Chef Joey's Vegan Cornmeal-Thyme Cookies

Recipe by Chef Joey Z.
READY IN: 32mins
SERVES: 6
YIELD: 12 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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