Christmas Baking
Eggless Oil Cookies: Vegan Christmas Cookies With No Butter, No Milk and No Eggs – Just Water and Oil
Tender eggless oil cookies made with water, oil, sugar and flour: no butter, milk or eggs.
NutritionApproximate, per serving
Instructions
Make the syrup. Put the granulated sugar, vanilla and salt in a bowl. Add the water and whisk until the sugar has completely dissolved. This is key so no sugar crystals remain in the dough.
Dry ingredients. Sift the flour. Add the cornstarch (for tenderness) and baking powder and mix well.
Combine. Pour the oil into the sugar water and whisk so the liquids come together.
Knead. Gradually add the dry mixture. Stir first with a spatula, and when the dough thickens, knead it by hand. The finished dough must be smooth, soft and non-sticky.
Chill. Wrap the dough in plastic and chill for 30 minutes. Rested dough is much easier to work with.
Shape. Divide the dough into 4 parts. Roll each by hand into a rope and cut it into pieces about 1 1/2 inches (3.5 cm) long.
Bake. Place on a baking sheet lined with parchment paper. Bake in an oven heated to 350°F (180°C) for about 15-20 minutes.
Important finish. Watch the cookies! They must stay pale on top, almost white. Take them out as soon as the bottoms start to color. Roll or dust them with powdered sugar while still warm.
- Dissolve the sugar completely and chill the dough for 30 minutes. Bake only until the tops are pale. Store in a closed container for about 2 weeks.
- Variations: lemon zest or cocoa.