One of my goals with this blog, is to demonstrate how easy it is to bake without eggs and dairy products. And really, why not? No cholesterol or cruelty involved in making your food. Better for your health, the environment, and your conscience.
Before going vegan over a decade ago, I played around with vegan baking. It was a basic requirement for me to move forward with choosing this lifestyle. Lucky for me, baking vegan is just as easy and delicious.
Typically I bake from scratch, but hoped to help provide an easy resource for people who want a fast, simple, home baked treat. These are tasty without incing, but WAY better with it.
Using the Betty Crocker Pumpkin Spice Cookie Mix, I simply altered the instructions slightly to veganize them.
1/2 cup vegan margarine (I recommend Earth Balance Buttery Sticks)
2 Tbsp. water
1 tsp. ground flax mixed vigorously with 2 Tbsp. water
Follow directions on package for baking.
1 - 1 1/2 cups powdered sugar (depending on desired thickness)
2-3 Tbsp. almond, soy or coconut milk
1 tsp. maple extract or flavoring
Wisk almond/soy/coconut milk and extract into sugar until all lumps are gone. Dip cookies in frosting or paint it on using a pastry brush. These were sprinkled with cinnamon, which was delicious!
Don't forget to go and enter the Mofo contest this week for a chance to win a $25 gift certificate to Vegan Essentials!