1 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 cup cocoa powder
1/2 cup non-hydrogenated, non-dairy margarine (such as Earth Balance), room temperature
3/4 cup granulated sugar
1 1/2 tsp Ener-G Egg Replacer (equivalent of 1 egg)
2 TBSP water
1 tsp vanilla extract
Line 2 baking sheets with parchment paper. Combine flour, baking powder and cocoa in a bowl and set aside. In another bowl use an electric mixer and beat the margarine and sugar until light and fluffy. Add the egg replacer, water, and vanilla extract and beat until you have a smooth dough. Using your hands mold the dough into a ball (if the dough is too dry, you may need to add a little more water). Cut the ball in half and wrap each half in plastic wrap. Refrigerate for about 1 hour, or until firm enough to roll. Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface to a thickness of approximately 1/4 inch. Cut out the cookies using cookie cutters (I used a ghost and gingerbread man shape) and then bake for 12-15 minutes. Let cool on a wire rack.
1 1/2 tsp Ener-G Egg Replacer
2 TBSP water
1 tsp lemon juice
1 1/2 cups confectioners sugar
With an electric mixer, mix the egg replacer and water together until frothy. Add the lemon juice and beat for another 2 minutes. Add the sifted confectioners sugar and beat on low speed until combined and smooth.
Using the icing, decorate the cookies as ghosts and skeletons and use vegan chocolate chips for the eyes and mouth.
The idea for the skeleton cookies came from this vegan blog site.