At this time of the year when baked goods and treats are everywhere, I always try to ensure there are appealing cookie options for our granddaughter who has an egg allergy. Luckily, finding baked treats that are safe for her is not the challenge it once was as there are many excellent allergy-aware and vegan recipes available on the Internet.
While it’s often easy enough to replace eggs in a recipe (Bob’s Red Mill is one that I’ve been using), recipes that have been developed without using eggs at all often are the most successful. They bake reliably without losing any quality. This is especially true of this recipe, developed by Oriana Romero of Mommy’s Home Cooking. Oriana’s recipes are a safe and delicious way to include cookies, cakes, and even entrees for those with egg allergies.
Honestly, no one will miss the eggs in this cookie – they are that delicious.
Click here to connect to the recipe on Mommy’s Home Cooking.
Ingredients in the recipe include:
- All purpose flour
- Unsweetened natural cocoa powder
- Baking powder, baking soda & salt
- Softened, unsalted butter
- Granulated AND brown sugars
- Chocolate chips
- Peppermint extract
- White chocolate chips
- Crushed peppermint candies