Cream Butter and Maple Sugar together. Add Flour and Almond Meal and extracts. Mix until a soft dough is formed. Roll into ½” balls top each with slivered almond pieces - pressing them into the balls; flattening them somewhat. Place on greased cookie sheet. Bake at 300º until golden about 8 - 10 minutes. Remove to cooling rack. Dust with Cardamom Ginger Maple Sugar.
2 The Essential Sugar Cookie A tender old fashioned cookie. These egg free treats are just plain sweet and totally delicious. Preheat the oven 300º
½ # Butter 2 Cups Sugar 1½ teaspoons Ener-G Egg Replacer 1 Tbs. RO Water 1 Tbs. Cream 2½ Cups flour ½ teaspoon Baking Powder ½ teaspoon Sea Salt 1 teaspoon Vanilla or Vanilla Paste
Cream Butter and Sugar together. Sift dry ingredients. Mix egg replacer with water and cream; add extracts. Add to the butter and sugar mixture alternately with the flour and baking powder. Mix until a soft dough is formed. Drop by teaspoons full onto a greased cookie sheet about an inch apart. Bake at 300º until golden about 8 - 10 minutes until lightly golden around the edge. Remove to cooling rack.
3 Hermits Another old fashioned spiced eggless cookie recipe, sweetened with Molasses and Raisins, and power packed with Almonds. These were a great favorite of my Grandfather’s. Preheat the oven to 350º
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½ Cup Raisins ½ Cup Slivered Almonds ½ Cup White Whole Wheat Flour (set aside) ½ Cup Sour Cream 3½ Cup White Whole Wheat Flour 1 stick Butter 1 Cup Brown Sugar 1 teaspoon sea salt 3 teaspoons Ener-G Egg Replacer 2 Tbs. RO Water 1 Cup Golden Molasses 2 tsp Baking Soda 1 tsp. ground Cinnamon 1 tsp. ground Clove ½ tsp ground Mace ½ tsp ground Nutmeg 1 tsp Cream of Tartar
Cream Butter and Sugar together. Add Sour Cream and Egg Replacer. Sift dry ingredients together. Dredge Raisins and Nuts in ½ Cup White Whole Wheat Flour (set aside) Add Flour and spice mixture beat until incorporated. Add Fruit and Nuts. Mix until a soft dough is formed. Pour into a greased rectangular 9 X 13 pan. Bake at 350º until golden about 15 – 20 minutes until the center is chewy and the top is golden brown. Remove to cooling rack. Cut into rectangular pieces.
4 Cardamom Ginger Maple Sugar Cookies (LV) Another flavorful egg-free cookie, great to pack in the lunch box. Preheat Oven to 300º
Buzz together in a blender: ½ # Butter ½ Cup Maple Sugar ½ Cup 10 X Confectioner’s Sugar Add ⅛ teaspoon Cardamom ⅛ teaspoon Ground Ginger 2½ Cups Unbleached White or White Whole Wheat Flour
Cream Butter and Sugar together. Sift dry ingredients. Mix egg replacer with water and cream; add extracts. Add to the butter and sugar mixture alternately with the flour and baking powder. Mix until a soft dough is formed. Drop by teaspoons full onto a greased cookie sheet about an inch apart. Bake at 300º until golden about 8 - 10 minutes until lightly golden around the edge. Remove to cooling rack.
5 MMMMMMMMMMMMMMacaroons! (V) Another flavorful, tender, moist vegan cookie. These keep well when stored in an air tight container and hidden from your coconut macaroons loving cookie monsters! Preheat Oven to 300º
1 Cup Agave (Alternatively for Non-Vegans you can use Honey) 1 Cup Tahini ½ Cup Soy Milk 1 teaspoon Coconut Extract 1 teaspoon Vanilla Extract ½ Cup Rolled Oats 1½ Packages Shredded Coconut
Add together the Agave or Honey, Tahini and Soy Milk. Add the Coconut and Vanilla Extracts, Oats and Coconut. Stir until absorbed. Continue to add coconut until the batter will accept no more. Using an ice cream scoop, portion the macaroons on a parchment covered cookie sheet. Bake at 300º for ten to twelve minutes until the coconut is golden. Remove to a cooling rack.
6 Vermont Oatmeal Cookies (V) Another flavorful, tender vegan cookie. These keep well when stored in an air tight container but only if they somehow remain hidden from your cookie monsters! Preheat Oven to 350º
1 ½ Cup Unbleached White or White Whole Wheat Flour ½ tsp. Baking Soda ½ tsp. Sea Salt 1 Cup +1 Tbs. Maple Syrup ½ Cup Corn Oil ¼ Cup Soy Milk 1½ Cup Ener-G Egg Replacer 1 tsp Cinnamon 1 teaspoon Vanilla Extract 1¾ Cup Rolled Oats (uncooked) ½ Cup Raisins or Sultanas (Golden Raisins)
Cream together Corn Oil, Maple Syrup Whip Soy Milk and Egg Replacer together Add dry ingredients. Drop onto un-greased cookie sheet by teaspoons full. Bake until golden brown around the edges. About 10- 12 minutes.
7 Moose Munch: Chocolate Peanut Butter Chocolate Chip Cookies Another eggless cookie recipe to delight your cookie monsters. If you like Moose Tracks Ice Cream, you’ll love Moose Munch Cookies! Preheat Oven to 350º
1 Cup Peanut Butter 1 Cup Butter 2 Cups Brown or Sugar in the Raw Sugar 1½ tsp. Ener-G Egg Replacer 1 Tbs. RO Water 2½ Cups Unbleached White or White Whole Wheat Flour ½ Cup Ghirardelli or Black and Thomas Unsweetened Cocoa ½ tsp. Baking Powder ½ tsp. Baking Soda ½ tsp Sea Salt 1½ tsp Vanilla or Vanilla Paste 2 Pkg. Sunspire or Trader Joe’s Dark Chocolate Chips
Cream Butter and Sugar together. Sift dry ingredients. Mix Ener-G Egg-Replacer with water; add extracts. Add to the butter and sugar mixture alternately with the flour, cocoa and baking powder. Mix until a soft dough is formed. Stir in Chocolate Chips. Form balls with the palm of your hand measured by the teaspoon full. Place onto a greased cookie sheet about an inch apart. Press the cookies twice with the back of a fork to make a crisscross design on top. Bake at 300º until golden about 8 - 10 minutes until lightly golden around the edge. Remove to cooling rack.
8 Peanut Butter Cookies An all time favorite lunch box cookie! Another egg free cookie that keeps really well – if and only if -- your cookie monsters have not yet figured out where you stash them! Preheat Oven to 350º Makes about 6 – 8 dozen.
2 Cups Peanut Butter 2 Cups Honey 3 tsp. Ener-G Egg Replacer 2 Tbs. RO Water 5 Cups Unbleached White or White Whole Wheat Flour 1 tsp. Baking Soda 1 tsp Sea Salt 2½ tsp Vanilla or Vanilla Paste
Cream Peanut Butter and Honey together. Sift dry ingredients together. Mix Ener-G Egg-Replacer with water; add extracts. Add to the peanut butter and honey mixture alternately with the flour, baking soda. Mix all together until a soft dough is formed. Drop teaspoonfuls onto a greased cookie sheet about an inch apart. Press the cookies twice with the back of a fork to make a crisscross design on top. Bake at 300º until golden about 8 - 10 minutes until lightly golden around the edge. Remove to cooling rack.
9 Anise Christmas Cookie Eggless, light, softly crisp and delicate these fragrant tasty cookies almost sing carols all by themselves! Preheat Oven to 375º Makes about 6 – 8 dozen.
1 Stick Butter (8 Tbs.) 1 Cup Brown Sugar 3 tsp. Ener-G Egg Replacer 1½ 2 Tbs. RO Water 3 Cups Unbleached White Flour 3 tsp. Baking Powder 1 tsp Sea Salt 1½ tsp Vanilla or Vanilla Paste 3 tsp. Anise Seeds 2 tsp. Lemon Zest or Lemon Peel
Finishing: (optional) ½ Cup Powdered Sugar ½ tsp. Powdered Anise Seed
Crush Anise Seed with a rolling pin in the sugar. Cream Butter and Sugar together. Sift dry ingredients together. Mix Ener-G Egg-Replacer with water; add extracts. Add sifted dry ingredients to the butter and sugar mixture alternately. Add Lemon Peel or zest Mix all together until a soft dough is formed. Divide into quarters and rollout into logs about 1½ “in diameter. Wrap in plastic wrap and refrigerate until thoroughly chilled or overnight. Place additional Anise seed in spice grinder. Process until it is powdered. Add to the Powdered Sugar. Slice chilled dough about ¼” thick. Dredge in powdered sugar anise mixture Place onto a greased cookie sheet about an inch apart. Bake at 375º until golden about 8 - 10 minutes until lightly golden around the edge. Remove to a cooling rack.
10 Lemon Cookies Lemony, light and lovely this eggless cookie recipe is a perfect accompaniment to sorbet, or ice cream and are superb with fresh berries. Preheat Oven to 350º Makes about 4 dozen.
½ Cup Rice Syrup or Barley Malt ½ Cup Maple Syrup Minced Zest 2 Lemons Juice of 2 Lemons 2 Tbs Ener-G Egg Replacer 1 Cups Unbleached White Flour ½ tsp Sea Salt
Line cookie sheet with Parchment Paper Sift dry ingredients together. Combine wet ingredients together with minced zest Mix all together until a soft dough is formed. Drop teaspoonfuls onto a greased cookie sheet about an inch apart.
Bake at 350º until golden about 6 – minutes; rotate cookie sheet bake for 7 more minutes until the cookies are lightly golden around the edge. Cool on parchment paper. Remove to storage in an airtight cookie jar or tin or serve immediately with Sorbet, Ice Cream or fresh Fruit. Especially nice with a Chocolate Pudding or a cup of Mocha Teechinno.
Variations on the Theme
Add ½ Cup Sesame Seeds in place of Lemon Juice and Zest Add ½ Cup Almond Meal in place of Lemon Juice and Zest Add ½ Cup Hazelnut Meal in place of Lemon Juice and Zest
11 Sesame Shortbread A variation on the traditional Scottish Shortbread, this egg free shortbread carries the added protein of sesame seeds. Preheat Oven to 325º
1 Cups Tahini 1/4 Cup Butter 1/3 Cup Honey ¼ Cup Cornstarch, Arrowroot, or Ener-G Egg Replacer 1 Cup Unbleached White Flour ¾ tsp Sea Salt
Sift dry ingredients together. Combine wet ingredients together with minced zest Mix all together by hand until a soft dough is formed. Roll out on a floured board. Dough should be about ½” thick. Cut into 1” rectangles or other shapes. Bake for 15 to 30 minutes according to thickness on parchment. Do not allow to brown.
Variations on the Theme
Chocolate Chip Sesame Shortbreads: Add ½ Cup Chocolate Chips Butterscotch Chip Sesame Shortbreads: Add ½ Cup Butterscotch Chips Open Sesame Shortbreads: Add ¼ Cup Sesame Seeds Sesame Ginger Shortbreads: Add ½ Cup Chopped Crystallized Ginger
12 Apricot Raisin Balls A scrumptious no-bake treat that is suitable for lunch boxes, picnics and hiking/biking excursions.
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In a Food Processor Place 1 Cup each Raisins, Sultanas and Apricots Chop fine Add 3 Tbs. Almond Butter 3 Tbs. Honey Roll into small balls and coat with dried coconut powder. Store in an airtight tin For a variant prepare without honey and nut butter. Or use dried Michigan Berries and Cherries and for an Antioxidant Boost place ¼ Cup each Trader Joe’s freeze dried Rambutan and Mangostene in a food processor and roll the fruit balls in the resulting powder. YUM!!!
in place of Lemon Juice and Zest
