Brown Sugar Cookies Dairy-Free Egg-Free
Brown sugar cookies are simply delicious.
They use basic pantry ingredients yet easily impress guests.
Nobody will know these are allergy-friendly. See recipe below!
The year 2020 taught me many things.
And that includes how to cook and bake with basic pantry ingredients, without going to the store for weeks.
Can anyone relate? I know you can.
Even though we first made these brown sugar cookies as a kitchen experiment a decade ago for guests who ended up loving them...
a worldwide pandemic seemed like the perfect time to bring them to the forefront again.
I can't wait to share this brown sugar cookie recipe with you, dairy and egg free possible.
You'll love how easy it is! And your kids will gobble them up.
No precious dairy-free chocolate chips necessary.
Last Christmas, I made my first batch of molasses cookies...also delicious.
And these brown sugar cookies remind me a lot of those.
The taste and the recipes are both very similar.
It's just that molasses is a little more sophisticated than brown sugar.
Not everyone has worked with molasses.
But everyone knows brown sugar, and it's probably in your pantry as we speak.
In fact, all these ingredients for brown sugar cookies are probably in your kitchen.
So let's get to it and make delicious cookies!
PIN IT FOR LATER
To make these dairy-free, I use dairy-free butter.
To make them egg-free, I use flax egg replacer.
The egg replacer works well because this recipe only calls for one egg.
BROWN SUGAR COOKIES DAIRY EGG FREE
Makes approximately 2 dozen cookies.
INGREDIENTS
¾ cup dairy-free butter, chilled
1 and ¾ cup light brown sugar, packed
½ teaspoon salt
1 flax egg or regular egg
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
2 cups all purpose flour
DIRECTIONS
Preheat oven to 350 degrees.
Prepare your flax egg by mixing 1 tablespoon of ground flax and 3 tablespoons of warm water in a small cup.
Note, you'll be saving back ¼ cup brown sugar for rolling the dough right before baking.
Cream ¾ cup dairy-free butter, 1 and ½ cup packed brown sugar, and ½ tsp. salt together in a mixer on low speed.
Add 1 flax egg (or egg) and 1 teaspoon vanilla extract into mixture slowly until combined.
Add 1 teaspoon baking powder and ½ teaspoon baking soda into mixture slowly until combined.
Add 2 cups all purpose flour into mixture slowly until combined.
Scoop golf balls size balls of dough and place on a large clean surface like a cutting board. I use a cookie scoop.
Put the remaining ¼ cup brown sugar into the empty mixing bowl.
Roll each cookie dough ball into the brown sugar, covering each ball completely.
Place dough balls on cookie sheet, evenly spaced about 2 inches apart.
Using a spatula, press each cookie dough ball down to about 1 inch thick.
Bake 9-12 minutes, until the cookies are cracked and the edges are golden brown.
Remove cookies from oven and let cool on pan for 5 minutes. Hot egg-free cookies are fragile.
Carefully transfer warm cookies to a wire rack to cool.
Let baking sheet cool before baking another batch of cookies. I place it in the freezer for a couple minutes.
Hope you enjoy these basic brown sugar cookies as much as we do!
Inspired by this recipe.
