People, you are SO in luck this Meatless Monday! I’m going to share with you not one, but TWO, fantabulous dairy-free, egg-free cookie recipes! These are cookies filled with healthy, wholesome ingredients that you – and your kids! – will love.
Usually in my Meatless Monday posts I aim to provide you with main meal options to replace your standard fare. A week or so ago, however, one of our dear sisters, Ann, sent out a plea for a pancake recipe that used no dairy and no eggs for her son. I was happy to help her out, of course! We were chatting later about what he was missing out on and she requested some kid-pleasing, dairy- and egg-free cookie ideas. Ann, this post’s for you!
Baking for and with your kids is fun! And it’s totally doable without dairy and egg, whether by choice, as with my family, or by necessity, in the case of dairy and egg allergies. However, there is a bit of a learning curve involved. Different substitutes work better in different recipes. Generally speaking:
- To substitute milk, use a plant-based milk of your choice. We typically use rice milk, but occasionally reach for soy or almond milk too.
- To substitute butter, you can opt for a neutral-flavored oil (a fruity olive oil is NOT the best choice here!), applesauce, canned pumpkin, or shredded zucchini. I typically substitute half the amount of butter called for with oil, and half with one of the other, healthier options listed.
- To substitue eggs, try using 1 tablespoon ground flax meal whisked with 3 tablespoons water, 1/2 ripe banana, mashed, or 1/4 cup of silken tofu.
Before you try to replace the dairy or eggs in one of your favorite recipes, why don’t you try one (or both!) of the recipes listed below! First up, my recipe for Pumpkin Molasses Cookies. I could fool my own mama with these cookies, and they’re based off her own recipe!
- dry ingredients:
- 2 1/3 cups flour (I use whole wheat)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon all spice
- wet ingredients:
- 1 tablespoon flaxmeal + 3 tablespoons water (egg substitute)
- 1/4 cup applesauce
- 1/4 cup neutral-flavored oil
- 3/4 cup sugar
- 1/2 cup pumpkin purée
- 1/4 cup molasses
- Combine all dry ingredients and set aside.
- In a small bowl, whisk flaxmeal and water until gelatinous. This will subsitute for one egg in your recipe.
- Combine all wet ingredients, including the flax egg, in a large bowl.
- Add dry ingredients to wet ingredients. Mix until just combined.
- Refrigerate dough while preheating oven to 350 degrees. Your dough will be easier to work with if you do this, I promise!
- Drop by rounded tablespoon or cookie scoop onto cookie sheet.
- Bake 10-12 minutes. Let set on cookie sheet for 2 minutes after removing from oven before transferring to a cooling rack.
The second recipe I have for you is from vegan cookbook author Dreena Burton. My kids rave about these cookies. My husband raves about these cookies. The other kids at school – and the teachers – rave about these cookies! In French! I had just made these cookies when Ann asked for baked goods help, and I knew it was meant to be. Dreena graciously agreed to let me post her recipe, from her latest cookbook Let Them Eat Vegan!, here at Shrinking Jeans. Her original recipe is wheat free; I noted the changes I made.
Dreena Burton’s Troll Cookies
- 1/4 cup spelt flour (I used a scant 1/4 cup of whole wheat flour)
- 1 cup rolled oats
- 3 tablespoons unrefined sugar
- 1/8 teaspoon (rounded) sea salt
- 2 tablespoons vegan chocolate chips
- 3/4 teaspoon baking powder
- 1/4 cup natural peanut butter (use almond or cashew butter if you have to work around peanut allergies)
- 1 tablespoon coconut oil at room temperature (I used a neutral oil I had on hand)
- 2 tablespoons flax meal
- 1/4 cup mashed ripe banana
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Prepare your baking sheet.
- In a bowl, combine your dry ingredients, including the chocolate chips.
- In a second bowl, combine peanut butter and oil, stirring to mix well. Then add flax, mashed banana, maple syrup, and vanilla. Stir to combine.
- Add the wet mixture to the dry, stirring until just mixed.
- Drop by rounded tablespoon onto the baking sheet. Bake for 11 to 12 minutes, until cookies are set to the touch.
- Remove from the oven and let cool on the pan for a minute or two, then tranfer to a cooling rack. Cookings will firm more whilst cooling.
from Let Them Eat Vegan! by Dreena Burton
Have you ever tried dairy- and egg-free baking? Do you have any food allergies in your household you need to work around?
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