Dairy-Free Vanilla Cookies
No eggs and no butter makes this a cookie recipe that just about everyone can love. Suitable for vegans, people with egg and diary allergies, those who need to watch their cholesterol and cookie fans in general!
PREP:3 hours 30 minutes
- 1 1/2 teaspoon Ener-G-Egg Replacer
- 2 tablespoons Warm Water
- 1 cup Dairy Free Margarine, Room Tempature
- 2/3 cups Sugar
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/4 teaspoon Salt
Ener-G egg replacer
Cream together until light and fluffy:
Egg replace mixture (from above)
Whisk together and add:
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 lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
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