Fruity Vegan Sablé Cookies
Vegan Baking: Deliciously Chewy & Crispy Sablé Cookies with Dried Fruits
Hello bakers! Today, I’m sharing a delightful vegan sablé cookie recipe that everyone can enjoy. While you can use store-bought cookie mixes, we’re adding a special touch today by mixing in dried fruits and maraschino cherries for a unique flavor burst. Coated in sugar before baking, these cookies achieve that signature sablé crispiness and sweetness. Their charmingly irregular shapes only add to their appeal! The texture is a wonderful contrast – crispy cookie with delightfully chewy bits of fruit inside. They’re so easy to make, making them perfect for beginner bakers. Enjoy baking and have a wonderful tea time!
Ingredients
- 12g Grapeseed Oil
- 20g Coconut Oil (melted)
- 24g Unsweetened Soy Milk
- 36g Sugar (plus extra for coating)
- Pinch of Salt
- 1/2 tsp Vanilla Extract
- 1/2 tsp Vanilla Bean Paste (optional, for enhanced flavor)
- 124g Cake Flour
- 1/2 tsp Baking Powder
- 10g Dried Pineapple (chopped)
- 10g Dried Papaya (chopped)
- 10g Maraschino Cherries (chopped and patted dry)
- Granulated Sugar (for coating)
Cooking Instructions
Step 1
First, finely chop the dried pineapple and dried papaya. Cutting them into small pieces, about 0.5 cm, will ensure they are evenly distributed in the cookie dough and provide a pleasant chew.
Step 2
If using maraschino cherries, remove the pits and chop them into small pieces as well. It’s crucial to pat them dry with a paper towel to prevent the dough from becoming too wet.
Step 3
In a bowl, combine the melted coconut oil, grapeseed oil, unsweetened soy milk, vanilla extract, and vanilla bean paste. Whisk or stir with a spatula until well combined and emulsified. The mixture should be smooth and not separated.
Step 4
Add the sugar and salt to the emulsified liquid ingredients. Stir until the sugar granules are almost completely dissolved. This step enhances the crispiness and flavor of the cookies.
Step 5
In a separate bowl, sift together the cake flour and baking powder. Sifting them two to three times will help prevent lumps and incorporate air, resulting in lighter and more tender cookies.
Step 6
Pour the liquid mixture into the sifted dry ingredients. Using a spatula, gently mix until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
Step 7
Now, add the prepared dried pineapple, dried papaya, and maraschino cherries to the dough. Gently fold them in with a spatula, ensuring the fruit pieces are evenly distributed throughout the dough without clumping.
Step 8
Gently bring the dough together with your hands to form a cohesive ball. Avoid kneading; just lightly gather it.
Step 9
Place the dough on a sheet of parchment paper and shape it into a log of your desired cookie size and length, similar to a Swiss roll. Wrap the dough log tightly in plastic wrap and freeze for at least 1 hour, or until firm. This chilling process prevents the cookies from spreading too much during baking and allows for clean slicing.
Step 10
Once the dough is firm, unwrap it and roll the exterior in granulated sugar. This coating will create a beautiful, sugary crust and contribute to the characteristic sablé texture.
Step 11
Slice the chilled dough log into your desired thickness (about 0.8-1 cm). Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them as they will spread slightly while baking.
Step 12
Bake in a preheated oven at 170°C (340°F) for approximately 12 minutes. Baking time and temperature may vary depending on your oven. Once baked to a light golden brown, remove the cookies from the oven and let them cool completely on a wire rack. This ensures they become perfectly crisp. Enjoy your delicious homemade cookies!
