"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!