Monday, October 10, 2011
3 tsp EnerG Egg replacer
4 Tbs water
1/2 cup sugar
2 tsp Vanilla
4 Tbs Almond Milk
1/4 Earth Balance Natural Buttery Spread
1/2 cup semi-sweet chocolate chips (non dairy)
1 1/2 cups Flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup sifted Powdered Sugar
In a medium bowl blend flour, salt and baking powder.
In a food processor or with a hand mixer, mix EnerG and water until thick and creamy, then add Almons Milk, sugar and vanilla and blend about 1 minute more.
Melt butter and chocolate chips together, careful not to burn. Once blended mix in EnerG mixture until well blended.
Add wet to dry and mix until JUST combined. Cover with plastic and refrigerate at least an hour.
When you're ready to bake, preheat oven to 325*F
Line 3 cookie sheets with parchment paper.
Sift powdered sugar into a small bowl.
Using your hands, roll chilled dough into round balls about an inch big. Roll in sugar, place onto lined cookie sheets about an inch apart. Bake 10-15 minutes or until edges begin to firm but centers are still soft.
Than keep them away from my *wink*