Ever wondered if you can make cookies without eggs? This egg-free cookies recipe is your ideal response. Whether you forgot to get eggs at the store, or just trying out a plant-based dietary lifestyle. Our plant-based butterscotch cookies recipe is a sure bet. In fact, dairy and egg-free cookies make sweet and memorable homemade food gifts. Simply one won’t be enough.
If you enjoy sweet and salty treats, you’re home 🙂
What does Butterscotch Taste like?
There’s so much explanation about the name. Suffice it to say, butterscotch acquires its taste from the mixture of brown sugar, molasses, salt, and butter. This egg-free cookies recipe contains brown sugar, vanilla extract, and salt to offset the sugariness. A blend of these ingredients gives the cookie dough a taste of butterscotch. Remember to watch the video tutorial for more. To make these homemade food gifts, you can try out these healthy homemade butterscotch chips and it just might stop you from going the other way and get yours from the store.
Eggs and Dairy Substitutes
In baking, the importance of eggs is that they provide moisture and protein to the cookie dough. The liquid in eggs acts as a binder to give the cookie structure. Their protein makes a cookie crispy. To make these soft, chewy, delicious dairy and egg-free cookies, we used flaxseed in place of eggs. Flaxseeds binder has a consistency akin to that of fresh egg without the yolk. Although they differ in their nutrient content, flaxseed will produce the same results. This easy flaxseed recipe will also provide a great experience.
On the other hand, our plant-based butterscotch cookies recipe substituted dairy milk for almond milk. In case you’re allergic to milk, this is a healthier and easy-to-find substitute. You can either purchase it in the store or make it at home. For homemade almond milk, you only need a blender, almonds, and some water. First, peel the skin after soaking them in water overnight. Next, put a cup of almonds and 4 cups of water then blend until smooth. Use a nut milk bag to strain the mixture. Quite easy, right? Well, you might have to find out by making this simple egg-free cookies recipe yourself.
3 Reasons Why Baking Intimidated Thumpy Rose
Yes ooo, I could not think about baking without breaking out in sweats. Baking was scary for three (3) reasons and before I tell you those reasons I’ll tell you why I got over my fear of baking. Are you ready? I love sweets! Dairy and egg-free cookies are mouthwatering, to say the least. Do you know how vexing and frustrating it is to love something and not be able to eat it? I was also afraid of trying out my now favorite egg-free cookies recipe because it involves a subject that I am not quite strong in. Okay, I’ll end the suspense and share three reasons why baking intimidated me.
1. Baking requires measurements
You will notice in my cooking recipe videos that I measure spices in my hand. This is the African way and my mothers did a good job of teaching me how to use intuition about how much spice is needed to prepare a meal. My other mother taught me to add spices like salt gradually and it can be corrected later if need be. Baking does not allow such correction oooo! If there is little or no salt the chemical reaction needed from the salt can make or break the recipe.
2. Science wahala is not my strongest suite
Most people stress that baking is a science and the more they said that, I became less attracted to baking. After all, I am honest with my school grades from science class; it was C or D, and for me, that is good enough. On the contrary, I wasn’t satisfied with this reason to keep me away from baking, because I felt if I can pass a Science class with a grade C or D, surely I can pass baking with similar grades.
3. Refusing to use measurement tools
Using measurements to cook was and still is to some extent a tall task for me. I was taught to use my intuition when cooking. Over the years, I’ve finetuned my intuition about what is needed and what isn’t needed in a meal. Also, relying on devices (measurement cups, spoons, etc) seems to stifle my creativity. Cooking dinner recipes is where I enjoy my creativity and any stress from the day is gone when I start cooking. Therefore, the thought of not enjoying such freedom in baking made me dislike baking even more.
Why I overcame my fear of baking?
I love food and I am a picky eater with laser focus taste buds. Yep, when you cook something and there is a spice like nutmeg added, I will detect the nutmeg in that food and tell the cook. I notice that most people eat sweets because sugar is the highlight. Chey! I could not understand this part. If I wanted to eat sugar, I will just eat it directly from the sugar box. With pastries and sweets, I prefer flavors. Dissatisfied with tasteless sugar-filled desserts, I decided to begin practicing baking and open myself up to reviews. I baked different flavors of dairy and egg-free cookies and mailed them as homemade food gifts to three special ladies. They reviewed it as some cookies were soft, some were crunchy and overall it wasn’t overly sweet. I asked if the flavors were balanced and they said yes. Few commented they would’ve preferred it to be sweeter (more sugar lol!). Dear world, I got over my fear of baking by jumping in and experimenting in the kitchen. I cannot be alone, what is or was your cooking phobia?
All in all, it can sometimes be hard to spot a dairy-free and egg-free variety of your cherished treats. This plant-based butterscotch cookies recipe will make a simple but enjoyable and healthy snack. Again, homemade food gifts are not only cheap. They are also exhilarating labors of love. Besides, who doesn’t appreciate unique and thoughtful gifts? Try out this simple egg-free cookies recipe and let us know how your labor pays off…
- 1.5 cup whole wheat flour
- 2 TBSP Flaxseed egg (search humble vege for video tutorial)
- 3/4 cup brown sugar
- Half cup cane sugar
- 1/4cup almond milk (any plant milk is okay)
- 1 tsp vanilla extract
- half tsp baking soda
- 1/3cup avocado oil
- 1 teaspoon salt
- Dried Cranberries
- In a clean mixing bowl, combine 3/4 cup of brown sugar, 1/2 a cup of cane sugar, 1/3 a cup of avocado oil, and 2 tablespoons of flaxseed egg. Ensure the mixture is creamy and well combined. Note, you can sub out the white sugar for honey or agave or maple syrup.
- Add a teaspoon of salt and mix it in.
- Add 1/4 cup of plant milk and stir to combine.
- Add 1 teaspoon of vanilla extract and 1/2 a teaspoon of baking soda. Mix them in. This step completes the wet ingredients. Set the wet ingredients mixture aside.
- To begin, add 1.5 cups of whole wheat flour to the wet ingredients mixture. Use a plastic spatula to mix this egg-free cookies recipe dough.
- When thoroughly mixed, add a cup of butterscotch, some pecans, and some dried cranberries. Mix them into the dough.
- Cover the butterscotch batter with a towel or plastic wrap or reusable wrap and refrigerate for 30 minutes or overnight.
- When ready to bake, pre-heat the oven at 350 degrees Fahrenheit.
- Use a spoon or ice cream scoop to drop your dairy and egg-free cookies dough onto an ungreased cookie sheet. Use your hands to roll the dough pieces into balls. Shaping the cookie dough into balls is not necessary, just do it as you like.
- Bake for 10-12 minutes or less. The more you bake it the more crunchy it becomes and less bake time means soft- chewy cookies.
- Once they're done, let them cool for a few minutes then transfer them to a wire rack to cool completely.
- Pack them in a gift box as homemade food gifts or place them in a cookie tray ready to be devoured. Enjoy 🙂
Feel free to add whatever nuts or chips you like to acquire your desirable taste.