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These arent vegan,are they?These are so goodtheres no way theyre vegan!
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And I totally get it.
Vegan has become synonymous withhealthy(diet culture, will you ever die?)
and in the dessert world, healthy is often code for…not good.
So when I say, Would you like to try one of my vegan snickerdoodles?
In fairness, Ive had somebadvegan cookies.
In my experience, oftentimes vegan cookies arent bad because theyre vegan.
Your motivation is your business, and mine is helping you make some damn good dessert.
Choose a butter substitute with enough fat.
I look for butter alternatives that have a low water content.
The more fat the better!
Bellamys favorite?Earth Balance Vegan Buttery Sticks.
They have a classic buttery flavor and help create nice and crisp cookie edges, she says.
(I also highly recommend it for ultraflaky plant-based pie crusts!)
Use coconut cream or milk in place of heavy cream or condensed milk.
Again, this is all about the fat.
are mostly water, so they cant create the same rich results.
Butcoconut creamorfull-fat coconut milkcan!
Fat adds flavor and texture no matter where its coming fromplants or animals, as Bellamy puts it.
Dont count soy milk out, though.
Its high protein content allows for great structure (so your cookie doesnt fall apart!)
and a chewy texture.
It also has a neutral taste that doesnt overpower baked goods.
When it comes to flax eggs, use a tiny bit less water.
Another golden (sorry) rule from me: Usegolden flaxmealif you might.
And speaking of gelling, warm water vs. cold water helps in that department too.
If youre crunched for time, make a vegan batch thats already been tested.
However, like with any recipe, making too many alterations might leave you frustrated.
That way, no animalsorinanimate objects will be harmed in the making of your special treats.
