From “Sweet Vegan” by Emily Mainquist (Kyle Books, $18.95).
- 1/2 cup butter substitute
- 1/4 cup evaporated cane juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup purchased gluten-free flour mix
- 1/4 teaspoon salt
- 11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water
- 1/2 cup finely chopped almonds
- 1/2 cup organic strawberry jam
Preheat the oven to 350 degrees. Line two cookie sheets with aluminum foil or parchment paper.
Using a stand mixer, cream the butter substitute and cane juice until light and fluffy. Add the vanilla and almond extracts, mixing until combined. Stop the machine and scrape down the sides and bottom of the bowl. Then add the flour and salt. Mix on medium speed for 30 seconds. Stop and scrape down the sides of bowl again. Add the egg replacer and mix for 30 seconds, until a ball of dough forms. Wrap the cookie dough in plastic wrap and refrigerate for 1 hour.
Once the dough is chilled, roll it into 1-inch balls, flouring your hands as necessary. Spread the chopped almonds on a baking sheet, then roll the balls through them to cover on all sides. Press your thumb into the center of each ball, fill with 1/2 teaspoon of jam, and place on the prepared cookie sheets.
Bake the cookies for 12 to 14 minutes or until they have browned. Place on wire racks to cool. Store in an airtight container. Makes 12.
Per serving: 198 calories; 11 g fat (2 g saturated fat; 50 percent calories from fat); 25 g carbohydrates; 0 mg cholesterol; 144 mg sodium; 2 g protein; 1 g fiber.