Vegan Strawberry Cookies

Yields 60-65


1/4 cup vegan spread

8 oz chopped dates

1/4 cup flaked coconut(i used not sweetened)

1/4 cup brown sugar

1 tbsp egg replacer (mix with 1 tbsp water)

1/8 tsp salt

1/4 chopped walnuts

1 tsp vanilla

1 1/2 cup rice crispies



Melt vegan buttery spread, do not burn it. Add dates, coconut flakes, sugar, egg replacer and dash of salt.

Cook over medium heat until thick and bubbly, stirring often.

Remove from heat and stir in walnuts, vanilla and rice crispies. Let it cool for 10 minutes.

Take about 1 teaspoon of the mixture and shape it like a strawberry with your fingers.

Roll each cookie in red sugar crystals and let it dry on wax paper. Trim with green frosting to make leaves.

Can be stored up to 1 month  in tins with wax papers separating the layers.


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