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Directions:
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Makes about 18
No eggs, no butter makes this a cookie recipe that just about everyone can love - suitable for vegans, people with egg and dairy allergies, those who need to watch their cholesterol and cookie fans in general. The chocolate makes this dough a bit crumbly, If the dough cracks as you are rolling it, let is rest on the counter until is softens up, about 10 to 15 minutes. It can be hard to tell when chocolate cookies are done; rather then waiting for the edges to turn brown remove the cookies when the surface looks completely dull and dry.
Melt and let cool:
2 1/2 ounces unsweetened chocolate
Stir together:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons warm water
Cream together until light and fluffy:
1 cup dairy free margarine room temperature
1 cup sugar
Beat in:
Cooled chocolate
Egg replace mixture (from above)
1 teaspoon vanilla extract
Whisk together and add:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Stir just until all ingredients are well blended; do not overmix. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutter. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface looks completely dry. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Enjoy!
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