1 cup vegan margarine (preferably Earth Balance)
3/4 cup sugar
1/4 cup unsweetened applesauce
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
Pinch of salt
10-12 Glace cherries (quartered)
Directions
Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
Using an electric mixer, cream the butter and sugar till fluffy, about 3-4 minutes. Add the vanilla and applesauce and mix till blended.
With the mixer on low, slowly add the flour, baking powder and salt. Mix until everything is blended.
Roll into 1″ balls. Place about 2 inches apart on the cookie sheets. With the palm of your hand flatten the cookies slightly. Place a piece of cherry in the centre of each cookie.
Bake for 13-16 minutes, or until the edges begin to brown. Cool the cookies on wire cooling racks.
1/4 cup vegan margarine (preferably Earth Balance Vegan Buttery Sticks), softened
1/4 cup vegetable shortening
1/3 cup sugar
1/3 cup packed brown sugar
Equivalent of 1 egg using Egg Replacer
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped dried apricots
1/2 cup semisweet vegan chocolate chips
1/2 cup chopped walnuts
Directions
In a mixing bowl, cream the margarine, shortening and sugars. Add egg replacer mixture and vanilla; mix well. Combine the flour, salt and baking soda; add to the creamed mixture. Stir in the apricots, chocolate chips and walnuts.
Drop by tablespoonfuls 2-in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
In a mixing bowl, beat the margarine, sugars, cocoa and extracts until creamy. Add egg replacer mixture, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to sugar mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.Ingred
Ingredients
1 cup vegan margarine (preferably Earth Balance vegan buttery sticks), softened
3/4 cup packed brown sugar
2/3 cup white sugar
1/2 cup baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract
Equivalent of 2 eggs using egg replacer
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Directions
In a mixing bowl, beat the margarine, sugars, cocoa and extracts until creamy. Add egg replacer mixture, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to sugar mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
200 Grams Vegan Margarine
1 1/2 Cups Demerera or Brown Sugar
Equivalent of 1 Egg Using Egg Replacer 2 Tbsp Water
1 Tsp Vanilla Extract
2/3 Cup Flour
1 Tsp Ground Cinnamon
1/2 Tsp Salt
1/2 Tsp Baking Soda
3 Cups Quick Oats
1 1/2 Cups Raisins
Directions
Cream margarine and sugar until fluffy. Add egg replacer mixture, and beat again. Add water and vanilla.
Sift dry ingredients together and mix well into wet mixture. Add oats and raisins, and stir.
Form cookies into small balls and place on greased baking sheets. Bake at 350°F for 15 mins, until edges are done. Makes about 3 dozen cookies.
