Food Allergy Families

From "The Joy of Vegan Baking" by Colleen Patrick-Goudreau

1-3/4 cups unbleached all-purpose flour

1/2 tsp baking powder

1/2 cup non-dairy butter, room temp (I use Earth Balance)

1/4 cup sugar

1-1/2 tsp Ener-G Egg replacer (equivalent of 1 egg)

2 Tbsp water

1 tsp vanilla extract


Line 2 baking sheets with parchment paper. In a bowl, combine the flour and baking powder, set aside. In a separate bowl, use a mixer to beat butter and sugar until light and fluffy (3-4 min). Add the egg replacer, water, and vanilla extract and beat for at least another minute. Finally, add four mixture and beat until you have a smooth dough. Divide dough in half and wrap each half in plastic wrap. Refrigerate for about 1 hour, until firm.

Preheat oven to 350*. Roll out dough to about 1/4" thickness, flipping it on a floured surface to keep it from sticking. (*THis is the hardest part of cooking this type of dough wihtout egg- it gets ery sticky and hard to manage...the author suggests throwing the dough back in the fridge for 10 minutes to firm up whenever it gets too sticky).

Cut out your shapes and place on cookie sheet. Put the cookie sheets back in the fridge for 10-15 minutes ti firm up again - this will keep them from spreading too much while cooking.

Bake for 12-15 minutes or until brown around edges. Let cool on baking sheets for a few minutes before transferring to cooling racks.