Serves: 5
Total Calories: 230
Yield: 2 Dozen Cookies

1/2 cup vegetable shortening
3/4 cup maple sugar
1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tbsp oat or enriched rice milk
1/2 teaspoon vanilla extract
1 tablespoon oat or enriched rice milk
3/4 cup oat flour
3/4 cup barley flour
1/4 teaspoon salt
1/2 teaspoon baking powder
decorative toppings (optional): raisins, maple sugar mixed with cinnamon, coconut, dairy free and soy free chocolate chips

Cream shortening with maple sugar (note that maple sugar doesn’t really cream, it blends). Beat in egg replacer and vanilla extract. Add 1 Tbsp. rice/oat milk. Combine oat flour, barley flour, salt, and baking powder. Add to bowl and combine thoroughly (it will be a bit stiff, but that’s okay—use hands to combine if necessary). Mold into a ball, wrap in aluminum foil, and refrigerate for at least 1 hour. When ready to bake, preheat oven to 375 degrees. Remove dough from fridge. If it still seems too dry, sprinkle a few drops of water on it and work them in. Roll out dough with a floured rolling pin to 1/4-inch thickness, and use cookie cutters to cut out shapes. Decorate with raisins, maple sugar mixed with cinnamon, dairy-free chocolate chips, coconut, or whatever else you fancy. Arrange on a lightly greased cookie tray, and bake about 8 minutes. Let cool on tray before removing with a spatula or they’ll break. How many you make depends on what shape and size cookie cutters you are using.

Note: For basic maple sugar cookies, reduce both oat and barley flour by 2 Tbsp. each and skip the 1 hour of chilling. Just drop by teaspoons onto a lightly greased cookie sheet and bake about 8 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 230
Calories from Fat: 183

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Old-Fashioned Oatmeal Cookies
Rolled Maple Sugar Cookies
Chocolate Chip Cookie Bars
Raspberry Streusel Bars