1. Melt 1/2 cup organic vegetable shortening.
2. Stir in 1 cup sucanat (evaporated cane syrup).
3. Then stir in equivalent of one egg of prepared egg replacer (potato starch-based) and one tsp vanilla.
4. Combine 1/2 cup whole wheat pastry flour, dash salt, one tsp baking powder, and 1/4 cup flax seed meal; stir into shortening/sugar mixture.
5. Mix in 1/2 cup dried, shredded coconut.
6. Stir in 1/2 cup vegan, fair trade chocolate chips or chopped dried fruit. (I have not tried it with fruit, but I am sure it would work. Chopped nuts also would be good, but with all the allergies around, I’ve pretty much stopped bringing nutty things to parties unless I have made non-nut things also.)
7. Chill dough for about 1/2 hour.
8. Put slightly rounded teaspoonfuls of dough with lots of space in between (these spread out a lot) onto very well greased baking sheet. Bake at 350-375 (depending on how hot is your oven and whether it is convection) for 12-15 minutes until bubbling and almost caramelized.
9. After removing from oven, allow to set briefly (3-4 minutes, but not longer or they will stick to pan; if they do stick, put back in heated oven for a couple of minutes). Use a metal, rather than plastic spatula to remove cookies from sheet to help prevent breakage. Finish cooling on wire racks.
These are super crunchy and delicious (due to their high fat and sugar content–just because something is vegan doesn’t mean it is “healthy”), but a little bit more fragile than completely desirable. If anyone has suggestions on how to make less fragile, but still keep the lace quality and be vegan, your sharing would be welcome by all, I am sure. Switching from egg replacer to egg if you are not vegan would likely be the easiest fix. One of these days, when I have the time and inclination, I will try another version and change the quantities to see what happens.
