Reader question
“My daughter has an intolerance to dairy products and eggs. Do you have any suggestions for snacks that I could make for her?” — Marie-Claude M.
Ideas from our Test Kitchen
We used our recipe for molasses cookies, which we created a few years ago, as a starting point. We skipped the eggs and butter and used a date purée instead. That gave us the results we were looking for, in terms of both taste and texture.
An all-purpose date
The dates' sweet side allowed us to use less brown sugar. The date purée, combined here with canola oil, helps to moisten the dough and give it a rich, soft texture. This role is normally played by butter. Additionally, the purée acts as a binding agent, which is why eggs aren’t necessary here to provide texture to the cookies.
Ready to tackle this baking project? Consult our recipe for the ingredients and step-by-step instructions!