Vegan crispy cookies

Ingredients for 1 servings:

• 150 g margarine
• 1 packet of vanilla sugar
• 50 g sugar, brown
• 60 g sugar, white
• 2 tbsp soy milk (soy drink), alternatively rice or oat milk
• 200 g flour
• 2 tbsp cornstarch
• ¼ tsp baking powder
• 20 g cocoa powder
• 200 g icing sugar, for sprinkling
• 200 g chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Beat margarine with vanilla sugar, brown sugar, and white sugar for 3 minutes. Stir in milk. Sift flour, cornstarch, and baking powder and knead in. Halve the dough, knead one half with cocoa, and then chill for 30 minutes. Preheat oven to 200°C (400°F) or 180°C (convection oven). Roll out both doughs on a floured surface to about 5 mm. Cut out discs and bake on baking sheets lined with baking paper for 10 minutes. Let cool and sprinkle with sifted powdered sugar or dip one half in chocolate coating. Tip: Also delicious with jam. Simply spread one disc and place a second one on top.