I’m having some friends over later today and like a good New Yorker, you never invite people over without having something for them to snack on. 🍪
Now one of my bible study buddies is vegan, so whatever I made needed to be easy to eat (no sharing because hello COVID), gluten free (obviously) and vegan. So I searched the internet for a cookie recipe that didn’t involve making an egg substitute. I found one from @allergylicious that would do the trick. The only sub I made was to use coconut oil in for the vegan shortening as noted.
Baked for 15 minutes at 325 yesterday. They’re light and tasty! Definitely might use this recipe instead of one with eggs going forward. PLUS you can eat all the batter to want!
CLICK HERE for the recipe from Allergylicious!
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Gluten Free Sacramento 