Best Vegan Sugarless Cookies
From jo_jo_ba 10 years ago
- 1 1/2 hours to make
- Serves 70
My "experimental" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg. Read more Gotta say, I liked making this 100% sugar free dough a whole lot more than the sugar-filled one - it came together easier and baked flatter without spreading! Makes 70 small cookies. But how did they taste compared to the original? Check out http://yummysmells.blogspot.ca/2013/06/lemon-raspberry-sugarless-cookies.html! See less
Ingredients
- 1 cup non-hydrogenated shortening shopping list
- 1 cup PureVia Granulated Sweetener shopping list
- 1 ½ tsp dry Homemade Ener G Egg Replacer (or EnerG Egg Replacer) plus 3 tbsp water shopping list
- 3-4 tbsp coconut beverage (i.e. coconut Dream - not the shopping list
- canned kind) or soy milk shopping list
- 1 tbsp vanilla shopping list
- 3 cups all purpose flour shopping list
- ½ tbsp baking powder shopping list
- pinch nutmeg shopping list
- ¾ tsp salt shopping list
How to make it
- Cream shortening and PureVia Granulated Sweetener.
- Add egg replacer, coconut beverage and vanilla, beating well.
- Beat in flour, baking powder, nutmeg and salt.
- Wrap well in plastic wrap and chill at least 1 hour for easier handling.
- Preheat the oven to 375ºF and line cookie sheets with parchment.
- Between sheets of waxed paper, roll out 1/3 of dough at a time and cut out with cookie cutters.
- Place 1” apart on cookie sheets.
- Bake 6-9 minutes.
- Cool 2 minutes on baking sheet, then move to a cooling rack.
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