Wednesday, October 28, 2009
Using an electric mixer (I use a handheld one) beat the following until creamy:
1/2 cup non-dairy butter
3/4 cup sugar
Now add the following to your mixture:
1 1/2 tsp egg replacer mixed with 2 tbsp water
1 tsp vanilla extract
In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms:
1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)
1/2 tsp baking powder
1/4 cup baking cocoa powder (unsweetened)
Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour.
Bake at 350 degrees
Cooking time will depend on the size of the cookie. For my small bat shaped cookie cutters, it took around 6 minutes for thin ones and 8 minutes for thicker cookies.