Salgado e Doce

One of the most common substitutions for eggs is the use of flaxseed or chia mixed with water, creating a gel-like consistency that helps bind the dough. Cow's milk can be replaced with plant-based milks such as almond milk, oat milk, or coconut milk, which add a distinct flavor and creamy texture to the "sequilhos". Additionally, vegetable oils such as coconut oil or olive oil can be used to provide a touch of fat to the recipe. And for sweetening the cookies, alternative sugars such as coconut sugar, xylitol, or brown sugar are great options. With these substitutions, it is possible to achieve vegan "sequilhos" that are soft on the inside and crispy on the outside, with an irresistible flavor. So, if you are looking for an egg-free and dairy-free vegan cookie option, try this recipe and indulge in these amazing "sequilhos"!