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).
Beat sugar, canola oil, and vanilla. Mix together egg replacer and water and add. In a separate large bowl, mix together the flour, baking powder, and salt. All at once, beat into the sugar/oil mix.
Drop by spoonfuls onto lightly greased cookie sheet, and Bake at 375 °F for 10-12 minutes.
I couldn’t tell the difference between this recipe and my old milk,egg, shortening sugar cookies.
Adapted from Joy of Cooking.
Replace vanilla with almond flavoring. Use imitation almond extract if avoiding nuts.
For chocolate cookies, add 1/4 cup cocoa powder and 1 extra Tbsp water.
The egg replacer replaces 2 eggs in the original recipe.
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.