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