Thanksgiving dinner is not complete without cookies. Cookies can be difficult because they usually contain a lot of milk and butter. This recipe uses almond milk and olive oil so that they are not only dairy -free but vegan!
It is so nice to have an easy recipe like this to add cookies to every meal. And you will love that only a few ingredients are needed that you probably have to make to make it.
History of cookies
Early European settlers in the United States brought a simple, easy style of cooking. It was usually based on ground wheat and heated with gravy as a source of cheap food. This was the basis for cookies. At the beginning of the 19th century, the cookie emerged as an own food as a cheap addition to meals. It had the advantage that it did not need yeast.
With the lack of yeast, beaten cookies (or sea biscuits as they are known in New England) were developed. They were similar to hardtack. These cookies were beaten and folded to absorb air in the dough that expanded when it was heated in the oven, rising the cookie. They were beaten to 45 minutes with a rolling pen, hammer, side of an ax or handle of a musket. These cookies were eaten with gravy, and it didn’t take long before cookies and gravy were created.
How to make dairy -free drops of cookies
Ingredients
- 2 cups of flour for all purposes
- 4 teaspoons baking powder
- 2 teaspoon of sugar
- 1/2 teaspoon of coarse salt
- 1/2 cup of olive oil
- 3/4 cup of almond milk
- Optional: egg wash or extra olive oil for brushing cookies
Instructions
- Preheat the oven to 450 ° Farhenheit and cover a baking sheet with parchment paper.
- Stir the ingredients together in a large bowl until the dough forms in a ball.
- Spoon dough on prepared baking tray in 3 tablespoon balls.
- Brush with egg wash or olive.
- Bake for 12 – 15 minutes, or until the cookies have risen and tanned on top.
- Remove from the oven and let the cookies cool before you serve.