Posts Tagged ‘eggless’


My son asked if we could make scones this week, and I realized we haven’t made any in the past several months. Have you noticed that at times, you completely forget to make something you really like and/or something your family loves? Do you find that sometimes, a favorite dish just falls from memory for no particular reason?

Luckily, I had an orange, some dark chocolate and all my regular gluten-free flours on hand, so we make these super flavorful and delicious scones. These are very similar to my orange current scones, but the dark chocolate chunks make them more of a treat for my kids.



1/3 cup coconut oil, melted and cooled

1/3 cup almond (or other) nut milk

1 tsp pure vanilla extract

1/2 tsp almond extract

Finely grated zest of one orange

6 Tbsp of fresh-squeezed orange juice

1-1/4 cup almond flour

1-1/4 cup all-purpose gluten-free flour (I like this brand)

1/3-1/2 cup evaporated cane juice

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1/4 cup vegan chocolate chips or 1/3 cup of a dairy-free dark chocolate bar cut into small chunks



Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Whisk all the dry ingredients, except for the chocolate, together in a medium bowl. Set aside.

Whisk the wet ingredients until well blended. Pour the wet mixture into the dry using a rubber spatula to scrape down the sides. Fold the wet and dry mixtures until just blended. Fold in the chocolate chips or chunks. Using the spatula, scoop out the dough onto a lightly floured cutting board or directly onto the parchment paper-lined baking sheet.

Gently pat the dough into a disc shape, approximately 1-inch thick (flouring your hands if necessary to prevent the dough from sticking). Using a chef’s knife, cut the disc into 6-8 pieces (3-4 cuts). Carefully separate the pieces roughly 1-2 inches apart.

Bake for 15-20 minutes or until a light golden brown color develops on the tops and edges. Remove and allow to cool 5-10 minutes before serving. Leftovers can be stores in an airtight container for 2-3 days, once the scones are completely cooled.

You can add a little honey or raspberry jam to these, but they’re so flavorful and yummy on their own, they don’t need anything extra.




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“Blondies”–along with really good shortbread and perfectly-cooked snickerdoodles, continue to top my list of favorite cookies. I’ve always loved “blondies” more than “brownies.” I can’t say what it is except that I like my chocolate in small doses and brownies just seem like too much of a good thing. I also like how blondies offer a subtle butterscotchy-maple flavor–something that hints of a more decadent dessert, such as sticky toffee pudding.

I’ve been tinkering around with this recipe for a few weeks, and I finally like where it is. First, these cookies can be made in about 30 minutes with less than 10 minutes of actual work time involved! Second, the top is a little crunchy while the inside is fairly gooey/chewy. They’re not super low sugar like many of my desserts, but they have substantially less sugar than many of their counterparts.

These blondies are also loaded with protein, and they’re gluten-, egg- and dairy-free to boot.


1/2 cup + 2 tbsp almond butter or other nut butter (I like to use half almond, half cashew)

1/4 cup non dairy milk, such as almond or coconut

2 tbsp maple syrup

1/2 cup coconut sugar or other unrefined sugar

1 tbsp vanilla extract

1 cup gluten-free flour (I use 1/2 cup all-purpose plus some arrowroot and cassava flours)

Scant 1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup raw pecans, finely chopped

1/3 cup vegan chocolate chips (I like this brand)

1 tsp coconut oil



Preheat the oven to 350 degrees F. Grease an 8×8-inch baking pan and line the bottom with parchment paper.

In a bowl, mix the almond butter, non dairy milk, coconut sugar, maple syrup and vanilla until well combined and smooth.

In a small mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Stir the dry ingredients into the wet and mix until just combined.

Fold in the chopped pecans. Drop the very thick stiff batter into the pan. Using a spatula, press the batter down to even it out in the pan.

Bake for 20 to 25 minutes, or until the top is be set. While the blondies are baking, melt the chocolate chips and coconut oil in a small saucepan over very low heat. When the blondies are out of the oven, drizzle the melted chocolate mixture over the pan. Let the blondies cool for 15 minutes before slicing. Makes 9 cookies approximately 2 inches by 2 inches.



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EF cookies bakedEF cookies stored


I’m still sticking to the egg-free diet in solidarity with my daughter. It’s been two months, and I admit, it’s been easier than expected. I think the thing I miss most and have to hassle with most often is aioli. I rarely eat sandwiches, but when I do, some sort of aioli, is usually part of it–think pesto, cilantro or roasted red pepper aioli. I also eat French fries infrequently, but when I do, they’re usually sweet potato fries, and I only want to dip them in wasabi aioli.

I also miss all the baked goods I made regularly. I’ve learned it’s tough to give up eggs and be gluten-free or grain-free. All those grain-free treats I made using almond flour instead of regular wheat flour require eggs, and egg replacers only work some of the time.

But my determination to offer my daughter familiar things, has led me to try numerous egg-free recipes, some of which have been disastrous while others have been huge hits. For example, the egg-free pancakes I posted last now stand as her favorite pancakes, and it appears that the previous oatmeal and egg version she loved is all but forgotten. The egg-free waffles I’ve been experimenting with still aren’t ready to share, but I’m starting to wonder if part of the problem is my actual waffle iron, which has to be close to 20 years old.

These cookies definitely make the grade. They boast great flavor, texture and just the right amount of sweetness, and the inside of the cookies stay chewy while the outer edges get crispy–just how we like our cookies to be! I make mine with butter, but you could easily substitute coconut oil for the butter and make completely vegan cookies.

(Adapted from Madhuram’s Eggless Cooking.)

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1  cup all-purpose flour

1 cup whole-grain spelt flour

1/4 cup flaxmeal

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks) butter, softened

1/2 cup (scant) granulated sugar

1/2 cup (scant) brown sugar

2 tsp pure vanilla extract

4- 1/2 teaspoons Ener-G (egg substitute)

6 Tbsp water

1/2 cup semi-sweet chocolate chips*

1/2 cup walnuts, finely chopped (optional)

*I like to use the Enjoy Life Vegan Chocolate Chips


Preheat oven to 375F/190C. Line two cookie sheets with parchment paper to fit.

In a large bowl, cream together the butter, sugars and vanilla using an electric mixer.

Put the egg replacer in a small bowl and whisk in the water gradually until thoroughly blended. Add this mixture to the butter mixture and blend until thoroughly combined.

In another bowl, whisk together the flour, baking soda, cinnamon and salt.


Fold the flour mixture into the wet mixture and stir until just blended. Fold in the chocolate chips and nuts, if using.


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Using a tablespoon, drop the dough onto the baking sheet. (The dough can be quite sticky, so I usually use two spoons for this.)


EF cookies drop


Bake 10 -12 minutes, or until the edges are golden brown.

Let cool for at least 5 minutes, then enjoy warm or at room temperature. You can store the cookies for several days in an airtight container.

Yields approximately 24 3-inch diameter cookies.





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