Soy Nut Butter Snaps

 
1 1/2 cups whole wheat pastry flour
1 1/2 T. cornstarch
2 t. baking powder
1/2 t. baking soda
2 T. water
1 T. Ener-G Egg Replacer
2/3 cup unbleached cane sugar
1/2 cup Sucanat
1/4 cup safflower oil
1/4 cup soy nut butter
2 T. brown rice syrup
1 T. vanilla
 

In a bowl, sift together the flour, cornstarch, baking powder, and baking soda, and set aside. In a medium bowl, combine the water and egg replacer, and whisk vigorously for 1-2 minutes or until very frothy (almost like beaten egg whites). Place 2 T. unbleached cane sugar in a small bowl and set aside. Add the remaining sugar, along with the remaining ingredients, to the egg replacer mixture, and stir well to blend thoroughly. Add the dry ingredients to the wet ingredients and stir well to combine.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Shape the dough into forty-eight 1-inch balls and roll them in the reserved sugar. Transfer 12 balls to each of the prepared cookie sheets and space them at least 2 inches apart. Using a small glass, slightly flatten each of the balls of dough.

Bake at 375 degrees for 6-7 minutes or until 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 completely. Repeat the shaping and baking procedure for the remaining balls of dough. When the cookies have cooled completely, transfer them to an airtight container for storage.

Yield: 4 Dozen

 

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1999-2002  Beverly Lynn Bennett