ANIMAL COOKIES

2 teaspoons arrowroot powder
2 1/4 cups flour
1/2 teaspoon salt
1/4 teasp baking powder
1 cup dairy free margarine
3/4 cup sugar
1 1/2 tablespoons oil
1 1/2 tablespoons water
1 teasp baking powder, blend with oil and water
1 teasp vanilla extract




Preheat oven to 375.

Blend arrowroot, flour, salt and baking powder. Set aside.

Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in
flour mixture. Fill cookie press and form cookies on ungreased cookie sheets.
Bake 10-12 minutes. Leave on cookie sheet for a few minutes, then transfer to
cooling racks. Store in airtight containers. Yields about 80 cookies.

Variations: Chocolate - add 2 oz. melted baking chocolate, and substitute 1/4
teaspoon baking soda for the 1/4 teaspoon baking powder. A little more flour
may be added if the cookies are too "wet".

Caramel - substitute 1/2 cup brown sugar for 1/2 cup sugar. Substitute the 1/4
teaspoon baking powder with baking soda.

Orange - add 1/4 cup flour, 1 tablespoon orange juice and 1 teaspoon orange
peel, grated.

DOUBLE CHOCOLATE CHIP COOKIES

1 cup dairy free margarine
3/4 cup sugar
3/4 cup brown sugar, firmly packed
3 tablespoons oil
3 tablespoons water
2 teas baking powder, mix with oil and water
1 teas vanilla extract
2 1/4 cups flour
2 teas arrowroot powder
1/3 cup unsweetened cocoa powder
1 teas baking soda
1/4 teas salt
1 cup dairy free chocolate chips




Preheat oven to 375. Beat margarine at medium speed until fluffy; gradually
add sugars, beating well. Add oil/water/baking powder to sugar mixture. Add
vanilla, beat until smooth. Combine flour, arrowroot, cocoa, baking soda and
salt. Gradually blend with creamed mixture. Stir in chocolate chips. Drop by
teaspoonful onto ungreased cookie sheets. Bake at 375 for 9-11 minutes. Cool
slightly; transfer to wire racks to cool completely. Store in airtight
containers. Yields about 70 cookies.