Chef Joey's Vegan Cornmeal-thyme Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 3/4 cups spelt flour
• 1 teaspoon baking soda (aluminum free)
• 1 cup cornmeal (use organic if you don't want gmo in your food)
• 1/2 teaspoon celtic sea salt
• 8 ounces vegan margarine (2 sticks softened)
• 1 1/4 cups raw sugar
• 2 teaspoons egg substitute (ener-g)
• 4 tablespoons filtered water (add to egg substitute)
• 3/4 cup dried currant
• 1 1/4 tablespoons thyme (finely chopped and fresh)

Recipe

• 1 preheat oven to 350'f.
• 2 put the oven racks in upper and lower thirds.
• 3 line two baking sheets with unbleached parchment paper; set aside.
• 4 whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• 5 put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• 6 mix in the egg replacer. add the flour mixture into this on low speed until just combined.do not over mix. hand mix in the currants and thyme.
• 7 using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• 8 bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• 9 the cookies should be a pale golden shade. bake for 10 to 12 minutes. transfer cookies on parchment to a wire rack and cool completely.
• 10 bon apetit!