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
link: https://www.verybestbaking.com/toll-house/products/nestle-toll-house-allergen-free-semi-sweet-morsels-10-oz/
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
Sea salt for sprinkling
How to make this....
*preheat oven to 350 F 176 C
1.) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown and granulated sugars until light and fluffy.
2.) Add the egg substitute mix on low until incorporated. You may want to scrape the bowl here.
3.) Add the gluten free flour, baking soda, baking powder, salt, vanilla, and chocolate chips and mix on low until incorporated.
4.) Dish dough 2 inches apart, sprinkle each with sea salt and bake at 350 F/176C for 8 to 10 minutes, half way through baking, turn the pan.
