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<p>My friend has a 5yo dd that can't have gluten, dairy, soy, or eggs and she is wondering what she can do to make a good cookie.  I guess their attempts at cookies keep turning out greasy and flat.  I am a baker, but too chicken to try gf stuff, so I am not the most help to her in this instance.</p>
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<p>I'm assuming not all gf flours and egg replacers are created equal, do you ahve any favorite recommendations?  And what is the common sub for butter in things like cookies?</p>
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<p>Any help is appreciated, TIA!</p>
 

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<p>Nuts aren't on the list, so if those are ok, it sounds like a but flour or just a chopped-nut base for a cookie might be a really good way to go.</p>
 

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<p>Lard is really wonderful in cookies.  Without eggs mine usually turn out greasy and flat too, but I love them that way.  I also can't use egg replacer because we're allergic to flax, so perhaps it would be different with that.  I usually make pumpkin seed flour cookies with just lard, flour maple syrup and a bit of salt and baking soda.  They would probably rise more with baking powder though.</p>
 

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<p>DD is dairy and corn free, so I can't help with everything. I've been using coconut oil to replace the butter or shortening in most recipes. I can't help with the eggs,gluten...</p>
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<p>Enjoy Life's "Cookies for Everyone" cookbook is great...the people's choice chocolate chip cookie recipe is amazing!!!!  All recipes are free of the top 8 allergens.</p>
 
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