- 15
Ingredients
- Decoration Options:
- 1 1/2 tsp Egg substitute
- 3 tsp Rice or oat milk
- 3/4 cup Oat flour, plus more for rolling
- 3/4 cup Barley Flour
- 1/4 tsp Salt
- 1/2 tsp Baking powder
- 1/2 cup Vegetable shortening
- 3/4 cup Maple sugar
- 1/2 tsp Pure vanilla extract
- Chocolate chips, or
- Unsweetened coconut flakes, or
- Currants or Raisins
Preparation
Step 1
1. In a small bowl, whisk together egg replacer with 2 tablespoons rice milk; set aside. In a medium bowl, whisk together oat and barley flours, salt, and baking powder; set aside. In the bowl of an electrick mixter fitted with a paddle attachment. cream shortening and sugar until blended. Add egg substitute mixture, vanilla extract, and remaining 1 tablespoon rice milk; mix until incorporated. Add dry ingredients; mix until just combined, scraping down the sides of the bowl with a rubber spatula if necessary.
2. On a work surface, gather dough and form into a disk. Wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat oven to 375 degrees. Place chilled dough on a lightly floured work surface; if dough seems dry, sprinkle with a few drops of water and knead gently to work in. Using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using 3-inch alphabet cookie cutters, cut out desired shapes. Firmly press currants, chocolate chips, or coconut flakes onto cookies, if desired,
4. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; bake for 8 minutes.
Transfer sheet to a wire rack to cool; let cool completely on sheet before removing.