1 Preheat oven to 325°F.
2 Cream margarine and sugar together in a bowl.
3 Fold the low protein baking mix and corn starch into the margarine sugar mixture until well combined.
4 In a separate bowl stir together water, egg replacer, and vanilla.
5 Combine the low protein baking mixture with the wet ingredients to form a dough. Knead the dough with your hands until all ingredients are evenly mixed in and dough is stiff.
6 Cover a baking tray with parchment paper.
7 Roll out dough with a rolling pin between two sheets of parchment paper until a thickness of 1/4 inch is achieved.
8 Cut out ten cookies using a 3-inch cookie cutter and place on baking tray.
9 Bake for 20 minutes or until cookies are golden brown. Allow five of the cookies to cool on the baking tray. Transfer the other five cookies to a cooling rack.
10 Heat marshmallows outside over an open flame until they begin to brown and soften.
11 Place a melted marshmallow on top of each of the five cookies on the baking tray. Top each with Vitabite pieces.
12 Place one of the cookies from the cooling rack on each to make a cookie sandwich; press together gently.
13 Allow to cool slightly before eating
NUTRITION INFO PER SERVING (1 cookie sandwich):
Calories 570 | Protein 0.2 g | Phenylalanine 6 mg
- 3/4 cup margarine, softened (room temperature)
- 1/4 cup sugar
- 1 1/2 cups low protein all-purpose baking mix
- 1/3 cup corn starch
- 3 Tbsp cold water
- 1 tsp low protein egg replacer
- 1/2 tsp vanilla extract
- 5 vegan marshmallows
- 3 Vitabite™ bars, chopped
