After researching vegan cookies, I came up with this recipe. It is egg-less, and butter-less, but tastes light and is surprisingly soft. You can easily make these more crisp by baking longer. And, since it is so simple, it lends itself well to whatever additions you want. I have thought that crushed Walnuts, Pecans or slivered Almonds would be tasty extras. But, our Little Miss can’t digest them very well, so I haven’t tried them yet.
I have enjoyed these as a classic cookie flavor using only Vanilla and as a light Lemon variation with Currants. Below is the recipe with the modifications depending on what you’re taste buds want.
Preheat oven to 325 degrees
– 1 1/2 Cups Flour
– 1/4 Cup Sugar (or Sucanat)
– 1/2 Teaspoon Salt
– 1/4 Teaspoon Baking Soda
– 1/2 Teaspoon Cream of Tartar
– 3 Table Spoons Ghee or Coconut Oil (Vegan friendly)
– 1 Tablespoon Vinegar or Lemon Juice
– 1 Tablespoon Vanilla or 1 Teaspoon Lemon Zest
– 1/4 Cup Applesauce
Mix dry ingredients in a bowl and set aside. In another bowl mix together wet ingredients (if making Lemon Cookies, add the Lemon Zest too). Add wet ingredients to the dry and blend until the dough becomes soft like play dough.
You can roll the dough out onto a floured surface and use cookie cutters for fun shapes. When doing so, I’ve found it helpful to roll the dough onto Parchment paper, then cut shapes and then pull the dough up off the surface. Otherwise it can be tricky to transfer onto a cookie sheet. These only take 15 min to bake depending on how thick you want them.
Or you can simply shape Table Spoon sized dough balls and place onto the cookie sheet to bake. These take about 20 min to bake depending on how soft you like your cookie.
This recipe yields about 12-36 cookies depending on size.
Enjoy with a cup of Tea or your favorite beverage!
p.s. Let me know if you try other ingredients and how it turned out.