Very good! Having no egg replacer, I used peanut butter to make it all stick together. I used half the recommended oil, and just added water at the end, to get the right consistency. They turned out light and crispy. Almond butter is also great to use with these!
This recipe is almost a great recipe. A little tweeking and you have a perfect recipe. First I agree with subaruthie, way way way too much oil. I only used 3/4 cup oil and it was still too much. Next time I am going to try 1/2 cup, but I am guessing 1/4 cup will be better. As for the Ener-G-Egg substitute, we dissolved it in 4 tablespoon water and it was perfect. We took part the dough and added cocoa powder, then rolled a ball of each dough together to get a marbled look. They were perfect.
These are very tasty! I'm a little confused with the solid to liquid ratios, though. I added just 4 cups of flour and the dough crumbled (like pie dough before you add water). I compensated by adding a bit of water (do you assume we're adding water with the egg replacer powder?). Then when the dough sat between batches going in the oven, it sweated out a lot of the oil.
Mmmm, so good! I made these for a school club that I'm in, they were so delicious! The only things in the recipe that I did differently were that I used 3 tbsp. of tofu instead of Ener-G Egg Substitute and I left out the cream of tartar, but just because I didn't have any. (: They stayed chewy and soft and perfect, and didn't crumble at all. Great recipe!
Great cookies! I substituted spelt flour for the flour. My SO thought the cookies were very good.
These cookies we so delicious--much better than I ever could have hoped. I am so happy that I can make a vegan sugar cookie that is as good as the big sugar cookies that I used to buy at the bakery. Thank you for this flawless recipe!
Wonderful flavor, but not the consistency of a sugar cookie that you're used to. It tastes more like a lace cookie. I found them to be VERY chewy (kind of hard for the kids to manage), but again, the flavor is good when you want something REALLY sweet. I found it helpful to allow the cookies to rest for a minute after removing them from the oven before transferring them to the rack. I made an extra batch of the dough for my daughter's preschool class. They are doing a cooking activity (making sugar cookies), and my daughter is allergic to milk and eggs. This recipe will be great for them. It's very easy for little hands to handle, and it's fun to roll them up and roll them in the sugar. I will use colored sugar next time. I can't imagine frosting them, though. Too sweet for that! :)