Allergy Friendly Chocolate chip cookies

Here is a list of my “go to” allergy substitutes. Check your local supermarket to see what they have! I have also provided the websites for each product.

Butter = Earth Balance Vegan Buttery Sticks


You can also use shortening here.

Flour = Gluten-Free Measure for Measure Flour


Egg = JUST Egg or applesauce


Apple sauce can be a replacement as well. Also, mashed banana will work but the cookies will have a banana flavor!

Chocolate Chips= NESTLÉ® TOLL HOUSE® Allergen Free Semi-Sweet Morsels


What you need....

2 1/2 sticks (10 oz or 288g) Butter substitute, room temperature

1 1⁄4 cups (9 1/4 oz or 265g) packed light brown sugar

1 cup (8 oz or 230 g) granulated sugar

Egg Substitute (3.5 oz or 100g)

3 1/3 cups (1 # 2 oz or 510 g) all-purpose flour or gluten free baking mix

1 + 1⁄2 teaspoons baking soda

1 + 1⁄2 teaspoons baking powder

1 + 1⁄2 teaspoons salt

2 teaspoons cornstarch (this is optional, it creates a softer cookie)

2 teaspoons vanilla extract

1 +1⁄4 pounds chopped allergy free chocolate or chocolate chips