Toasted Cookies

Makes: 21 One Ounce Cookie

Ingredients:

12 oz flour
1 tsp baking powder
Pinch of salt
1 tbsp flax meal
2/3 cup oil
3.5 oz water
10 oz sugar
2 tsp vanilla extract

Directions:

Preheat your oven to 350 degrees.
Line two baking sheets with parchment paper.
onto these baking sheets add your flour to one, and your sugar to the other. spread these into a thin even layer and bake the sugar until you just start to see some browning on the edges or when some of the thinner parts start to carmelize and look liquid. this is usually 8-10 minutes. Remove from the oven and let cool completely. continue to toast the flour until the edges just start to show some golden brown color. pull this from the oven and let cool completely.
In a large bowl combine the flour, salt, and baking powder. With a whisk mix the ingredients until well combined. you may have some small lumps of flour left but thats okay its part of the charm with these cookies.
if your sugar clumped up too much break up the large pieces in your hands (when its cool) or use a food processor to blend them back into a loose sugar.
In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.
measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.
Place the egg replacer in a second bowl. add your sugar, and extract. whisk this mixture until well combined.
pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all flour is incorporated and you have a cohesive dough.
Using a small Ice cream scoop, or a spoon roll out each cookie in your hands to form a tight ball. Place the rolled dough onto a parchment lined baking sheet at least two inches apart.
Bake for 12-15 minutes or until golden brown on the edges, making sure to rotate the pan after 6 minutes if your oven cooks unevenly. Remove from the oven and let cool for several minutes before transferring to a cooling rack or a plate.

Toasted Cookies

Ingredients:

12 oz flour

1 tsp baking powder

Pinch of salt

1 tbsp flax meal

2/3 cup oil

3.5 oz water

10 oz sugar

2 tsp vanilla extract

Directions:

Preheat your oven to 350 degrees.

Line two baking sheets with parchment paper.

In a large bowl combine the flour, salt, and baking powder. With a whisk mix the ingredients until well combined. you may have some small lumps of flour left but thats okay its part of the charm with these cookies.

if your sugar clumped up too much break up the large pieces in your hands (when its cool) or use a food processor to blend them back into a loose sugar.

In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.

measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

Place the egg replacer in a second bowl. add your sugar, and extract. whisk this mixture until well combined.

pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all flour is incorporated and you have a cohesive dough.

Using a small Ice cream scoop, or a spoon roll out each cookie in your hands to form a tight ball. Place the rolled dough onto a parchment lined baking sheet at least two inches apart.

Bake for 12-15 minutes or until golden brown on the edges, making sure to rotate the pan after 6 minutes if your oven cooks unevenly. Remove from the oven and let cool for several minutes before transferring to a cooling rack or a plate.