1 cup vegan margarine (preferably Earth Balance vegan buttery sticks), softened
3/4 cup packed brown sugar
2/3 cup white sugar
1/2 cup baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract
Equivalent of 2 eggs using egg replacer
2 1/4 cups all-purpose flour
1 teaspoon baking soda
In a mixing bowl, beat the margarine, sugars, cocoa and extracts until creamy. Add egg replacer mixture, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to sugar mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.Ingred
Ingredients
1 cup vegan margarine (preferably Earth Balance vegan buttery sticks), softened
3/4 cup packed brown sugar
2/3 cup white sugar
1/2 cup baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract
Equivalent of 2 eggs using egg replacer
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Directions
In a mixing bowl, beat the margarine, sugars, cocoa and extracts until creamy. Add egg replacer mixture, one at a time, beating well after each addition. Combine the flour and baking soda; gradually add to sugar mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
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