Ingredients

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• 3/4 cup vegan butter (like Earth Balance)
• 1/2 cup cane sugar
• 1 tablespoon non-dairy yogurt
• 2 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour

Instructions

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10min 14-16min

1. Preheat oven to 300 degrees
2. Cream the margarine and sugar, using an electric mixer.
3. Add in the yogurt and vanilla and beat well.
4. Add the flour, mix until completely combined and the dough has formed into a ball.
5. Shape the dough into 1 inch balls and place 1 inch apart on a parchment lined cookie sheet.
6. Flatten the balls slightly, using a fork, spoon, or bottom of a glass.
7. Bake 14-16 minutes, until the bottoms of the cookies are lightly browned. Cool on a wire rack. Store completely cooled cookies in an airtight container for up to a week or in the freezer for up to 3 months.
8. Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)