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Ingredients

  • 230 g vegan butter (2 sticks, softened)

  • 255 g soft brown sugar or coconut sugar

  • 1 table spoon flaxseed

  • 2 tablespoon boiled water

  • 1 1/2 teaspoons vanilla

  • 700 g flour (all-purpose)

  • 2 tablespoons cocoa powder

Steps to Make It

  1. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix thoroughly. Add the flour and work into a smooth dough. Divide dough in half and mix cocoa powder into half the dough.

  2. You may roll immediately between waxed or parchment paper but refrigerate before cutting for more even strips.

For Checkerboard Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/2-inch-thick rectangle. Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier. Cut each rectangle horizontally into 1/2-inch-wide strips. Lay 5 strips of alternating color on a piece of waxed or parchment paper, making sure they touch each other. Then over the first layer, place the second layer of strips, alternating the colors, and then the third layer on top of this, alternating the colors (you can add a fourth layer if you like). Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.

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For Pinwheel Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/8- to 1/4-inch rectangle.Lay the contrasting color rectangle of dough on top and roll up. Wrap in plastic wrap and refrigerate 2 to 3 hours.

Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.



Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.

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