|Sweet and salty, these butterscotchies fueled our leaf raking!|
Taking traditional cookie recipes and veganizing or de-egging them is generally pretty easy. Dairy substitutes are a no-brainer; use Earth Balance for the butter (I love the buttery sticks--so easy to measure!) and for milk, just use you favorite non-dairy milk (mine is coconut in the carton). Now getting rid of the eggs is a bit more challenging. Veg News has a good article about replacing eggs and Vegan Baking has a really extensive guide to bakings without eggs. My go-to method, for cookies at least, is to replace the eggs with 1/4 cup of your favorite yogurt (full-fat and thick works best) and 1 TB of cornstarch. It generally works beautifully; it binds, it is moist and adds that element of fat that eggs normally give. Experiment and see what substitutes work best for your tastes and have fun with it!
use this recipe from Hershey's and use substitutions listed above. You can find vegan butterscotch chips at Vegan Essentials (just try not to eat them all before you make your cookies!). The recipe can also easily be made gluten-free by using GF baking mix and GF oatmeal!