Video:Tips for Baking Dairy-Free Cookies

Transcript:Tips for Baking Dairy-Free Cookies

Hi, I’m Michelle Barton, here at Clementine Bakery for About.com, to give you tips on baking dairy free cookies.

Many people would want to baked dairy free cookies because they have an allergy, are lactose intolerant or they lead a vegan lifestyle. But just because you have an allergy doesn’t mean you want to give up cookies.

Common Ingredients to Substitute Dairy

Don’t feel challenged when baking dairy free cookies. Know that you can easily swap out the diary products for soy milk, rice milk, almond milk or coconut milk. If something requires eggs you can easily swap that out for flax seeds, bananas or applesauce. The cons of using flax seeds is that you actually have to prep them ahead of time. This requires you to put them in a food processor with some warm water and blend them together until they form a congealed, egg like consistency. You can easily swap out your butter for vegan margarine, shortening or safflower oil.

How to Use Dairy-Free Ingredients for Baking

Another helpful tips is to remember that when you’re mixing your dry and your wet, you mix your sugar, even though its dry with your wet ingredients. This will give you a really nice consistency is your cookie, if you don’t do this you will end up with crumbly cookies. If you’re using a liquid sweetener and you feel like your batter is a bit too wet, remember that you can always use a bit more flour. If your batter is too wet it will spread in the oven and your cookies will not turn out.

Another great cookies tip is to use portion scoops, they come in different sizes and you can find them in any cookies store. Using a proportion scoop will give you the same size cookies.

Thanks for watching and for more tips, go to About.com.