Dairy-Free Chocolate Cookies

Directions

• 1

  The chocolate makes this dough a bit crumbly, If the dough cracks as you are rolling it, let is rest on the counter until is softens up, about 10 to 15 minutes. It can be hard to tell when chocolate cookies are done: rather then waiting for the edges to turn brown remove the cookies when the surface looks completely dull and dry.

• 2

  Melt and let cool:
  Unsweetened chocolate

• 3

  Stir together:
  Ener-G egg replacer
  Warm water

• 4

  Cream together until light and fluffy:
  Margarine
  Sugar

• 5

  Beat in:
  Cooled chocolate
  Egg replace mixture (from above)
  Vanilla extract

• 6

  Whisk together and add:
  Flour
  Salt

• 7

  Stir just until all ingredients are well blended; do not over-mix. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutter. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface looks completely dry. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
  Enjoy!