I had a brief moment yesterday, between gluttonous handfuls of leftover Christmas cookies, where I decided I was going to do a six week sugar detox. I also made a birthday resolution to train for a half marathon. Maybe it was my self disgust for my unabashed consumption of vegan cookies that caused me to pause, with a Russian tea cake in my hand and powdered sugar dust on my scarf, and declare a boycott on all sweets. Fortunately, about 24 hours later, I realized my ban on all things sugar-laced was completely unrealistic. Ironically, I didn’t come to the same conclusion about training for a marathon. Maybe it’s because running sounds easier than eliminating sugar. I feel crazy for even writing that last sentence.
Personally, I don’t believe in short-term diets for weight loss. They are a temporary, unrealistic solution to a long-term problem, which is precisely why I realized my ban on sugar was not going to work. As the sugar levels in my blood decreased, I remembered my “everything in moderation” motto. I don’t need to permanently remove cookies, and chocolate, and cupcakes from my diet. That would depress me, because I love to bake and eat treats. I just need to not eat homemade treats by the fistfuls during the holidays. Unless I am willing to make a major lifestyle change, one in which I truly believe–like eschewing all meat and dairy for diet and ethical reasons or adopting a new appreciation for the sounds of my feet hitting the pavement in a slow trot–the sugar stays. In considerably lower doses, of course.
After a Christmas cookie exchange at our house and an extravagant display of vegan cookies on Christmas Eve, the favorite and most requested recipe was the vegan Mexican Chocolate Snickerdoodles from Isa Chandra Moskowitz’s, Vegan Cookies Invade Your Cookie Jar. She has posted the recipe to her website, The Post Punk Kitchen, which includes a video of how to make the cookies. A few things to note about the recipe: I’ve never found chocolate extract at the store and usually just double the vanilla extract. I like to add a heaping pinch of rock salt to the cinnamon sugar topping, because chocolate, cayenne and salt together is soooo tasty. Also, the dough is on the wet side so I usually end up adding in a small handful of flour to make the dough more pliable. These cookies are chocolaty and spicy–a lovely “adult” cookie and nice accompaniment to a glass of champagne on New Year’s Eve.