Hazelnut Free Vegan Butterscotch Cookies
Total time49 min
Prep time15 min
Cook time24 min
4.9(4)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup (1 stick) vegan butter, softened
- ¾ cup packed dark brown sugar
- ¼ cup organic cane sugar
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine salt
- 1 cup vegan butterscotch chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!