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Caitee's Crazy Cookies

What you need: 

1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
3/4 cup sugar
1/2 cup vegan margarine
2 tablespoons oil
2 teaspoons vanilla extract (I used double strength)
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Cream together the egg replacer, sugar, margarine, vanilla, and oil.
2. Add the dry ingredients to the sugar mixture and stir until combined.
3. Drop onto a cookie sheet and bake for about 10-15 minutes.
Viola!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

mine burnt (completely black on the bottom!), in 8 minutes. Hmmmmm. Since I'm the only one this happened to I will try again...maybe I had my oven turned higher than I thought..? Also, the recipe says to "drop" them onto the cookie sheet, but you need to flatten them because they won't flatten on their own much. I would roll them and use cookie cutters.

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Here is how they looked! Sorry forgot to add it to my post!

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I made this today and they are amazing! I did add chopped pecans and mini vegan chocolate chips to the mix. I also used 4 teaspoons Bourbon Madagascar vanilla extract! So yummy! This will for sure be my go to cookie mix from now on!

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I just made these cookies and they are amazing! I used powder egg replacer and pecan oil. I used vanilla bean paste instead of extract and it tastes better than a non-vegan version!

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Favorite cookie recipe for sure. Pretty sure I could eat the dough before the cookies even make it in the oven :0

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Fantastic! I use this sinful base all the time and make macadamia cookies. I think the extra vanilla you list makes it. I have made this with walnuts and 1/8 tsp almond extract (like pecan sandies). Unbelievable. Thank you.

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I made these to give as gifts so I can comment on everything exept for the finished product. The dough tasted wonderful though  ^-^  This was a very simple recipe that I can do so many different things with. I will actually us this recipe again later this evening  ;)b  I always use sucanat as my sugar so the cookies turned out darker than everyone elses, as you'll see in my photos. I used wheat flour. Added some almond extract. I used apple sauce instead of oil. I do that whenever possible. And then I added a teaspoon of cinnamon to the dry ingredients. Then I chilled my dough for a little while and made another batch of something else (I've been busy baking for DAYS lol). I spooned out the dough and rolled the cookie balls in a mixture of brown sugar and cinnamon. Then slightly pressed them down on the cookie sheet. They baked perfectly in exactly 10 minutes. I got 21 cookies from this recipe. Now I just have to wait and find out if they like them. Oh omnis... ::)

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This is a great recipe! i used flaxseeds as egg replacer, rice flour instead of wheat and only corn because there is no such a thing as vegan margarine in the lil island where i live... they turn out great! THANKS so much!
AND SO FAST TO MAKE!

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I was pleasantly surprised by these cookies. I was looking for a sugar-type cookie that was easy to throw together with limited ingredients. I made a couple substituions-- applesauce instead of egg replacer (too lazy to get out the Ener-g box) and smart balance light as the margarine (it was all I had). I was nervous about using the smart balance but it worked great. I added a little extra sugar too.

I used a pastry blender instead of a hand mixer for the creaming (again, laziness). I rolled out the dough on a floured surface, added some sprinkles then cut into shapes.  It rolled very easily with the bit of extra flour, and no freezing or fridg-ing required. Next time I might make them a little thicker though-- the thicker ones were soft on the inside and crispy out but the thinner ones were a little too crispy.

These tasted exactly like traditional sugar cookies to me and they came together in all of 10 minutes. I may make them for Christmas (wasn't planning to do sugar cookies but this was so simple)! Thanks pip!

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i think a big part of sugar cookies are the "buttery flavors" that the buttery spread adds. i might try doing 1/2 buttery 1/2 apple sauce if one wanted to make them lower fat

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