The main ingredients that need to be swapped when baking vegan is eggs, butter, and milk. Let's first start by explaining the purpose of eggs in baking. Eggs bind the ingredients so that the baked item does not fall apart. It also provides leavening and structure.
The great thing is, there are replacements! This is perfect if you have sensitivity towards eggs, are vegan, or just want to try something different.
My favorite Egg swaps:
- 1 tbsp ground flax seed + 3 tbsp water = 1 egg
- 1 tbsp chia seed + 3 tbsp water = 1 egg
- 1/2 mashed ripe banana = 1 egg
- 1/4 cup pumpkin puree = 1 egg
- 1/4 cup applesauce = 1 egg
- 3 tbsp nut butter = 1 egg
- 1/4 cup vegan yogurt = 1 egg
- 1/4 cup carbonated water = 1 egg
In our baking mixes, we use nut butter, and flax (for Oat Ginger) as the "egg". If you'd like to customize the mix, you can always add an egg or egg replacement!
Vegan Baking Tips:
- CREAMY & DREAMY - Choose drippy, creamy, liquid-y nut or seed butter which will make the best dough consistency.
- PALM IT - The fact is vegan cookies don't always rise and form like non-vegan cookies, so once you've scooped the cookie dough onto your baking sheet, craft them into a round circle then press the cookies down with a spoon, your fingers, or your palm to bake a more perfectly shaped cookie.
- BAKE IT - Note that baking times may vary based on your oven (and even elevation!), try for 10-11 minutes first, then add minutes if necessary
- MINT CHOCOLATE MIX - Just a heads up that the dough will be thin, like a mix between cookie dough and brownie batter, but that's perfect! They'll come out soft & gooey.
OAT GINGER RAISIN MIX - Don't be worried if the dough seems drier than the other mixes! These oat goodies will still be soft with a slight crispness around the edges.