Egg-Free Sugar Cookie Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup granulated sugar

• 2 tablespoons milk (or non-dairy milk like almond or oat)

• 1½ teaspoons vanilla extract

• 2¾ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

Instructions:

1. Cream Butter & Sugar:
   In a large bowl, beat the softened butter and sugar together until light and fluffy (2-3 minutes with a mixer).

2. Add Wet Ingredients:
   Mix in the milk and vanilla extract until fully combined.

3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until a dough forms. If the dough feels too dry, add 1-2 tsp more milk; if too sticky, add 1-2 tbsp flour.

4. Chill the Dough:
   Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 1-2 hours (or freeze for 30 minutes for quicker chilling).

5. Preheat & Roll:
   Preheat the oven to 350°F (175°C). Roll the dough to ¼-inch thickness on a floured surface. Cut into shapes with cookie cutters.

6. Bake:
   Place cookies on a parchment-lined baking sheet. Bake for 8-10 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

7. Decorate (Optional):
   Once cooled, decorate with royal icing, sprinkles, or colored sugar.

Tips:

• For crispier cookies, bake closer to 10 minutes. For softer, aim for 8-9 minutes.

• Dough can be made ahead and stored in the fridge for up to 3 days or frozen for 1 month.

Enjoy your tender, buttery, and perfectly sweet egg-free sugar cookies! 🍪

Fudgy Vegan Eggless Brownies

These rich and fudgy vegan brownies are completely egg-free, dairy-free, and incredibly delicious! They have a chewy texture with a deep chocolate flavor, perfect for any chocolate lover.

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour (or whole wheat for a healthier option)

• ½ cup unsweetened cocoa powder

• ½ teaspoon baking powder

• ¼ teaspoon salt

Wet Ingredients:

• ½ cup coconut sugar or brown sugar

• ⅓ cup melted coconut oil or vegetable oil

• ½ cup plant-based milk (almond, soy, or oat)

• 1 teaspoon vanilla extract

Egg Substitute (Choose One):

• 1 tablespoon flaxseed meal + 3 tablespoons water (let sit for 10 minutes) or

• ¼ cup unsweetened applesauce or

• ½ ripe banana, mashed (for a slight banana flavor

Add-ins (Optional):

• ½ cup dairy-free chocolate chips

• ¼ cup chopped nuts (walnuts or pecans

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

2. Prepare the egg substitute by mixing flaxseed with water (if using). Let sit for 10 minutes.

3. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.

4. Mix wet ingredients: In another bowl, whisk together sugar, melted coconut oil, plant-based milk, vanilla, and the flax egg (or applesauce/banana).

5. Combine wet and dry ingredients: Stir gently until just mixed. Do not overmix! Fold in chocolate chips and nuts if using.

6. Bake for 20-25 minutes, until the edges are set but the center is slightly soft (it will firm up as it cools).

7. Cool completely before slicing into squares. This helps them set and stay fudgy.

Storage Tips:

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Keeps fresh for up to a week.

• Freeze: Store in a freezer-safe container for up to 3 months.

Enjoy these chewy, fudgy, and totally egg-free vegan brownies!

Pyrex Essentials (3-Pack) Glass Measuring Cups Set, (1, 2 & 4 Cup) Measuring Cups For Prepping, Baking and Cooking, Preheated Oven, Dishwasher, Freezer, and Microwave Safe.

Chewy Flaxseed Chocolate Chip Cookies

Ingredients:

• 1 tbsp ground flaxseed + 3 tbsp water (flax "egg")

• ½ cup vegan butter (or coconut oil), softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• 1 ¼ cups all-purpose flour (or gluten-free 1:1 blend)

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup vegan chocolate chips

Instructions:

1. Make the flax egg: Mix flaxseed and water; set aside for 5 minutes to thicken.

2. Cream butter & sugars: In a bowl, beat vegan butter, sugars, and vanilla until fluffy. Add flax egg.

3. Mix dry ingredients: Whisk flour, baking soda, and salt. Gradually add to wet mix. Fold in chocolate chips.

4. Chill dough: Refrigerate for 30 minutes (prevents spreading).

5. Bake: Preheat oven to 350°F (175°C). Scoop dough into balls, place on parchment-lined tray. Bake 10–12 minutes. Let cool before devouring!

Vegan, gluten-free option, and irresistibly soft!