Monday, January 1, 2018

Maple Cookies

1/2 cup margarine, softened (1 stick)
1/2 cup packed brown sugar
1 Ener-G egg replacer (or one flax egg, see below)
1/2 cup real maple syrup
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup granulated sugar for decorating

Preheat oven to 350 degrees F. 

In a large bowl, cream together with a hand mixer the margarine and brown sugar until fluffy (3-5 mins). Whip in egg replacer, maple syrup, and vanilla just until incorporated. 

Mix together the flour, baking soda, and salt then mix the dry ingredients into the margarine/sugar whip just until incorporated. Do not over mix. 

Shape dough into 1-inch balls (using a ice cream scoop or spoons works well) then roll the balls in a shallow dish of granulated sugar.  Place dough balls onto a greased cookie sheet about 2-inches apart. Flatten slightly and use a fork to indent a criss-cross pattern into the tops of the dough balls.

Bake 8-10 minutes, or until slightly golden around the edges. Cool in the baking sheet for a few minutes before transferring to a wire rack. Serve or store in an airtight container for up to 5 days. 


Flax Egg

I don't often use flax eggs (I shy away from anything seed), but if you don't have Ener-G egg replacer, flax eggs will work in this recipe. To make a flax egg, mix 1 Tbsp flax meal with 2-1/2 Tbsp water. Let the mixture set for at least 5 minutes before adding to the recipe.

To get flax meal, you can either buy it as meal, or grind whole flax seeds in a seed or coffee grinder. I prefer to grind them myself as it is fresher and makes a stickier "egg" I feel, but it doesn't really matter.

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