Wednesday, May 23, 2012

I Wanna Go Back to Montreal Cookies

"I Wanna Go Back to Montreal Cookies"

(Vegan Gluten Free Maple Cookies)

3/4 cup Earth Balance stick margarine
1/2 dark brown sugar, packed
1 egg replacer (I mix 1 tablespoon tapioca starch, 1 tablespoon hot water, 1 tablespoon vegetable oil)
2-1/4 gluten free baking mix (I use white rice flour, tapioca starch, and potato starch blend)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 sea salt
1/2 cup Grade B Maple Syrup (Trader Joe's in a wine shaped bottle is HEAVENLY)

Preheat oven to 400.

In electric mixer, mix margarine and sugar until light and fluffy.  Add egg replacer and mix well.
In small bowl, mix dry ingredients together.  Alternate adding dry ingredients and maple syrup mixing after each addition.

Drop by rounded teaspoons onto parchment lined baking sheets about 1-1/2" apart.  Bake 8-10 minutes until golden brown and delicious on the edges.

If your kitchen smells as good as mine, eat and repeat!

Thursday, May 17, 2012

Saturday, May 12, 2012

Vegan GF Peanut Butter or Sunbutter Cookies

Vegan Gluten Free Peanut Butter or Sunflower Seed Cookies

1 cup dehydrated cane sugar
1/2 cup margarine (Earth Balance Sticks) softened
1/2 peanut butter (Skippy Creamy Natural) or Sunflower Butter
2 tablespoons Silk Very Vanilla Soy Milk
1 egg replacer (Whisk one tablespoon tapioca starch with one tablespoon hot water and one tablespoon oil)
1-3/4 cup to 2 cups gluten free baking mix
 (My mix is made from White Rice Flour, Potato Starch and Tapioca Starch.  It's the only mix I use.)
1 teaspoon baking soda
1/2 teaspoon salt
Sugar (for pressing fork into cookies)

Heat oven to 375.  In large bowl beat sugar, and margarine until light and fluffy.  Add peanut butter, milk, and egg replacer combo.  Stir in 1-3/4 flour, baking soda and salt.  Mix well.  If the dough is too sticky, stir in a little more baking mix until dough can be rolled in hands.  Shape into 1 inch balls and place 2 inches apart on parchment lined cookie sheets.  Flatten with crisscross pattern with a fork dipped in sugar.

Bake at 375 for 10-12 minutes or until golden.  Cool on pan for 2 minutes then remove to cool completely.
Yield about 3-1/2 dozen cookies.

I have made this recipe with sunflower butter instead of peanut butter.  It worked just the same!