Vegan bakers used to have it hard. The very basics of baking involve such animal products as eggs, butter and milk. It was a hit or miss trying to sub in such diverse ingredients as white vinegar or apple sauce . Now there are various subs that actually work.
I decided to use one. Vegg Uncaged Baking Mix. Only one teaspoon mixed with a quarter teaspoon of white granulated sugar and a quarter of a cup of cold water equal one egg. I decided to try it with the Betty Crocker Sugar Cookie Mix (which has been sitting in my kitchen for a year - don't worry I checked it is safe to use).
The dough was relatively the same as it would have been with real eggs. Vegg Uncaged is made with nutritional yeast which may be responsible for the cookies lift and flavor.
it was mixed with a stick of I Can't Believe It's Not Butter, long a staple in both my cooking and baking arsenal.
I made the biggest size cookies, which was a tablespoon size scoop.
They took a little longer to bake in a 375 degree F oven. I don't know if it was because of the Vegg or the cookies' size.
The flavor and texture were the same as the ones made with eggs.. The mix's age didn't affect it nor did the Vegg.
They were chewy and buttery, the perfect Christmas cookie with tea or hot cocoa.
Vegan bakers should take advantage of Vegg Uncaged Mix. It works for baking, giving anything from cookies to cakes that eggy flavor and lift. Try it today for all your holiday baking and for all those baking days afterwards.
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