These cookies are downright scrumptious! I think you’ll love them! They are a welcome change from the typical chocolate chip cookie, and they’re good for you, too. The food stylist polished them off and did not leave until she had the recipe! They freeze well.
Yield: approximately 7 dozen
Place eggs, sugars, and oil in a mixer and mix together well.
Add the rest of the ingredients and mix well. Form into balls and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10-12 minutes. Cookies will harden when they sit for a few minutes.
Melt margarine in a small pot.
Add brown sugar and four tablespoons soy milk. Bring to a boil and mix all together.
Remove from fire and cool to lukewarm.
Pour into mixer. Add confectionery sugar, vanilla, and soy milk/water until desired consistency. Beat until it is spreadable. Spread a little on each cookie.
Notes:
The original recipe called for one cup (200 grams) margarine and I subbed 3/4 cup oil. Usually, it works out fine. If you see that the dough looks a little crumbly, you might want to add another 1/2 egg. I didn't and the cookies came out fine.
Notes:
You can freeze the unfrosted cookies for up to 2 months; thaw at room temperature before frosting.
Easy
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Easy
Easy
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Medium
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