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Vegan Gluten Free Press Cookies

"Explore the Vegetarian Chef in YOU!"

Your Vegetarian Kitchen's Vegan Gluten Free Press Cookies are the quintessential holiday cookie, and these are perfect for those with gluten issues, food allergies and sensitivities. Pretty, tender and ‘buttery’, they can be made in any shape and color to the delight of your family and guests. You don’t have to have sensitivity to wheat to enjoy these delightful confections.


  • 1 Cups Vegan Organic Cane Sugar
  • 1½ Cup Dairy-Free Earth Balance Margarine
  • 1½ tsp Ener-G Egg Replacer or OrgraN No Egg
  • 2 Tbs Rice Milk or Hemp Bliss
  • 1 tsp Alcohol Free Vanilla Extract
  • 1 tsp Alcohol Free Almond Extract
  • 3½ Cups Bob’s Red Mill Gluten Free Al-Purpose Flour
  • ½ tsp Xanthan Gum
  • 1 tsp Rumford Baking Powder
    Wilton Food Coloring
    Colorful Sand Sugar

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Cream the sugar and margarine together until fluffy and smooth. Mix the egg replacer and rice or hemp milk together. Sift together the dry ingredients. Add the dry ingredients to the Earth Balance Sugar mixture along with the egg-replacer mixture; add the flavorings and food color if any of choice. Gather up the dough and pack it into your Wilton Comfort Grip Cookie Press.

Place the tip squarely onto the Silicone Baking Sheets or parchment covered Cookie Sheets, and press down firmly. One press per cookie. Space the cookies about an inch apart. Bake at 350° for eight minutes. Cool for two minutes before lifting to wire racks to finish cooling. Remove to a wire rack to cool. Store when cool in an airtight container with the layers separated with waxed paper.

Recipes by Chef Bette

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