Butterscotch Chips Recipe Vegan And Deliciously Easy

If you’ve ever craved the rich, buttery sweetness of butterscotch chips but wanted a vegan-friendly version, you’re in the right place! Traditional butterscotch chips typically contain dairy, but this vegan recipe delivers all the luscious flavor and creamy texture without any animal products.

Whether you want to bake cookies, sprinkle them on your favorite desserts, or simply enjoy a homemade sweet treat, these vegan butterscotch chips are perfect. Plus, making them at home means you control the ingredients, avoiding any unwanted additives.

This recipe is straightforward, uses simple pantry staples, and yields deliciously melt-in-your-mouth chips that rival store-bought versions. Ready to dive into a sweet, dairy-free delight?

Let’s get started on crafting your own vegan butterscotch chips!

Why You’ll Love This Recipe

This vegan butterscotch chip recipe is a game-changer for anyone following a plant-based diet or with dairy sensitivities. It offers the classic, buttery-sweet flavor that butterscotch lovers adore, without compromising on ethics or taste.

Plus, it’s made with wholesome ingredients like coconut oil and brown sugar, which add depth and richness.

Another reason to love this recipe is the versatility. These chips can be used in cookies, muffins, or even melted into sauces and frostings.

Making them at home also means no preservatives or artificial colors, so you get pure, natural flavor. If you enjoy baking or just love sweet treats, this recipe is a must-try.

Ingredients

• 1/2 cup coconut oil (refined for neutral flavor or unrefined for a hint of coconut)
• 3/4 cup light brown sugar (packed)
• 2 tablespoons unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups powdered sugar (sifted for smoothness)

Equipment

• Medium saucepan
• Mixing bowl
• Whisk
• Spatula
• Baking sheet lined with parchment paper
• Piping bag or resealable plastic bag (for shaping chips)
• Refrigerator

Instructions

1. Melt the coconut oil: In a medium saucepan over low heat, gently melt the coconut oil until fully liquid. Avoid overheating to preserve the delicate flavors.
2. Add the brown sugar: Whisk in the light brown sugar until the mixture is smooth and no lumps remain. This creates the characteristic butterscotch sweetness.
3. Incorporate milk and vanilla: Slowly stir in the unsweetened almond milk and vanilla extract. These add moisture and enhance the aroma.
4. Mix baking soda and salt: Add baking soda and a pinch of salt to balance the sweetness and help the chips hold their shape.
5. Remove from heat and cool slightly: Take the pan off the heat and let the mixture cool for about 5 minutes. It should be warm but not hot.
6. Whisk in powdered sugar: Gradually sift in the powdered sugar, whisking continuously to prevent lumps and achieve a thick, smooth batter.
7. Prepare the piping bag: Transfer the batter into a piping bag or a resealable plastic bag with a small corner snipped off.
8. Pipe the chips: On a parchment-lined baking sheet, pipe small teardrop shapes about the size of traditional butterscotch chips. Leave some space between each chip.
9. Chill to set: Place the baking sheet in the refrigerator and chill for at least 1 hour, or until the chips are firm and hold their shape.
10. Store or use: Once set, gently remove the chips from the parchment and store them in an airtight container in the fridge until ready to use. Enjoy in your favorite vegan recipes!

Tips & Variations

For best results, use refined coconut oil if you prefer a more neutral flavor, but unrefined coconut oil adds a lovely tropical note.

If you want a richer butterscotch flavor, try adding 1/2 teaspoon of vegan butter flavoring or a touch of molasses to the mixture.

For a gluten-free and allergy-friendly version, ensure your powdered sugar and baking soda are certified safe for your needs.

You can also experiment with adding a pinch of cinnamon or nutmeg for a warm spice twist. If you want mini butterscotch chunks, pipe smaller drops and chill accordingly.

These chips can be melted gently in sauces or used as a topping for vegan ice cream or pancakes.

Nutrition Facts

Serving Suggestions

These vegan butterscotch chips are incredibly versatile. Use them in your favorite cookie recipes, such as classic vegan chocolate chip cookies, for a delightful twist.

They also work well in muffins, brownies, or sprinkled over vegan ice cream for extra sweetness.

For a decadent dessert, melt these chips gently and drizzle over fruit or vegan cheesecake. You can even add them to homemade granola or trail mix for a sweet surprise.

Looking for more delicious recipes to pair with these vegan butterscotch chips? Check out our Lemon Ricotta Pasta With Arugula Recipe, or try our savory Lion’S Mane Mushroom Crumble Recipes for a perfect balance of flavors.

For a refreshing drink to accompany your treats, don’t miss the Huckleberry Margarita Recipe.

Conclusion

Making your own vegan butterscotch chips at home is easier than you might think and results in a delicious, dairy-free sweet treat that can elevate countless recipes. With simple ingredients and straightforward steps, you can enjoy the rich, buttery flavor of butterscotch without any animal products.

These chips are perfect for baking, snacking, or adding a special touch to your desserts.

Whether you’re vegan, dairy-intolerant, or just curious to try something new, this recipe offers a delightful alternative to store-bought chips. Don’t forget to experiment with flavors and serving ideas to find your perfect match.

Enjoy your culinary adventure, and happy baking!

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