I've run out of vanilla, what can I use as a flavour substitute?

If you have any other extracts, suc as almond or orange extract, you could try them. Otherwise, I’d probably go to the store and get vanilla.

You could try what you suggest – it might be good.

I think vanilla is its own thing, so it’s hard to substitute that flavor. I’d ask the neighbor if you don’t feel like running out to the store. You can offer to bring back a cookie in exchange.

And…that recipe sounds tasty. I think I’ll try it this weekend. Are you going to use a stand mixer, or do it by hand?

I’ve just put them in the oven, tried the nutmeg cinnamon thing.

@Megan: I did it by hand, really easy recipe. I can’t wait to try them!

Just be prepared that they will not taste anywhere like the same. I am sure they will be good though!

In addition to the ideas for other extracts above, dry vanilla pudding mix or coffee are possibilities, but again the flavor will not be the same.

I’m surprised you weren’t inspired to make gailcalled’s chocolate chip cookies from this thread.

I’m sure you’ve already done your internet search for this at this point. However, I found this very useful as I was intrigued by the question. http://www.practicalpantry.com/staples/page20.html.

Here’s the text of it:
Extracts are concentrated flavorings used in cooking and baking. When stocking a pantry for baking, vanilla extract is practically a necessity. Other extracts, such as almond, orange and lemon, also are good to have in the pantry.

Points to Remember
Do not add vanilla extract to hot liquids as the alcohol evaporates, along with some of the vanilla flavor.
Some people enjoy making their own vanilla extract with vanilla beans and vodka. The Food Network and Baking 911 have easy recipes and instructions on their websites.
The flavor of almond extract is very intense, so use it carefully.

Storing
One opened, extracts should last about one year. Keep tightly closed.

Substitutions
In a pinch, you can substitute maple syrup for vanilla extract, teaspoon for teaspoon. For 1 tablespoon vanilla extract, you also can substitute 1/2 vanilla bean, scraped, combined with the liquid used in the recipe.
For a 1/2 teaspoon lemon extract, you can substitute 1 teaspoon grated lemon zest.
For 1 teaspoon of an flavor extract, substitute 1/4 teaspoon flavor oil. However, if a recipe calls for flavor oils, do not substitute flavor extracts. Oil based flavorings, often used in hard candy recipes, do not add liquid to the syrup.
Pure extracts and artificial extracts can be used interchangeably.

I wish you fabulous cookies!!!!

My favorite chocolate chip cookie recipe is pretty similar to that one, and I use half almond extract and half vanilla (the original recipe was all vanilla, but I was running low one time…) I’m sure in a pinch you could use all almond – it’d be a different flavor, but still very tasty!

@TennisStar – Please let us know how your cookies turn out! :)

They are sooo good! Big, chewy, crispy things.

Thanks for all the suggestions guys! I’ll try the actual recipe the next time (with the extract), see how that goes.

I have, in the past, substituted dark or spiced rum for vanilla.

@Tennis5star My daughter and I made these cookies today and they are quite different than the chocolate chip cookies over here in the US (I assume you are in the UK). Ours tend to be more cake-like, whereas this recipe has them coming out crisp and not too sweet, kind of like the chocolate chip cookies we would get when we lived in France. Thanks for sharing the recipe!

@ Megan: I am indeed in the UK- biscuits, cookies – all very confusing terms. No worries! I love sharing fun things to bake. =)