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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).
Cream shortening with sugars until light and fluffy. In a separate bowl, combine dry ingredients.
Scrape down bowl with sugar/shortening, and add prepared egg replacement and vanilla. Mix to combine thoroughly. Slowly add flour mix, and stir until dough forms. Add chocolate chips.
Spoon onto parchment lined cookie sheets, leaving approximately 2 inches between cookies. Bake for 10-12 minutes, or until lightly brown at edges. Remove pan from oven, and let cookies rest ~5 minutes, then remove to cooling rack. You can eat these while still on the hot side, but they will be more prone to falling apart, so it’s better to wait about 10 more minutes until they “set.”
For GF flour mix, I used equal amounts of rice flour + tapioca starch + potato starch.
For egg replacers, I used 1 tsp baking powder + 2 Tbsp cider vinegar + 2 Tbsp water per “egg.”
Instead of spooning dough onto cookie sheets, you can use an ice cream disher. With a No. 30 disher, you can fit 9 cookies (3×3) on each cookie sheet, yielding ~30 cookies per batch.
These are based on Alton Brown’s “The Puffy” Chocolate Chip cookie recipe (all shortening but with egg + wheat flour), so if you wish to “translate back”, subbing wheat for gluten-free flours and/or eggs for replacer, the recipe should work. (Note: I haven’t tried it though!)
For chocolate chips, I used ELF chocolate chips (top 8 plus free). Use whatever chips are appropriate for you. The mini-chips were really nice, but you could even use chunks of chocolate from large bar of safe chocolate. For chips, one 10-oz bag is equal to approximately two cups.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
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.