Italian Knot Cookie Recipe Using Vegan Ingredients
A family recipe adapted for vegan ingredients.
- 540 g All-purpose flour (about 3 1/2 cups plus some to powder cookie sheet)
- 1 tbsp Baking powder
- 4 tbsp Granulated white sugar
- .5 cup Flax milk (or Almond milk)
- 4 tbsp Vegetable oil (e.g., Canola oil; plus some to oil cookie sheet)
- 2 tbsp Vanilla extract
- 11 tbsp Just Egg (vegetable-based egg substitute)
Preheat oven to 425 oF (218 oC).
In a 2.5 quart bowl add flour, baking powder, sugar and whisk together.
In the mixer bowl add vegetable oil, vanilla extract, flax milk, and the egg substitute Just Egg.
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.
Pour the dry ingredients into the mixer bowl and set to knead on low until the dough pulls away from the mixer bowl.
Tear off a chunk of dough and roll into a ball about 3/4 size of a golf ball.
Roll the dough between your hands to create a 7 inch long cylinder and about 1/2 inch thick.
Fold into a knot by simply crossing and tucking one end into the resulting hole. Repeat with the remaining dough.
Egg wash the tops with Just Egg.
Bake for 13 to 14 minutes in the preheated oven.
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).