These days, it’s easier than ever to find vegan, gluten-free cookie recipes and mixes. You can also transform some of your family-favorite desserts into plant-based treats. Most well-stocked grocery stores have plant-based milk choices, like soy, almond, rice and even flax milk. Replacing butter with a vegan alternative, like Earth Balance or Miyoko’s, is a one-to-one switch.
There are many ways to swap out eggs in your holiday baking. The best method depends on your recipe. Here are a few options:
- Use a commercial egg replacer, like Follow Your Heart’s VeganEgg or Ener-G Egg Replacer. They’re available in many grocery stores and online.
- Make your own egg replacement. To replace 1 egg, combine 1 tablespoon flax meal or ground chia seed with 3 tablespoons hot water; let sit 5 minutes to thicken. Double or triple this recipe to replace additional eggs. Or combine ¼ cup unsweetened applesauce with ¼ teaspoon baking powder for each egg replaced.
- Use aquafaba, the liquid from a can of chickpeas. Three tablespoons of aquafaba is the equivalent of 1 egg. Whisk aquafaba well before using.
Contributor Kim Lutz is a recipe developer and author of several popular cookbooks, including Welcoming Kitchen (Sterling), Super Seeds (Sterling) and Ancient Grains (Sterling).