Vegan Cookie Dough

Makes 5-6 dozen


1 pound vegan butter, softened slightly

1 1⁄3 cups Florida Crystals natural sugar

1 teaspoon salt

Ener-G Egg Replacer (mix according to box instructions to make equivalent of 3 eggs)

2 teaspoons vanilla extract

4¾ cups unbleached flour


Use a heavy-duty electric mixer fitted with a paddle attachment. In a large bowl, cream together the vegan butter, sugar and salt. Add the egg replacer blend and vanilla, and beat until smooth. Add the flour gradually, beating on low speed until thoroughly mixed.

Thumbprint Cookies

Makes about 5 dozen


½ recipe vegan cookie dough

Vegan chocolate chips

¾ cup strawberry or raspberry jam


Heat the oven to 350 degrees F. Roll the dough into 1-inch balls, and arrange them 1 inch apart on ungreased baking sheets. Using your finger, indent the center of each ball of dough. Drop a chocolate chip in the center and fill with about ¼ teaspoon of jam.

Bake the cookies for 14 to 16 minutes, or until the edges are pale golden. Let the cookies cool on the sheets for 2 minutes before transferring them to wire racks to cool completely.