The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking.
- 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!