Refrigerator Chocolate Cookie Crisps

 
1 cup unbleached flour
3 T. cocoa powder
1 t. baking powder
1/8 t. salt
2 T. water
1 T. Ener-G Egg Replacer
3/4 cup unbleached cane sugar
1/4 cup Spectrum Spread non-hydrogenated margarine
1 T. brown rice syrup
2 t. vanilla
 

In a small bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. In a medium bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the sugar, Spectrum Spread, brown rice syrup, and vanilla, and beat until light and fluffy. Add the dry ingredients to the wet ingredients and stir well to combine.

Form the dough into a log 1 inch in diameter and 9 inches long, wrap the dough log in a piece of plastic wrap, and place in the refrigerator to chill overnight. Or, place the dough in the freezer, and keep on hand for impromptu baking. Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Cut the chilled dough into 1/4-inch thick slices and place them 2 inches apart on the prepared cookie sheets.

Bake at 375 degrees for 10 minutes or until set and lightly browned on the bottom. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool. Repeat the baking procedure for the remaining cookie dough. When cookies have cooled completely, store them in an airtight container.

Yield: 3 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett