Biteback Cookies

Biteback Cookies – sweets – Hope you will like this one also, it is one of the best sweets. View the video also if available, and feel free to comments, share.

Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.

Ingredients (use vegan versions):

• 1/2 cup non-hydrogenated vegan margarine or shortening
• 1/2 teaspoon salt
• 1 cup vegan sugar
• 6 tablespoon tomato puree
• 1 tablespoon Ener-G Ener-G Egg Replacer
• 2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup loosely packed fresh bazil leaves

Directions:

Cream margarine in food processor. Add basil leaves until chopped. Gradually add vegan sugar.
Turn into mixing bowl. Sift dry ingredients into butter mixture and mix well. Drop by
rounded tsp. onto oiled cookie sheet and bake at 375 degrees F. for 10-12 mins.

Makes: 3-4 doze

Preparation time: 30 mins.

Serves:

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