Vegan No Butter Cookie Recipe
When you say you have a vegan butter cookie recipe, that sounds contradictory. Because how can you make a cookie and call it a butter cookie and have it still be vegan?
Well, by substituting all dairy and animal products with vegan ingredients, you get the taste and flavor of a butter cookie without any butter being in there. This has become our go-to cookie to make at the holidays to give to our vegan neighbors. And, frankly, they’re so delicious that we’ll often make extra for us to eat.
Making a Basic Butter Cookie Recipe Vegan
In its original form, this butter cookie recipe definitely is not vegan. However, I wanted to make a batch for friends who are vegan. So I played around with the ingredients and found a way to make vegan butter cookies.
Clearly, there is no butter in the recipe. Nor is there egg.
I found ingredient substitutes that produced a dairy and animal product-free cookie that was just as delicious as the original recipe. The biggest difference with mouthfeel was these vegan cookies were more crunchy than chewy. Nonetheless, they were delicious.
Have Fun with the Shapes
If you are baking with or for kids, using cookie cutters in their favorite shapes can be a lot of fun. If you are just trying to impress with something that looks a little special, pick up an embossed roller and have some fun.
They are easy to use after a little practice. Pro tip: always work with very cold cookie dough. Plus, the results will wow your dinner guests.
You can also frost your cookies or use sprinkles to make things festive. Truthfully, with a really good butter cookie recipe like ours, you won’t need to dress them up with any decorations. The flavor will speak for itself.
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Vegan No Butter Cookie Recipe
Ingredients
- 2½ cups all-purpose flour
- 1 cup Country Crock Plant Butter
- 1 cups granulated sugar
- ½ tsp kosher salt
- 1 tablespoon Bob's Red Mill Egg Substitute for the Egg
- 2 tablespoons water
- 1½ teaspoon vanilla extract
- 1 tablespoon coconut milk
- 1 teaspoon orange, almond or strawberry extract Optional, for additional flavor. If you add this, reduce the vanilla extract to one tsp.
Instructions
- In a mixer with the paddle attachment or in a large bowl with a wooden spoon or spatula, mix all of the dry ingredients.
- Mix Bob's Red Mill Egg Substitute for the Egg with two tablespoons water.
- Beat the egg substitute with the coconut milk.
- Mix in the Country Crock Plant Butter, egg substitute mixture and vanilla. If you are using one, add the orange or other flavor extract at this time as well. Don't forget to reduce the amount of vanilla extract.
- Mix thoroughly until you have a smooth dough that is roughly the consistency of Playdough.
- Roll into a 1.5-inch diameter cylinder and chill in the refrigerator for about an hour. This makes the dough easier to work with.
- Once the dough is chilled remove from the refrigerator and preheat the over to 375℉.You have a few choices when preparing the cookies. You can simply slice the cylinder into 1/4 inch thick disks. Or with a rolling pin, you can flatten the dough to a 1/4 in thick slab and shape with cookie cutters. Recently, I have begun experimenting with embossed rollers to create fancy designs. If you use embossed rollers, flatten the dough with your regular rolling pin first and then go over once with the embossed roller to create the design. I like to roll my dough out on parchment paper to contain any mess.
- Line two large cookie sheets with parchment paper and place the cookies at least ¼ a part. Bake until the edges are golden brown 8-12 minutes.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
