Scottish Shortbread

 

Ingredients
8 oz Churn Style Butter, cold 
1⅔ cup all purpose flour, plus extra for dusting 
¼ cup extra fine granulated sugar, plus extra for sprinkling 

Instructions
Preheat oven to 325°F. Line a 10” round pan with greased parchment paper and set aside.
Mix flour and sugar together in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until crumbly in texture.
Turn dough out on a lightly floured surface and gently press into a ball. Place into prepared 10” pan, using fingers to press the dough flat into the pan meeting all edges.
Using the tines of a fork, poke holes all over the dough. Score lines with a knife or bench scraper. Sprinkle the surface with sugar.
Bake at 325°F for 20-30 minutes.
Let the shortbread cool completely before breaking along scored lines.
Enjoy!

Sugar Cookies

 

Ingredients
8 oz Churn Style Butter, cold
2¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoons baking powder
1½ cup granulated sugar
2½ tablespoons egg replacer, mixed with equal parts cold water
1 teaspoon vanilla bean paste
1 cup coarse sanding sugar

Instructions
In a small bowl, combine dry ingredients. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until very smooth and fluffy.
Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in vanilla until combined. Add dry ingredients in two batches and mix until incorporated.
Portion dough into 3 oz balls and roll in sanding sugar. Chill for at least 2 hours.
Preheat oven to 350°F. Place cookies 2 ½” apart on parchment lined baking sheets. Bake at 350°F for 8-10 minutes (until edges are golden).
Let cookies stand on sheets for 2 minutes before transferring to wire cooling racks.
Enjoy!

Rolled Sugar Cookies

 

Ingredients
8 oz Churn Style Butter, cold
3 cups all purpose flour
½ teaspoon kosher salt
1 ¼ cup extra fine granulated sugar
2 tablespoons egg replacer, mixed with equal parts cold water
1 tablespoon vanilla extract

Instructions
In a small bowl, combine the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until very smooth and fluffy. Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in vanilla extract until combined. Add half of the flour mixture and mix on low until incorporated. Repeat for the second half of the flour.
Portion cookie dough into two flat discs of dough, wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Remove chilled dough from plastic and roll to ¼ inch thick between two lightly floured sheets of parchment paper. Cut into desired shapes. Place the cookies 2” apart on parchment lined baking sheets.
Bake at 350°F for 8-10 minutes.
Let the cookies stand on sheets for 2 minutes before transferring to wire cooling racks. Cool completely before decorating.
Enjoy!

Chocolate Chip Bourbons

 

Ingredients
16 oz Churn Style Butter, room temperature
½  tablespoon kosher salt
1 tablespoon baking soda
½ tablespoon baking powder
1 ½ cups dark brown sugar, packed
1 ½ cups granulated sugar
¼ cup egg replacer, mixed with equal parts cold water
1 teaspoon vanilla extract
2 tablespoons bourbon
2 cups mini chocolate chips
1 c toasted pecans, roughly chopped

Instructions
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until very smooth and fluffy.
Add in the egg replacer, mixing until fully incorporated. Reduce the speed to low and mix in the vanilla and bourbon until combined. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add chocolate chips and pecans, and mix until incorporated.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
Enjoy!

Browned Butter Chocolate Chip Cookies

 

Ingredients
4 ¼ cup all purpose flour
1 tablespoon kosher salt
1 tablespoon baking soda
½ tablespoon baking powder
8 oz Churn Style Butter, browned and cooled to room temperature
8 oz Churn Style Butter, cold, cut into 1” cubes
1 ½ cup dark brown sugar, packed
1 ¼ cup granulated sugar
¼ cup egg replacer, mixed with equal parts cold water
1 teaspoon vanilla extract
1 teaspoon instant espresso powder, mixed with 2 tablespoons hot water
2 cup chocolate chunks

Instructions
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butters and sugars on medium speed until very smooth and fluffy.
Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in espresso and vanilla. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add the chocolate chunks and mix until incorporated.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
Enjoy!

Easy Chocolate Chip Cookies

 

Ingredients
4¼ cup all purpose flour
2 teaspoons kosher salt
1 tablespoon baking soda
½ tablespoon baking powder
1½ cup dark brown sugar, packed
1½ cup granulated sugar
16 oz Churn Style Butter, cold, cut into 1” cubes
¼ cup egg replacer, mixed with equal parts cold water
1 teaspoon vanilla extract
2 cups chocolate chunks

Instructions
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, both sugars, salt, baking soda, and baking powder and mix on low speed until combined.
Add the cold butter, and mix on low speed until uneven pebbles of butter form.
Add egg replacer and vanilla, and continue mixing until well combined. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl. Add chocolate chunks and mix until combined.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
Enjoy!

Fruit Crisp

 

Ingredients
For Filling:
8 cups fresh summer fruit
2 tablespoons fresh lemon juice
1/4 cup sweetener
2 teaspoons flour

Topping:
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted Churn Style Butter, cut into 1/2-inch pieces
1/4 cup bean brine

Instructions
Preheat oven to 350°F.
Combine all of the filling ingredients in a large bowl and gently mix.
Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the fruit in the baking pan. Bake for 40 minutes.

Blueberry Pie

 

Ingredients
¾ cup sweetener
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh blueberries
1 (14.1 ounce) package accidentally vegan double-crust pie pastry, thawed
1 tablespoon Churn Style Butter

Instructions
Set an oven rack to the lowest position and preheat the oven to 375°F.
Mix sweetener, cornstarch, cinnamon, and salt and sprinkle over blueberries.
Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.

Classic Baked Cheesecake

Ingredients
4 cups Cashew Cream Cheese
1 ½ cups Cashew Cream
10 ounces medium-firm regular or silken tofu
1 cup sugar
3 tablespoons cornstarch
2 tablespoons brandy
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice, plus more as desired
2 teaspoons vanilla extract
1 teaspoon agar powder, or 1 tablespoon agar flakes
¼ teaspoon salt
1 Shortbread Cookie Crust (2 batches of cookies)

Instructions
Preheat the oven to 350 degrees F.
Combine the cream cheese, cashew milk, tofu, sugar, cornstarch, brandy, lemon zest, lemon juice, vanilla extract, agar, and salt in a 12- to 14-cup food processor. Process until smooth and creamy. Taste and stir in more sugar or lemon juice if desired.
Pour the filling into the prepared crust, spread it in an even layer, and smooth the top. Bake for about 1 hour and 15 minutes, until the top has puffed up and is dry to the touch; it may have a few cracks. Let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 10 hours, until firm enough to slice.
If you don’t have a large-capacity food processor, you will need to mash all the ingredients in a large bowl and process the mixture in batches.
Enjoy!

Cheesecake Cookie Crumb Crust

 

Ingredients
1-1/2 cups Lemon Shortbread Cookie crumbs
1/4 cup unsalted Churned Style Butter, melted
3 tablespoons sugar

Instuctions
Preheat an oven to 350°F.
In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 5 minutes.

Lemon Shortbread Cookies

 

Ingredients
¾ cup Churned Style Butter, softened 
½ cup + 2 tbsp powdered sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon lemon zest (approximately one lemon)

Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Add butter and powdered sugar to a large mixing bowl. Use a handheld mixer, standing mixer, or a wooden spoon to mix them together until smooth.
Add the vanilla and lemon zest, then add the flour and mix until combined. Roll the dough into a ball and transfer to a floured surface.
Roll the dough out to about ¼ inch thickness. Use a cookie cutter to cut shapes out of the dough, then transfer the cookies to the baking sheets. Preheat the oven to 350°F and refrigerate the dough while it preheats.
Once the oven has preheated, bake the cookies (one baking sheet at a time if you are using more than one) until the edges have just slightly started to get a little bit of color, but are still pale, around 9-11 minutes. Don't over-bake! Let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
Enjoy!

Potato Chip Cookie Fries

Ingredients

1 cup all purpose flour
1 cup potato flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted vegan butter, room temperature
3/4 cup granulated sugar
1/4 cup vegan egg
2 teaspoons vanilla extract
1 cup finely ground potato chips

Instructions

In a stand mixer fit with the paddle attachment combine the butter and granulated sugar, beating until light and fluffy, about 2 minutes. Scrape down the bowl.
Add the egg and vanilla extract and beat until fully incorporated.
In a separate bowl, combine the flours,baking powder, and salt. Mix to combine.
Add the dry ingredients to the wet and beat until combined and no streaks of flour remain. Last, add in the ground potato chips.
Divide the dough in half and roll each piece into a cylindrical log, about 1 ½ inches diameter. Wrap in plastic wrap and place in the freezer for at least an hour (or freeze for up to 3 months).
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Use a very sharp thin knife to slice off ¼ inch thick cookies. Slice off as many as you want for the moment and rewrap and place the remainder of the dough back in the freezer. Cut the slices into French fry shapes. Bake the cookies for about 10 minutes, or until the edges are set and light golden brown.
Enjoy!

Potato Chip Cookie Cake with Chocolate Chips

Ingredients

2 sticks (1 cup) vegan butter, softened
3/4 cup granulated sugar 
1/2 cup packed light brown sugar 
2 teaspoons vanilla extract 
the plant based equivalent of 2 eggs 
2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon kosher salt 
1 cup semisweet chocolate chips 
4 cups crushed potato chips (8 ounces)

Directions
Preheat the oven to 375 degrees F. Line a cake pan with parchment paper.
In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl. Spread cookie batter into prepared pan. Cover with remaining crushed potato chips. Bake in the preheated oven until golden and the cake springs back when lightly pressed, 35 to 40 minutes. Cool before cutting.

Enjoy!

 

Egg Nog Bread Pudding

Ingredients

bread, preferably a vegan brioche style bread

vegan egg nog, recipe here.

raisins or other dried fruit if desired

Instructions

Preheat oven to 350°F.

Grease a baking dish. Place bread in dish, whole slices or torn, as preferred. Fill dish with bread. Add fruit if using. Pour in enough vegan egg nog to cover bread. Allow to soak for twenty minutes.

Place in oven and bake for one hour at 350°F.

Serve with butter and maple syrup.

Enjoy!

Brownies II

These are chewy brownies. My favorite.

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar

1 cup brown sugar
6 oz. bittersweet or unsweetened baking chocolate

1/2 c cup nondairy butter
1 teaspoon salt
4 teaspoons egg replacer
6 tablespoons water
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  8x8 inch baking pan.

In a saucepan or double boiler, over very low heat, melt chocolate and butter. Add sugars, and allow to cool slightly.

In a mixing bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add chocolate mixture, vanilla, salt, and flour, mixing well after each addition.

Spread evenly in the baking pan, and bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. 

Pictured below: Hot Fudge Brownie Sundae

Put some vanilla frozen dessert on top of a warm brownie, drizzle with hot fudge sauce, top with whipped topping, and a cherry. Chopped nuts are optional. I used Double Rainbow Vanilla Bean Soy Cream, because there is just nothing better. Also used Santa Cruz Organics Chocolate Syrup, and Soyatoo Whipped Topping.

Nutrition Information

Serving Size: 78 g
Servings per Recipe: 12

Calories: 313 Calories from Fat: 140
Total Fat: 815.6g, 24% of Daily Value*
Saturated Fat: 5.6g, 28% of Daily Value
Sodium: 271mg, 11% of Daily Value
Total Carbohydrates: 45.7g, 15% of Daily Value
Dietary Fiber: 2.8g, 11% of Daily Value
Sugars 28.6g
Protein 3.5g

Vitamin A 10%	•	Vitamin C 0%
Calcium 3%	•	Iron 18%

* Based on a 2000 calorie diet

Brownies

These are good if you like cakey brownies. I will have to experiment with gooey ones next.

Ingredients

2 cups unbleached all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
4 teaspoons egg replacer
6 tablespoons water
1 cup nondairy butter
1 tablespoon liquid lecithin
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  9x13 inch baking pan.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

In a separate bowl, cream butter, sugar, lecithin, and vanilla til fluffy. In a smaller bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add to sugar and butter mixture and beat til well blended.

Fold in flour mixture, and add water. Mix well. Spread evenly in the baking pan. 

Bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Brownies are done when the top springs back from being lightly tapped, or a toothpick inserted comes out clean. Let cool for at least 10 minutes before cutting into squares. 

Nutrition Information

Serving Size: 54 g
Servings per Recipe: 24
Calories: 179 Calories from Fat: 72
Total Fat: 8.0g, 12% of Daily Value*
Saturated Fat: 1.5g, 7% of Daily Value
Sodium: 187mg, 8% of Daily Value
Total Carbohydrates: 26.8g, 9% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.8g
Protein 1.7g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 5%

* Based on a 2000 calorie diet

Apricot Pie

Ingredients

1 recipe of Pie Crust
5 cups of fresh or frozen peeled and halved apricots
or 3 15 oz. cans of apricot halves
1 cup sugar
3 tablespoons flour or cornstarch
2 tablespoons lemon juice
1/8 teaspoon salt
2 tablespoons nondairy butter, cut into small pieces

Preheat oven to 425 degrees F. Line a 9-inch pie pan with half the dough. Prick the bottom with a fork, and place in freezer.

Toss fresh or frozen fruit with sugar, flour or cornstarch, lemon juice, and salt. If using canned fruit, drain, reserving 1/2 cup juice, and toss canned fruit with sugar, flour or cornstarch, lemon juice, reserved juice, and salt. Mix well and allow to sit and thicken for fifteen minutes.

Place fruit mixture into frozen pie crust. Dot surface with small pieces of nondairy butter, and cover with a pricked or vented top crust, or a lattice. Bake at 425 degrees F for 30 minutes. Slip a cookie sheet under the pie, reduce heat to 350 degrees F, and bake for another 25 to 35 minutes, until thick juices bubble through the vents. You may need to cover the edge with a pie crust ring or aluminum foil to keep it from burning.

Nutrition Information

Serving Size: 199 g
Servings per Recipe: 8

Calories: 512 Calories from Fat: 224
Total Fat: 24.9g, 38% of Daily Value*
Saturated Fat: 4g, 20% of Daily Value
Sodium: 649mg, 27% of Daily Value
Total Carbohydrates: 68.4g, 23% of Daily Value
Dietary Fiber: 3.1g, 12% of Daily Value
Sugars 34.1g
Protein 6g

Vitamin A 59%	•	Vitamin C 19%
Calcium 3%	•	Iron 13%

* Based on a 2000 calorie diet

Peanut Butter Cookies

Ingredients

1 1/2 teaspoons egg replacer*
2 tablespoons water
1/2 cup nondairy butter
3/4 cup peanut butter
1 1/4 cup firmly packed light or dark brown sugar
3 tablespoons nondairy milk
1 tablespoon vanilla extract
1 3/4 cups unbleached all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat your oven to 375º F. Line your cookie sheets with parchment paper.

Using a wire balloon whisk or a blender, whip the egg replacer with the water in a separate bowl til it is thick and creamy. 

In a large bowl, cream the butter, peanut butter, and brown sugar. When using dairy butter, it is necessary to leave it out til it reaches room temperature. When using non dairy butter, it is best to keep it refrigerated til ready to use, and do not over beat. Cream the butters and sugar for one minute, then add the milk and the vanilla. Beat for another minute, and add the egg replacer mixture. Beat til blended.

In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients, one third at a time, mixing well after each addition.

Using a tablespoon, drop rounds of cookie dough onto the cookie sheet, leaving room between each to allow them to spread. You can flatten them with a fork, dip the bottom of a drinking glass into some granulated suger, and press the cookies, or make thumbprints in them and fill the thumbprints with jam.

Bake the cookies for 10 to 12 minutes, 15 minutes if you have filled them with jam, or until set and just beginning to go golden brown. Shorter cooking time yields a softer cookie. If you like your cookies well baked, use another cookie sheet under the sheet with the cookies on it. This will keep the bottoms of the cookies from burning when you want to leave them to bake longer.

Allow the cookies to rest on the pan for a few minutes, and then transfer them to racks to cool. Leaving them to cool on the pan with make them soggy.

While the number of cookies will depend on the size you make them, this recipe usually yields 24 cookies when I use a tablespoon to scoop them.

Nutrition Information 

Serving Size: One cookie
Servings per recipe: 24

Calories: 143                   Calories from fat: 71
                                                 
Total Fat: 7.9g, 12% of Daily Value**

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 157mg, 7% of Daily Value
Total Carbohydrates: 16.0g, 5% of Daily Value
Dietary Fiber: 0.7g, 3% of Daily Value
Sugars: 8.1g
Protein: 3.0g

Vitamin A 3%	•	Vitamin C 0%
Calcium 1%	•	Iron 3%

* In this recipe, egg serves as an emulsifier for the fat and sugar mixture, and a binder, to keep the cookies from melting and running all over the cookie sheet. You can buy Ener-G Egg Replacer, which is based on potato starch, or Bob's Red Mill Egg Replacer, which is based on soy flour and algin, a gel derived from seaweed. Or you can simply use potato starch or soy flour. For this recipe, I used Ener-G. You can probably go ahead and use one egg if you aren't vegan, but I can't promise how the cookies will turn out if you do. Using an egg replacer makes these cookies cholesterol free and very low in saturated fat, depending on the source of fat used in your non dairy butter.

** Based on a 2000 calorie diet.

Chocolate Chip Cookies

Ingredients

4 1/2 teaspoons egg replacer*
          (equivalent of 3 eggs)
6 tablespoons water
1 cup non dairy butter
1 teaspoon liquid lecithin**
3/4 cup granulated sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet or bittersweet chocolate chips

Preheat your oven to 375º F. Line your cookie sheets with parchment paper.

Using a wire balloon whisk or a blender, whip the egg replacer with the water in a separate bowl til it is thick and creamy. 

In a large bowl, cream the butter, granulated sugar, and brown sugar. When using dairy butter, it is necessary to leave it out til it reaches room temperature. When using non dairy butter, it is best to keep it refrigerated til ready to use, and do not over beat. Cream the butter and sugars for one minute, then add the lecithin and the vanilla. Beat for another minute, and add the egg replacer mixture. Beat til blended.

In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients, one third at a time, mixing well after each addition. Fold in the chocolate chips.

Using two soup spoons from your set of tableware, drop a spoonful of cookie dough at a time onto the cookie sheet, leaving room between each to allow them to spread while baking. Simply spoon up a small ball of cookie dough with one soup spoon, and scrape it off the spoon and onto the cookie sheet with the back of the other soup spoon. You can also use your finger to scrape the cookie dough off the spoon and onto the sheet.

Bake the cookies for 8 to 10 minutes, or until golden brown. Shorter cooking time yields a softer cookie. If you like your cookies well baked, use another cookie sheet under the sheet with the cookies on it. This will keep the bottoms of the cookies from burning when you want to leave them to bake longer.

Allow the cookies to rest on the pan for a few minutes, and then transfer them to racks to cool. Leaving them to cool on the pan with make them soggy.

While the number of cookies will depend on the size you make them, this recipe usually yields 24 cookies when I use a soup spoon to scoop them.

Nutrition Information

Serving Size: One cookie
Servings per recipe: 24

Calories: 187                   Calories from fat: 88
                                                 
Total Fat: 9.8g, 15% of Daily Value***

Saturated Fat: 2.7g, 14% of Daily Value

Sodium: 245mg, 10% of Daily Value
Total Carbohydrates: 23.0g, 8% of Daily Value
Dietary Fiber: 0.6g, 2% of Daily Value
Sugars: 14.4g
Protein: 1.9g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 4%

* In this recipe, eggs serve as an emulsifier for the fat and sugar mixture, and a binder, to keep the cookies from melting and running all over the cookie sheet. You can buy Ener-G Egg Replacer, which is based on potato starch, or Bob's Red Mill Egg Replacer, which is based on soy flour and algin, a gel derived from seaweed. Or you can simply use potato starch or soy flour. For this recipe, I prefer Bob's Red Mill Egg Replacer. You can probably go ahead and use three eggs if you aren't vegan, but I can't promise how the cookies will turn out if you do. Using an egg replacer makes these cookies cholesterol free and very low in saturated fat, depending on the source of fat used in your non dairy butter and chocolate chips.

** Liquid lecithin is optional in this recipe, but it acts as an emulsifier in the sugar fat mixture, and adds a richer golden brown color to the finished product. It is derived from soybeans and can be found in health food stores, or the natural foods and supplements aisles of better supermarkets. Lecithin is an important nutrient in fat metabolism, and promotes the production and flow of healthy bile.

*** Based on a 2000 calorie diet