Red, White, and Blue Vegan Cookies

At work, we served Red, White, and Blue Cookies at our Memorial Day picnic.

I was hoping they would be served again for Fourth of July. And, initially, that was the plan.

I pointed out that some of our residents were unable to eat them due to dietary restrictions and we'd have to make an alternate dessert. Rather than making an alternate dessert, the idea was nixed entirely.

So, I decided to make my own...

Since my company didn't make them from scratch, I couldn't borrow the recipe to follow. (Not to mention, it wouldn't have been vegan or otherwise met my nutrition preferences...)

I started with Minimalist Baker's 1 Bowl Vegan Sugar Cookies as a guide. You could also use your favorite sugar cookie recipe or even store bought sugar cookie dough and add dried blueberries and dried cranberries.



Red, White, and Blue Vegan Cookies

Makes 9 small cookies

4 Tbsp. margarine
2 Tbsp. brown sugar
2 Tbsp. powdered stevia (or another sugar substitute equivalent to 4 Tbsp. sugar)
1/2 tsp baking powder
2 Tbsp. applesauce
1/2 tsp.  vanilla extract
1 cup flour
Dried blueberries, for decorating
Dried cranberries, for decorating (dried cherries or dried strawberries would probably also work)

In a bowl, mix together margarine, brown sugar, stevia, and baking powder. Stir in applesauce and vanilla extract. Stir in flour.

Freeze 15 minutes.  (This was suggested by Dana a.k.a Minimalist Baker. It helps cut down prep time.) If you don't have a freezer or your freezer is full, you can refrigerate the dough for at least 30 minutes.

While the dough is chilling, preheat the oven to 350° F.You may also wish to line or grease your cookie tray, but I did neither and the cookies slid off well.

When the dough is chilled, removed from freezer or refrigerator. Scoop out spoonfuls of dough and flatten in your hands. These do no spread out much, so add more or less dough to reach your preferred cookie size.

Place dough on tray. Press dried blueberries and cranberries into the dough. You may wish to cut or rip the dried cranberries into smaller pieces.

Bake 8-10 minutes until desired color is reached. I prefer 8 minutes because it kept the light color (the white of the red, white, and blue).

Move to cookie racks to cool or enjoy hot from the oven.

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