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Caramel Nog Button Cookies

Posted on Dec 19, 2013 by in Recipes and Reviews | 2 comments

Vegan Soynog Cookies

As I mentioned before, I haven’t been feeling all that creative this holiday season, but last weekend took a turn for the better! Finally!

These caramel nog button cookies are the result of my mom and I wandering around the kitchen thinking about what kind of cookies we should make for our baking day. I had a bunch of random ingredients lying about, and I knew I didn’t want to do a traditional cookie. I wanted to experiment!

I purchased a bunch of Silk Soynog for our holiday party a few weeks ago, and I thought that it would make a wonderful and festive base for my cookies. I wanted them to have a distinct eggnog flavor, so I added a bit more nutmeg, all-spice, and cinnamon, which helped really bring the nog flavor to the forefront.

Vegan Soynog Cookies

Also hanging out in my pantry were a bunch of vegan caramel chips I’d ordered off of Amazon when I was ordering white chocolate chips (impulse buy!). I thought the slight smokiness of the caramel chips would be a delightful foil for the eggnog, and it definitely was!

These cookies do not spread as much as most, which is why I’m calling them buttons. They are quite dense and chewy, but I think it adds to the comfort level of them. The flavors are absolutely reminiscent of the holidays and these would make a great addition to any cookie swap or to be left under the tree for St. Nick!

Christmas Tree - No Filter

Caramel Nog Button Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Vegan
Serves: 6
  • ⅓ cup Non-Dairy Egg Nog
  • 1 tbsp Ground Flax
  • ⅔ cup Brown Sugar
  • ⅓ cup Applesauce
  • 1 tsp Vanilla
  • 2 cups Flour
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Salt
  • ¼ cup Caramel Chips
  1. Preheat the oven to 350 degrees F.
  2. Whisk the non-dairy egg nog and ground flax together. Add in the sugar and applesauce and mix for about 2 minutes. Stir in the vanilla. Slowly sift in the flour, spices, and salt, and stir well. Fold in the caramel chips.
  3. Drop about 1 tbsp of the dough onto a lightly greased cookie sheet - repeat until you have 10-12 cookies on the tray.
  4. Bake for 12-15 minutes or until they become lightly browned. Let cool completely on a cooling rack.



Have you tried out any new cookie recipes this season? Which was your favorite?

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