Italian Knot Cookie Recipe Using Vegan Ingredients
Description
A family recipe adapted for vegan ingredients.
Ingredients
Directions
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Preheat oven to 425 oF (218 oC).
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In a 2.5 quart bowl add flour, baking powder, sugar and whisk together.
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In the mixer bowl add vegetable oil, vanilla extract, flax milk, and the egg substitute Just Egg.
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Lightly oil a cookie sheet with vegetable oil using a paper towel and dust with flour. In a waste receptacle, tilt the cookie sheet at an angle and tap so that loose flour is evenly distributed with the excess discarded.
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Pour the dry ingredients into the mixer bowl and set to knead on low until the dough pulls away from the mixer bowl.
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Tear off a chunk of dough and roll into a ball about 3/4 size of a golf ball.
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Roll the dough between your hands to create a 7 inch long cylinder and about 1/2 inch thick.
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Fold into a knot by simply crossing and tucking one end into the resulting hole. Repeat with the remaining dough.
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Egg wash the tops with Just Egg.
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Bake for 13 to 14 minutes in the preheated oven.
Note
Just Egg ingredients: Water, Mung Bean Protein, Expeller-Pressed Canola Oil, Less than 2% of Dehydrated Onion, Gellan Gum, Carrot Extractives (Color), Natural Flavors, Turmeric Extractives (Color), Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (Preservative).
