*misprinted in Dec 2013, this recipe is NOT gluten-free
YIELDS: Yields 24 cookies
- 8 oz vegan sour cream
- 1 cup Earth Balance
- ¼ cup coconut sugar
- 1 tsp vanilla
- 2½ cups whole wheat pastry flour
PREPARATION:In a large bowl, mix sour cream and Earth Balance until creamy. Add sugar and vanilla, and then stir in sifted flour. Roll into a ball, then cut into four parts. Roll in plastic wrap and refrigerate at least an hour.
- ½ cup coconut sugar
- 1½ tsp cinnamon
- ¾ cup raisins
- 1 cup walnuts
- ½ cup dates, soaked and processed
Mix all filling ingredients together in a large bowl. Place ball of dough on counter
and roll into 9-inch circle. Spread filling onto dough. Cut circular dough into quarters, then each quarter into thirds. Roll up from wide outer edge to smaller edge. Refrigerate cookies for at least 30 minutes. Preheat oven to 350 degrees. Sprinkle with cinnamon sugar and bake in oven for 18 to 20 minutes, until lightly browned.
Recipe submitted by Sara Glassman of Vine Dining. December 2013.
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