3/8 tub Earth Balance, room temperature
Equivalent of one large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
2 teaspoons root beer concentrate (McCormick's)
In a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine and egg replacer for several minutes until well blended and fluffy. Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper. Roll dough into balls (about an inch and some...or adapt cooking time for larger cookies). Place dough balls a couple of inches apart, onto the prepared sheets. Press down slightly to flatten a bit. Bake for 8-10 minutes. Transfer to a wire rack to cool completely.
When cookies are cool, make sandwiches by spreading some non-dairy vanilla ice cream on the bottom of one cookie and topping with another cookie. Enjoy!
(Cookies adapted from "The Red Hat Society Cookbook," minus the icing.)