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Reply to "Egg-Free, Dairy-Free and Nut-Free Sugar Cookie Variation?"

Here is a recipe I use (it uses pumpkin instead of applesauce with great results).  I have used it a while so cannot recall where I found it.  It is a great substitute.


* 1/2 cup (120 g) room temperature coconut oil* (or vegan butter (i.e. Earth Balance), softened)
* 1/2 cup (100 g) organic cane sugar (ensure vegan friendliness)
* 1/4 cup (55 g) organic brown sugar (ensure vegan friendliness)
* 1/4 cup (68 g) pumpkin puree (acts as egg substitute; or sub with unsweetened applesauce with varied results)
* 1 tsp pure vanilla extract or other flavoring
* 1 3/4 cup (259 g) Gluten Free Flour blend (such as King Arthur)
* 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
* 1 1/2 tsp baking powder
* 1/4 tsp salt
* 1-2 tsp dairy-free milk (like unsweetened almond)