3 Ingredient Substitutions for Converting Conventional #Recipes into #Vegan Masterpieces!

Vegan Baking

Hey, y’all! I don’t know about you, but homemade STUFF is in full-swing around here. I’m hosting my annual cookie exchange next week, and it has me pouring over recipe books, looking for incredible-looking cookies that I can transform into vegan holiday treats.

(Spoiler alert: I found them!)

There are always three ingredients I am more than ready to substitute when looking at conventional recipes: eggs, butter, and milk. To greatly lower saturated fat, keep my IBS in check, and try and stay as plant-based as possible, these three gotta go. Wanna know how?

Flax seeds for vegan baking

  • Eggs. Eggs can be replaced by ½ cup of anything gloppy (think fruit puree, like applesauce, pumpkin, or avocado), but so can butter, and you don’t really want to substitute both ingredients for the same thing, because your recipe will end up flat and dense. Also, eggs are used in recipes as binding agents, so you need to find something else that will hold everything together the way eggs do. So with eggs, I use flax seeds and water. One egg can be replaced by 1 tablespoon of ground flax seeds, mixed with 3 tablespoons of warm water. Let this mixture sit in the fridge for about 15 minutes, until it’s kind of congealed. Mmmm…congealed…(Just kidding. That word’s gross.) You can also use ground chia seeds instead of flax.

Coconut Oil.

  • Like I stated above, butter can be swapped directly for anything wet and gloppy. Pumpkin puree, applesauce, coconut oil (melted), and avocado are my faves. If the recipe calls for a ½ cup of butter, then use a ½ cup of one of the above, instead.

Almond milk instead of dairy

  • This one’s easy: swap milk for organic, unsweetened soy milk, almond milk, coconut milk, or hemp milk. Keep in mind that the latter three are thinner than 2% milk. If you need thick, use soy or canned coconut milk. If you can get away with thin (like skim), then use one of the other three.

And there you have it! Easy ingredient substitutions that will help your recipes become vegan beacons of deliciousness. (Too much?) If anyone has any suggestions, let me know! If I forgot something, call me out, ok?

Happy baking! xo

Gluten-Free, Vegan, Chunky Monkey Cookies

Chunky Monkey

Those who know me know that as far as food prep goes, I’m pretty lazy. I mean, I get the job done, but I like few ingredients, no mess, and no weird soaking-overnight stuff.

Oh, and anything I make has to be completely ready (start to serve) within about 30-45 minutes max. Which brings me to the recipe I want to share with you. These cookies are fast, delicious, wholesome, and most importantly, easy. They’re also gluten-free, vegan, and did I mention delicious?

Try ‘em out! Happy Tuesday.

Gluten-Free, Vegan, Chunky Monkey Cookies


3 ripe bananas, mashed

2 cups rolled oats

½ cup unsweetened, shredded coconut

½ cup carob chips or cacao nibs

3 tbsp. chia seeds


Mix all ingredients together. Drop by spoonfuls onto greased (use coconut oil) cookie sheet and flatten slightly with your palm. Bake at 375 for about 12-14 minutes, then let set for 2 minutes on cookie sheet before removing to cooling rack.

Chunky Monkey

Makes 2 dozen cookies—try not to eat all of them immediately.

You’re welcome.