Just in case you were getting worried that a vegan diet would make you healthier and keep you slim — I present S Cookies, veganized, but still completely fattening and awesomely delicious. They are my personal favorite. Light and fluffy. You can’t stop after just one. After another particularly slow day at work that I spent roaming around the corridors of my unhappiness in the office, sitting down with these cookies is like consuming clouds.
Modified from this recipe, I embarked on another great challenge — veganizing a sweet that is great due to its egg-fluff. But, alas! Success — my efforts produced yummy, totally-worth-it results. Hello, eggless fluff deliciousness!
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Vegan Italian “S” Cookies
Total prep and cook time: 40 minutes
*Makes 1 dozen cookies
- 3 cups wheat pastry flour
- 3/4 cup sugar
- 3/4 cups vegetable shortening
- 2 Ener-G “eggs”
- 1/3 cup original almond milk
Preheat oven to 350°. Mix dry ingredients and cut in the vegetable shortening. Add the almond milk, the “eggs,” and the vanilla extract. The dough should be sticky.
Roll dough into strands as wide as fingers and cut in 3-4 inch pieces — thin-seeming, I know, but that baking powder really works — light ‘n fluffy, here we come! Curve the dough strands into S’s. Bake at 350° for 8-10 minutes or until just slightly golden on bottom.
Cool for at least 5 minutes.
Glaze with powdered sugar and almond milk mixture.
(Glaze is easy — simply mix powdered sugar and leftover almond milk in a small bowl. It shouldn’t be too thick, then brush over your cookies! And, though I did not do this, I imagine the addition of lemon zest or another flavor would do well on this cookie, too!)
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I did a fair amount of research into the wide variety of egg substitutes available. For this recipe, the goal is to create a cookie that is rich and soft, but also airy and only a bit crumbly. The texture is what makes these cookies so addictively delicious. So when looking up the dozens of egg substitute options, I decided on Ener-G, which acts as a leavening agent (even though I literally JUST wrote that it weirds me out — which I realized was because I have yet to find it’s perfect host — aka this cookie!). And thanks to a helpful tip, I also decided that a little bit more moisture than is called for from the ratio detailed on the back of the box is necessary, and so I just add a tad extra water to the “normal ratio.”
Also, of note, if you’re looking into the difference between flours, and wondering why I often go for whole wheat pastry flour — I do so because the whole wheat pastry flour is made from whole grains and its much softer and more fine than regular whole wheat flour or all purpose flour. And what makes this flour in particular so good, especially in a cookie that should only be a bit crumbly, but also airy and light, is that it holds like all purpose white flour with a similar consistency. Also, because it is but more finely ground, you don’t taste the flour as much, per se, like you sometimes do in heavier cookies.
And here’s a random conversion fact: 1 teaspoon equals 0. 33333333334 tablespoon. Wasn’t what I expected when I converted the proportion of this recipe (because what would I do with 6 DOZEN cookies on a Wednesday night?) — so today also marks the end of using actual tablespoons and teaspoons to measure things. Nope, I’ll be using the actual measuring utensils. Seems to actually matter — who knew?
With all that said, enjoy! (Kinda like consuming clouds, no?)