I like rolling out dough. It’s a great way to relieve stress. You might think that it only pays to roll when you have time, but I think the best time to make these cookies is when you need some release.
I chose to make sugar cookies because I’m going to visit my older daughter today (not the same daughter that I made chocolate chip cookies for). She’s a vanilla girl. I don’t quite get that. When I have a choice between eating something chocolate or something vanilla, I always go for chocolate. My son is the only one in my family that agrees with me about the chocolate thing. My girls follow my husband’s lead with this vanilla thing. There’s no accounting for taste.
Here’s the recipe I use:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Vegan Sugar Cookies
These are fun to make with the kids. I made them with my son and he had fun decorating them with colored sugar.
- flour - 2 cups
- sugar - 3/4 cup
- baking powder - 1 teaspoon
- apple sauce - 1/4 cup
- oil - 1/2 cup
- vanilla - 4 teaspoons
- cinnamon - 1/2 teaspoon
- sugar - for dusting
- Put all the ingredients in a mixer and mix.
- Roll out dough to 1/4 in. thick
- Cut into shapes.
- Arrange on a cookie sheet.
- If you are dusting with sugar, do it now, before it goes in the oven.
- Bake at 350 degrees for 10 minutes.
- If you are frosting, let cool and have a good time.
If you notice in the recipes that I post, I don’t use egg substitutes – at least not the kind that you buy in the grocery store. Apple sauce makes a great substitute for eggs in baking. It makes it a bit sweeter, so you can knock off some of the sugar if you are using it as a substitute in recipes.
I made my cookies and now I have a zen kind of feeling. Enjoy.
Have you tried ground flaxseed to replace eggs? it gives an awesome omega-3 boost. I did that today when I baked a date-bran breakfast bread for tomorrow (but please don’t tell my kids).
I’ve used flaxseeds for making challah – I still haven’t found a recipe that I’m happy with. Flaxseeds make a big mess when you grind them, so I try to avoid them when possible.
I’d love to hear you recipe for your breakfast bread. It sounds very yummy!
why do the flaxseeds make a mess? i just use a coffee grinder – and it works perfectly.
the breakfast bread works like this:
soak 1.5 c. bran cereal in 1.5 cups of milk (i used soymilk, but you could use ricemilk, or i’m guessing almond milk would make it extra delicious) for 15 min.
then add the following:
1/4 c. ground flaxseeds
1/4 c. oil (or applesauce if you want to go very low fat)
1/3 c. honey or maple syrup
1/4 c. sugar
1 c. whole wheat flour
1 T baking powder
1/4 t. salt
mix to combine.
add 1/2 – 1 c. chopped dates
combine, pour into a loaf pan (i line mine with parchment paper because otherwise it will stick)
bake at 375 F for 45 min or till done.
next time i plan to make it with almond milk and add some chopped almonds with the dates, and maybe even leave out the sugar…
let me know what you think!
I don’t have a coffee grinder, so I used my food processor. It was a real pain to clean – I had seeds everywhere. I know that you can buy already ground flaxseeds, but I assume that the powder is dryer when you buy it, as opposed to grinding it yourself, and that it won’t make that great an emulsifier. Next time I go to the health food store I’ll pick some up and try it out.
Your breakfast bread sounds really yummy – more like a cake than a bread. I’ll have to give it a try. Thanks.
You should just pick up a coffee grinder instead! They are not very expensive, and totally make the difference for grinding flax seeds. I’m sure you’ll find other uses for it as well. (Like making homemade chocolate truffles with coffee bits in them – yum). Don’t buy the pre-ground flax, they go rancid really quickly once they are ground; I’ve bought them and found them rancid upon arrival at home. yuck.
These look yummy! Thanks for the tip about the applesauce/egg swap, I totally didn’t know that. How much applesauce do you use for each egg substituted?
toby – think it’s about 1/4 c. applesauce per egg.
Yup, it’s 1/4 c. applesauce per egg.
BTW – bananas also make a good substitute – also 1/4 c. per egg.
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How long should you bake these cookies when using a dark cookie sheet?
Hi Caroline! I not sure that I understand the question. Baking time for these cookies is 10 minutes.
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Hi Rena! Here I am prowling through your site again. On the egg substitute thing, I frequently use 2 tablespoons unsweetened applesauce and 1 tablespoon potato or corn starch for each egg. This usually works in cakes that only use one or two eggs, most cookies and breads.
I even use that ratio in my challah which calls for 2 eggs plus the egg wash. I skip the egg wash and dust the top of the dough with a tiny bit of flour. I also add 1 teaspoon natural sesame seeds (still in the tan husk) per cup of flour in the dough. It’s very tasty!
I’ll have to try that as a substitute. I’ve used apple sauce before, but not with potato starch.
Nice. I sometimes will wash my challah with soy milk. It makes it nice and shiny.