Several years ago I was given a cookbook, 1 Dough, 100 Cookies with 100 recipes for cookies based on the same dough. It was a Christmas gift and we tried out one of the recipes with what we had in the kitchen. Cinnamon and oranges tend to be ubiquitous, so Cinnamon and Orange Crisps were the first recipe we tried. They were delicious.
The book has sat on my shelf for the past 6 years since we are now vegan and the base recipe calls for butter and eggs. The butter part is easy enough to substitute for, but it’s only been recently that good egg substitutes have hit the market.
I decided to try this again using Miyoko’s Cultured Vegan Butter and Vegan Egg. Miyoko’s butter is incredible. I highly recommend it if you can find it. We’re lucky that Trader Joe’s in California now carries it at a decent price.
I am happy to report that they turned out beautifully. It’s been a while, but I think the non-dairy butter allows the orange zest to shine through better. They were buttery, with a well balanced orange finish that paired well with the ceylon cinnamon. I can’t wait to try the other recipes using these vegan ingredients. It looks like the book is out of print, but here is the modified version of the recipe.