Chef Joey'S Vegan Cornmeal-Thyme Cookies
- 1 3/4 cups white spelt flour
- 1 teaspoon baking soda (aluminum free)
- 1 cup cornmeal (use organic if you don't want GMO in your food)
- 1/2 teaspoon celtic sea salt
- 8 ounces vegan margarine (2 sticks softened)
- 1 1/4 cups raw sugar
- 2 teaspoons egg substitute (Ener-G)
- 4 tablespoons filtered water (add to egg substitute)
- 3/4 cup dried currant
- 1 1/4 tablespoons thyme (finely chopped and fresh)
- Preheat oven to 350'F.
- Put the oven racks in upper and lower thirds.
- Line two baking sheets with unbleached parchment paper; set aside.
- Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
- Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
- Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
- Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
- The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
- Bon Apetit!
white spelt flour, baking soda, cornmeal, celtic sea salt, margarine, sugar, egg substitute, filtered water, dried currant, thyme
Taken from www.food.com/recipe/chef-joeys-vegan-cornmeal-thyme-cookies-244036 (may not work)