To start, melt the butter and coconut oil either in the microwave or on the stove top. Once melted, let cool to room temperature.
Next, add the brown sugar (or stevia, if using), honey and molasses. Mix with a wooden spoon to combine. Whisk in the flax egg and then add the non-diary milk, followed by the vanilla and almond extract. Mix everything to evenly combine.
*Note: Here is a link to more information about the Non-Dairy Spread.
**Note: Stevia is a sugar substitute derived from the leaves of the stevia plant. Here is a link for more information about Stevia.
***Note: To make flax eggs, which has a similar consistency of egg whites, finely grind 1/4 cup of whole flax seeds in a food processor. With the motor running, slowly add approximately 3/4 cup plus 2 tbsp of water. Once all of the water has been added, run the food processor for about 5 minutes. The mixture will thicken and resemble egg whites. Flax eggs will keep for about 5 days in the refrigerator. If you have a small food processor, you can make a smaller amount.
For non-vegan cookies, you can use one egg instead of the flax eggs.
- 1/4 cup (60 g) non-dairy spread butter (or use more coconut oil)
- 1/4 cup (60 g) coconut oil)
- 1/2 cup brown sugar (can substitute with 1/2 tsp stevia**)
- 1/4 cup honey or agave nectar
- 1/4 cup molasses
- 1/4 cup flax egg***
- 1/3 cup soy or almond milk (plain or vanilla)
- 4 tsp pure vanilla extract
- 3/4 tsp almond extract