Gluten free Cookies experiment

So I was at a friend’s house the other day, and he had a box of gluten-free cookie mix that happened to not contain animal products.

However, the cookie recipe called for 1/2 cup of butter and 1 egg. Two animal products we wanted to avoid.

Replacing the butter:

My friend happens to be lactose intolerant (along with over 70% of the global population), and he had EarthBalance vegan butter in his fridge. Earthbalance works perfectly in place of butter in every recipe I’ve tried so far. Coconut oil also works in place of butter in most recipes too.

Replacing the egg:

Replacing eggs in a recipe can be a little more difficult, especially in gluten-free baking.

If I were at home, I would have used 1 tablespoon flax seed meal + 2 1/2 tablespoons of water to replace the egg.

However, my friend didn’t have any flax seed meal. Instead I used 3 tablespoons of peanut butter to replace the egg.

I have a blog post here about other ways to replace eggs in baking:

The results:

The cookies turned out amazing 😍. They were soft, gooey, and delicious.

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