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Dairy-Free Chocolate Cookies
No eggs and no butter makes this a cookie recipe that just about everyone can love! Suitable for vegans, people with egg and dairy allergies and those who need to watch their cholesterol, plus cookie fans in general!
PREP:
3 hours 30 minutes
BAKE:
10 minutes
TOTAL:
4 hours
YIELD:
18
INGREDIENTS:
- 2 1/2 ounces Unsweetened Chocolate
- 1 1/2 teaspoon Ener-G-Egg Replacer
- 2 tablespoons Warm Water
- 1 cup Dairy-free margarine, room tempature
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/4 teaspoon Salt
DIRECTIONS:
The chocolate makes this dough a bit crumbly, If the dough cracks as you are rolling it, let is rest on the counter until is softens up, about 10 to 15 minutes. It can be hard to tell when chocolate cookies are done; rather then waiting for the edges to turn brown remove the cookies when the surface looks completely dull and dry.
Melt and let cool:
Unsweetened chocolate
Stir together:
Ener-G egg replacer
Warm water
Cream together until light and fluffy:
Margarine
Sugar
Beat in:
Cooled chocolate
Egg replace mixture (from above)
Vanilla extract
Whisk together and add:
Flour
Salt
Stir just until all ingredients are well blended; do not over-mix. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutter. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface looks completely dry. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Enjoy!
