Ingredients (use vegan versions):
- 1 cube non-hydrogenated vegan margarine, less 1 Tbls
- 2c. turbinado (raw vegan sugar), you may use another form, I have not tried
- 2-1/4 to 2-3/4 cup whole wheat flour
- 1-1/2 teaspoon sea salt
- 1-1/2 teaspoon baking powder
- egg substitute to equal 3 eggs (if powdered, liquefy first)
- 2 teaspoon vanilla
Directions:
1.)In a large mixing bowl, combine and blend margarine,
vegan sugar, egg substitute and vanilla
2.)In a separate bowl, combine 2cups whole wheat flour,
salt and baking powder and blend fully
3.)Cut dry mixture into wet and mix for 20-30 seconds until
it looks like cookie dough
***Dough is thin, so for the last 1/4-3/4c. of flour, you
can substitute flax seed for a nutty taste, or real nuts,
or oats, coconut or whatever! These are very versatile
cookies.***
4.)Add enough of your choice of grain or nut until dough is
thick but not stiff
5.)Spoon onto baking stone (or sheet) separating each
cookie by 2 inches--they spread...Bake at 375` for 12-17
minutes depending on your pan and choice of add ins, until
just golden on the edges
6.)Allow to cool briefly before removing from baking sheet
as cookies are plyable until cooled
*****These cookies can be made plain, sprinkled with
cinnamon (a little snickerdoodle-ish), with non-dairy
chocolate chips or whatever. This is just a basic lower fat cookie
recipe. Enjoy!!!
Serves: 4 dozen
Preparation time: mix time, 5 minutes, bake time may vary
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