Gumdrop Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
¼ cup of vegan margarine ¼ cup vegan cream cheese1 tsp vanilla¼ cup sugar¼ cup Truvia baking1 cup flour½ cup oat flour¼ cup coconut flour1 tbsp Ener-G Egg Replacer PowderPinch of salt¼ tsp baking powder¼ tsp baking sodaEnough water to make a smooth dough, about ¼ cup10 oz jujube candies, chopped
In a large bowl, beat together the margarine, cream cheese, vanilla, sugar and Truvia until blended.
Add the flours, egg replacer, salt, baking powder and baking soda, stirring and adding the rest of the water if necessary to get a smooth dough.
Fold in the jujubes.
Shape into a log and wrap in plastic. Freeze at least 1 hour, up to 3 months.
Heat the oven to 350 F and line a baking sheet with parchment.
Slice log of dough into ¼” slices and place on the baking sheet. The cookies won’t spread, so feel free to place fairly close together.
Bake for 10 minutes, until very light brown on the bottom.
Serving Size: makes 36
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Add the flours, egg replacer, salt, baking powder and baking soda, stirring and adding the rest of the water if necessary to get a smooth dough.
Fold in the jujubes.
Shape into a log and wrap in plastic. Freeze at least 1 hour, up to 3 months.
Heat the oven to 350 F and line a baking sheet with parchment.
Slice log of dough into ¼” slices and place on the baking sheet. The cookies won’t spread, so feel free to place fairly close together.
Bake for 10 minutes, until very light brown on the bottom.
Serving Size: makes 36
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 70.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 24.7 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g
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