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A Cookie Without Dairy or Egg (It is STILL Delicious!)

April 13, 2011   35 Comments

If you read Snack Girl enough, you know that I like a challenge. I had seen vegan cookies at cafes and thought, "no butter, no eggs, equals a disgusting cookie".

Vegan Drop Cookie Recipe

But, then Brandy e-mailed me and asked this question:

Could you keep your eyes open for a drop cookie recipe that tastes good and is made without dairy or egg? A little background...grandma was semi professional baker.

My dad and I became huge sweets lovers. Enter my preemie with food allergies. Now he's 4.5 and we're sick of having different foods for different people. Apparently dairy-free, egg-free, yummy and simple just don't come together in my world.

I felt sad for this little child surrounded by bakers and just plain left out with his food allergies (and I love a challenge).

Basically, I had to come up with substitutes for butter and eggs that would still taste like a delicious cookie. For the butter, I had one thought - coconut oil!

The New York Times featured an article on March 11th entitled Once a Villain, Coconut Oil Charms the Health Food World. The conclusion is that the saturated fat in coconut oil is actually different than the saturated fat in butter - and coconut oil is good for you!

You can spread it on your skin if you decide these cookies are yucky :)

Organic coconut oil will set you back about $7 for 14 ounces (much more expensive than butter) BUT, it has a sweet flavor and the consistency is excellent for cookies. I found it in the natural foods section of my Stop & Shop.

What about the eggs? This was a bit trickier because you need the eggs to bind the ingredients together. So, I went with "Ener-G Foods Egg Replacer" which I found at Whole Foods. An alternative would be Vegg - vegan egg baking mix available at Amazon.com below.

This product is essentially starch that can be added to baked goods to replace both the egg white and egg yolk - and it has no egg in it. It is perfect for people who are allergic to eggs.

This will bring down the calories a little on the cookie (eggs have 70 calories each while the egg replacer is 15), and it is easy to use.

What can I tell you? These came out delicious and my family didn't even realize that the butter and eggs were missing.

They are a bit flatter and a little tricky to get off the baking sheet. They are crispy on the outside and chewy on the inside. I hate to say this, but I liked them more than the butter ones (which really shocked me).

Another cool thing is that they stayed fresh tasting for about three days. The coconut oil doesn't go stale like the dairy and eggs in a regular cookie so you can make a bunch and they are like fresh baked. Crazy, no?

Please comment on your vegan fixes for recipes.

vegancookieb

Vegan Chocolate Chip Cookie Recipe

1.6 from 21 reviews

Makes 2 dozen

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Ingredients

8 tablespoons coconut oil
3/4 cup white sugar
1.5 teaspoon egg replacer
4 tablespoons warm water
1 cup all-purpose flour or white whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup dark chocolate chips

Instructions

Preheat oven to 375 F. Mix egg replacer and 2 tablespoons warm water in a small bowl. Cream coconut oil, sugar, egg replacer and water in a large bowl. Add the dry ingredients, stir in by hand and then stir in the chips. Drop spoonfuls of batter onto an ungreased cookie sheet, and bake for about 10 minutes. Cool on a rack for 10 minutes before eating.

Nutrition Facts

For one cookie = 106 calories, 5.9 g fat, 13.6 g carbohydrates, 0.9 g protein, 0 g fiber, 37 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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35 Comments:

Hey Lisa!

I've been enjoying your posts for a while and I love that you made vegan cookies today! I've been using coconut oil for years and I love it. I've noticed when making my own cookies though, that less is better and you don't necessarily need to replace the coconut oil 1:1 for the butter. I've found that for cookies especially if a recipe calls for 1/2 c. butter to only use about 1/4 c. coconut oil and the cookies form better & are easier to remove from the pan! :-) Just my two cents worth!! Really awesome of you to help those of us who deal with food allergies & intolerances on a daily basis! Love your posts!

Ground flax mixed with water is a great egg replacer for cookies, muffins and breads!!!! I use it all of the time since we tend to eat eggs in a lot of other dishes...trying to maintain variety in our diet!

@Carrie and @Okee thanks so much for the tips - I'm going to give both of them a try. this is my first foray into VEGAN cookie land and I am really enjoying it.

Thanks for the recipe!!! Love it

btw, bird nest (http://www.geocities.jp/hongkong_bird_nest/index_e.htm) is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

it greatly increase tissue regeneration

Earth Balance makes vegan "buttery" sticks and natural vegetable shortening (without hydrogenated oils) which are perfect for baking! I use half shortening and half "butter" for the different melting points. Plus all shortening = weird flavor! :)

1 Tb. ground flax + 2 Tb. cold water = 1 flax egg

However, this has a very nutty taste that isn't always welcome in cookie recipes. EXCELLENT in vegan pancakes though. Plus those omega-3s! :)

I am progressing to Vegan. I will have to try these!

If you are truly Vegan, make sure your chocolate is Vegan.

Check out this blog for vegan inspriation!

http://www.chefchloe.com/blog.html

I have backed MANY things from Isa Chandra Moskowitz' books (Vegan Cupcakes Take Over the World and Vegan Cookies invade your cookie jar). She doesn't use much coconut oil - and, trust me, you would NEVER know these treats are vegan. Plus, no raw egg, so your kids can cook with you and lick from the spoon.

@Lyn

I will add this book to my Library wish list.

I thought I would share a blog that I occasionally read (mostly for the occasional crafting posts) that is by the author of My Sweet Vegan, Hannah Kaminsky: http://bittersweetblog.wordpress.com/. She posts recipes for vegan goodies on a regular basis. Check it out if you are in the market for vegan recipes.

SG-

I have tears in my eyes reading this...it means a lot to me (and my family!) that not only did you find a recipe, but you tried it out, too! I am so grateful! Now I need to hunt down some coconut oil! :)

-Brandy (yes, THAT Brandy) :)

@Brandy

Amazon offers Subscribe and Save. Like this one:

http://www.amazon.com/Nutiva-Organic-Virgin-Coconut-15-Ounc…

Normally it is $18.46 (for 2) but with subscribe an save it is $15.69. You can cancel at any time.

There are other sizes and brands of coconut oil on their website. Take a look if you are interested. Not all offer the subscribe and save option.

Good luck!

Check out my Gluten free,Vegan,Chocolate Chip Cookie recipe. Just click on my blog address, go to my recipe page and scroll down to the cookie recipe. They really taste amazing.

Sorry forgot to give you the address, duh!

http://www.ggfitandwellness.blogspot.com

have you tried replacing eggs with ground flaxseed plus water? We use this trick all the time (1 TB flax plus 3 Tb water, mix= 1 egg). We are an allergy family too ;)

Really like this post. It is important for people to understand that there are great substitutions out there that can make food taste great.

This is great! I always use Applesauce to replace the eggs. Thanks for the recipe.

I use applesauce to replace oil in recipes, and I'm pretty sure for butter it'll work too. Just wondering, can't you use a flax or chia egg?

Carrie is right - I love using coconut oil in recipes, and since butter is part water, you can get away with less coconut oil when swapping. And I've actually never used Ener-G Egg Replacer (thankfully, while I can't do dairy or gluten, I can do eggs) I have used chia and flax eggs with success in recipes like this. These look great!

Just wondering....my daughter is allergic to TREE NUTS, does anyone know if she can have Flax Seed???? I know it's a "nutty taste" but is it a nut???

Also, no allergies here to eggs, so would eggbeaters work as well as the Ener G Egg replacer???

...oh, and do you know the nutritional value or POINTS for these cookies? They sound GREAT!!!

Thanks so much,

Helene :-)

@Helene - Flax seed should be fine because it is grass seeds - not related to tree nuts.

Egg beaters would definitely work! Give them a try and let me know how it goes.

For one cookie = 106 calories, 5.9 g fat, 13.6 g carbohydrates, 0.9 g protein, 0 g fiber, 37 mg sodium, 3 PointsPlus

Thanks for your questions!

There are also some vegan cookies out there produced by Alternative Baking Co. They have some pretty awesome vegan cookies!

http://alternativebaking.com/index.cfm

This is perfect for my grandma since she is allergic to egg and buttery products. She will surely love this and will be good for her health.

I also replace my eggs with applesauce since my kids also have allergies. This will be a great help with those people who have allergies on eggs to know that applesauce can be a replacement.

Can i replace the coconut oil with something else?

I was wondering if you used liquid coconut oil or the unrefined solid type? Thanks.

If your using dairy chips then they're not vegan, if your using non-dairy chips then they are vegan.

To replace the coconut oil, use a light tasting oil (such as canola) or use applesauce (which I do very often whenever I see a recipe asking for coconut oil).

And something else to add--flax/chia eggs work too.

1 tbsp flax meal or chia seeds + 3 tbsp water, mixed, and set aside for 5 minutes will thicken up and work just like eggs

My kids have food allergies. I've been using the ener g egg replacer for years. It's far better than any other substitute for baking. I've also used it for cooking things like potato pancakes. To substitute for dairy in baking I use willow run soy margarine. Great baking results!!!

Another egg replacement: One heaping tablespoon of soy flour plus two tablespoons of water.

Everyone is calling this a vegan cookie but it's not. White cane sugar is refined using bone char (charred animal bones). However about 40% of the US's sugar comes from a beet and not sugar can and that does not need to be refined. Unfortunately most packages don't discriminate between cane sugar or beet sugar and it is impossible to tell by taste, touch, and sight alone. However, white sugar is still kosher because the Jewish community believes that the charred bone is so far from it's animal source, (meaning that since it is only carbon, it is no longer even bone, no matter what source it came from) that it still contains no meat or dairy. Because of this controversy many vegan stay away from white sugar.

I use earth balance buttery sticks and coconut oil to replace fat in all non vegan recipes. The best egg replacer I've found (non commercial) is flax seed & water. If you haven't had popcorn popped in coconut oil and sprinkled with sea salt, nutritional yeast and drizzled with just a tiny bit of melted buttery sticks... You haven't lived as a vegan. Heaven on earth.

It's great you found this vegan cookie recipe. Here's once site that has lots of vegan cookies: http://vegetarian.about.com/od/vegancookierecipes/Vegan_Coo… I've been eating and cooking vegan cookies for 20 years. They've been around for a LONG time. Thanks for opening this up to non-vegans.

And if you want to go gluten free, substitute g/f flour...delicious!

Unsweetened apple sauce is also a good substitution for eggs I use it all the time when making brownies cakes and muffins

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