The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Combine flour mix, baking soda, salt and xanthan gum gently with a whisk and set aside.
Prepare EnerG Egg Replacer according to box to replace 2 eggs. Add additional Tbsp water and combine with a whisk. Set aside.
In separate bowl, beat margarine, sugars and vanilla until creamy. Slowly add egg replacer mixture and continue to beat until creamy. Gradually add flour mixture while continuing to beat. Don’t overmix. Stir in chocolate chips.
Drop by spoonfuls onto ungreased cookie sheets. Bake for about 12-15 minutes at 350 °F. Do not overbake.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.