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Nutritional Info
  • Servings Per Recipe: 70
  • Amount Per Serving
  • Calories: 49.7
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.3 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.6 g

View full nutritional breakdown of Best Vegan Sugarless Cookies calories by ingredient
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Best Vegan Sugarless Cookies

Submitted by: JO_JO_BA

Introduction

My "experimental" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg. Gotta say, I liked making this 100% sugar free dough a whole lot more than the sugar-filled one - it came together easier and baked flatter without spreading!

But how did they taste compared to the original? Stay tuned to yummysmells.blogspot.com to find out!
My "experimental" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg. Gotta say, I liked making this 100% sugar free dough a whole lot more than the sugar-filled one - it came together easier and baked flatter without spreading!

But how did they taste compared to the original? Stay tuned to yummysmells.blogspot.com to find out!

Number of Servings: 70

Ingredients

    1 cup non-hydrogenated shortening
    1 cup PureVia Granulated Sweetener
    1 tsp dry Ener-G Egg Replacer (or homemade substitute) plus 3 tbsp water
    3-4 tbsp coconut beverage (i.e. Coconut Dream - not the
    canned kind) or soy milk
    1 tbsp vanilla
    3 cups all purpose flour
    tbsp baking powder
    pinch nutmeg
    tsp salt

Tips

PureVia: http://www.purevia.com/Purevia/PureVia.aspx
DIY Ener-G: http://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/


Directions

Cream shortening and PureVia Granulated Sweetener.
Add egg replacer, coconut beverage and vanilla, beating well.
Beat in flour, baking powder, nutmeg and salt.
Wrap well in plastic wrap and chill at least 1 hour for easier handling.
Preheat the oven to 375F and line cookie sheets with parchment.
Between sheets of waxed paper, roll out 1/3 of dough at a time and cut out with cookie cutters.
Place 1 apart on cookie sheets.
Bake 6-9 minutes.
Cool 2 minutes on baking sheet, then move to a cooling rack.

Serving Size: Makes about 70 cookies

Number of Servings: 70

Recipe submitted by SparkPeople user JO_JO_BA.






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