HOW TO: Make Vegan, Gluten-Free ‘Blarney Stone’ Cookies for St. Patrick’s Day

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1. Gather the ingredients.

  • 1 1/2 tsp egg replacer
  • 2 Tbsp water
  • 1/4 cup  and 2 Tbsp sugar (preferably coconut palm sugar), plus extra for rolling
  • 2 Tbsp nondairy milk
  • 1/8 cup nondairy butter, cut into small pieces
  • 1 tsp molasses
  • 3/4 cup all-purpose gluten-free flour
  • 1/4 tsp xanthan gum
  • sprinkle of salt
  • 1/4 tsp baking powder
  • 2 Tbsp cocoa powder
  • 3/4 tsp cinnamon
  • confectioner’s sugar, for dusting

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2. Put the wet ingredients together.

In a small food processor (or using a hand mixer in a small bowl), blend together the egg replacer and water until frothy. Add the sugar, nondairy milk, molasses, and nondairy butter and blend well until thick.

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3. Make the rest of the dough and refrigerate.

Place gluten-free flour, xanthan gum, salt, baking powder and cocoa powder in a medium-sized bowl. Mix well. Add wet ingredients to the dry and stir with a spatula until well-combined. Wrap the dough in plastic wrap and refrigerate for 30-45 minutes.

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