Vegan Sugar Cookies

1 1/2 C sifted powdered sugar
1 C margarine (softened)
1 tsp almond flavoring
2 1/2 C self-rising flour
1 1/2 tsp EngerG Egg Replacer
2 T water
1 tsp vanilla extract
Mix the margarine and sugar well. Add the vanilla, egg replacer, water and the almond flavoring, mixing well. Stir in the self rising flour, a little at a time until it forms a dough. Cover and refrigerate for at least a couple hours or overnight. Preheat oven to 350 F. Remove dough from refrigerator, cut in half and put the rest of the dough back in the fridge to keep it cool until you are ready to roll it out. Roll dough 1/4 inch thick on a well floured surface. The thinner the dough is, the crispier your cookies will be. Thicker cookies will be softer and take slightly longer to bake. Once rolled out, cut into shapes with floured cookie cutters. Place cookies on lightly oiled cookie sheets. Bake for 7 to 8 minutes or until lightly golden brown. Remove cookies and place on wire rack to cool. When cookies are completely cool, decorate with sugar, sprinkles, icing, candy etc.

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Vegan Gingerbread Cookies

2 1/4 C All purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 C vegan margarine, softened
1 C white sugar
1 1/2 tsp. EnerG Egg Replacer
3 T water
1/4 C molasses
2 T sugar

Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. Cream together the margarine and sugar until light and fluffy. Add the egg replacer, then stir in water and the molasses. Combine with the dry ingredients and combine well. Cover this combined mixture and store it in the refrigerator for at least 30 minutes to 1 hour. While chilling, dust rolling surface and your rolling pin with flour. Oil your cookie sheets.  Take dough out of refrigerator and roll it out on the flour dusted surface, should be about 1/4 inch thick. Next, flour the cookie cutters well and then cut shapes out of dough. Place cookies onto cookie sheet and bake each batch of cookies 8 to 10 minutes. Allow cookie batches to cool before decorating. Add icing, candy or other decorations once completely cooled.

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Vegan Chocolate Chip Cookies

  • 6 T Earth Balance
  • 3/4 C light unbleached sugar
  • 3/4 C dark unbleached sugar
  • EnerG egg replacer for 2 eggs
  • 2 T soymilk
  • 1/2 T vanilla
  • 3 C pastry flour
  • 1/4 C oat bran
  • 1/2 T baking soda
  • 1/2 tsp salt
  • 1 C semi-sweet chocolate chips
  • 1/2 to 1 C chopped nuts (pecans or walnuts preferred)

Preheat your oven to 350 F. Spray cookie sheets with oil. Beat margarine, both sugars, egg replacer, soy milk and vanilla in mixer until well mixed and smooth. Next, in a medium bowl, mix remaining ingredients. Mix well until it becomes a firm dough. Cut walnut sized pieces out of dough and roll into balls with wet hands. Place on each cookie sheet, leaving sufficient space between each cookie. Press each cookie down slightly. Bake for 5 minutes, turn pan around, and then bake for another 5 minutes. Remove from oven and cool.

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