Vanillabrite's Delights

August 14, 2010

Sugar Cookies. Gluten-Free & Vegan.

Filed under: Uncategorized — vanillabrite @ 7:49 pm

Ingredients:
1 cup Earth Balance Buttery Spread (or any non hydrogenated margarine brand)
3 3/4 cup Bob’s Red Mill GF All Purpose Baking Flour
1 cup Turbanado Sugar (feel free to use your favorite sugar)
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract

Directions:
1. In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. Place the dough in a bowl, cover and refrigerate at least 4 hours…ideally overnight.

2. Preheat the oven to 350 degrees F. Generously grease a muffin pan.

3. Place a spoonful into each muffin (holder? spot? ;0). Why you ask? Because sometimes…GF products like to spread.

4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Let cool before removing and do so gently by lifting the edges with a spoon.


I infuse my Turbano Sugar with a large raw vanilla bean when I first purchase it so that my sugar has the essence of delicious vanilla….mmm.


Make sure to stir the EnerG/water well and allow it to sit for a few minutes.


Turbabo is coarser than plain white sugar and it needs to be mixed very well with the margarine. If you are patient you will find that it **magically** becomes nice and smooth. Reason #500 why I love my KitchenAide!


Add your dry.


Don’t forget to sprinkle with extra sugar and jimmies!!


ENJOY ;0)

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4 Comments »

  1. Pretty. But it would be a much more useful post if there were words to accompany the pictures. How much of what do I mix together? How long and at what temperature do I bake them? They would be nice for the next potluck (desert category).

    Comment by Kelly — August 14, 2010 @ 8:10 pm

    • Hi Kelly, I was actually working on the post as you wrote your comment :0) It’s nice to know someone is reading!

      Comment by vanillabrite — August 14, 2010 @ 8:21 pm

  2. :-D I’ve got you in my RSS feed, so I definitely reading. Now I have the recipe saved and will try it out soon!

    Comment by Kelly — August 14, 2010 @ 9:22 pm

  3. Hi!

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    Comment by Elin Linnea — August 7, 2014 @ 7:45 am


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