My book is well-worn, though after awhile, I only made a few recipes from it. A simple and crowd-pleasing green bean recipe. A rich chocolate cake with a glaze like nothing else. And these cookies. My cookbook naturally opens to this cookie recipe.
When I was little I’d roll them out, use cute cookie cutters, and decorate them for holidays. Now I mostly just throw some simple easy blobs of cookie dough on a baking sheet. However you make them, they’re fantastic.
Here’s my veganized recipe:
yields 16 cookies
1/2 C Earth Balance margarine, softened
3/4 C sugar
1 1/2 t vanilla extract
1 egg replacer (I used Ener-G: 1 1/2 t powder mixed with 2 T water)
1 t baking powder (*ignore the baking soda in the picture, I got it out by accident, you don’t use it)
1/4 t salt
1 1/2 C flour
Preheat oven to 350 degrees. Beat margarine and sugar together until light and fluffy using a hand mixer. Then add vanilla extract and egg replacer and combine. Stir in baking powder, salt, and flour until well combined. You can roll out the dough now and cut cookies out, or just use a small ice cream scoop and scoop balls onto a greased baking sheet. Flatten them out a little. Bake for about 10-12 minutes until the bottoms are just starting to turn golden brown. I like to err on the side of underbaking these so they’re soft and chewy.
Nutrition facts per cookie: Calories: 131; Calories from Fat: 50; Total Fat: 5.6g; Saturated Fat: 1.5g; Sodium: 85mg; Total Carbohydrates: 18.5g; Sugars: 9.4g; Protein: 1.2g