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ARE BREAKTIME GINGER COOKIES VEGAN PRO

Cut out your scones (roughly 2 and 1/2 inches in size), and then place the cut scones on your prepared baking sheet.

Flatten it once more, and then place it in the freezer for 10 minutes.

Flatten your dough to a 1-inch thickness, and then fold the dough in half, flattening between each fold, three times.

Mix only until everything comes together, and then scoop your dough out on a cutting board (or something that can be transferred into the freezer for a quick freeze). Add your vanilla and non-dairy milk to a cup and mix to combine, then slowly drizzle your milk mixture into the flour mixture, lightly mixing with a spoon.

Add your chopped peanuts, then pinch in your cold butter, pinching until the butter is broken down and it’s the size of peas.

Combine your AP flour, WW flour, brown sugar, baking powder, and salt in a large bowl.

Place your cut butter in a bowl in the freezer while you prepare the rest of your ingredients.

Line a baking sheet with parchment paper. I mean…those melty puddles of dark chocolate? That crisp exterior? That tender interior? If you love recipe mashups like me, these are a must-make. A soft and chewy cookie with a crispy outside and OMG THEY’RE SO GOOD. While they’re technically a scone, they taste like a cookie.

ARE BREAKTIME GINGER COOKIES VEGAN PRO

Pro tip: chop up your peanuts pretty fine: they add the best texture to these scone cookies that I need you to experience. Other ingredients are very simple and straight-forward: non-dairy milk, vegan butter, baking powder, peanuts, chocolate, and brown sugar! Easy, simple, and so much yum. I loooove using them both, and highly encourage you to do the same! You can sneak in some of that wholesome whole wheat flour in pretty much any recipe (like this, this, or this!!), to give that recipe a slight nutty flavor and some whole grain goodness. I have to say: I am so a fan of using this dynamic duo in pretty much any recipe. This is a traditional scone recipe, with minimal ingredients! Yay! Two of those ingredients are actually flours: Bob’s Red Mill’s Organic All-Purpose Flour (for fluffiness!) and Organic Whole Wheat Flour (for health!). And if it’s both? Well, you know you’re in for a good time. I’m convinced that almost anything can be made better with the addition of peanuts (aka.

Did you guys watch that This is Us episode where Miguel is all, “Name one food that can’t be made better with chocolate or ranch”? So I got to thinking: how can I one-up the scones I once loved oh-so much?Īnd then the answer was obvious: add chocolate and peanuts. Paired with a cinnamon tea, break time was the best time. I used to work in said “popular coffee shop,” and I’d have a blueberry scone nearly every time I worked. I’m not nearly that fancy.īut the ultra-sweet and kinda dry giant scones from a certain “popular coffee shop.” You guys know how much I <3 mashing recipes together, right?īut today…we are combining two of my favorite sweet treats of all-time: Scones + Cookies. All money is put directly back into making delicious plant-based yum here on the blog!

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