I’m not going to write some big long story about my life and my baking experience. I love to bake and my youngest is allergic to eggs and cows milk. So, I’ve been on a journey to take recipes and make them allergy-friendly.
After much trial and error, I’ve tweaked this recipe to be free of eggs and milk/butter.
I’ve added some of my favorite baking products to this post. As an Amazon affiliate, I will make a small commission if you choose to make a purchase using my link.
Without further discussion, here it is:
- ½ cup coconut oil (I’ve used fractionated and regular.)
- ¾ cup white sugar
- ¼ cup unsweetened applesauce
- 1 tsp vanilla
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cornstarch
- 6 Tbs rainbow sprinkles
- If using regular, hardened coconut oil, just melt it- about 20 seconds and then stir any lumps.
- Mix coconut oil and sugar oil is absorbed in sugar. (*Note: the coconut oil may harden back up if it takes a while to get the rest of your ingredients.. say, if your 3 year old wants to help and “can do it myself”. If this happens, just whip the mixture again for a few seconds.)
- Add in applesauce and vanilla- mix until well combined.
- Add all dry ingredients into a separate bowl and combine.
- Mix dry ingredients into wet ingredients, scraping down sides as needed, until smooth dough forms.
- Place dough in refrigerator and preheat oven to 350F.
- Once oven is preheated, remove dough from fridge and use 1Tbs cookie scoop to drop dough onto cookie sheet. (I line my cookie sheets with these and use this cookie scoop.)
- Bake approximately 10 minutes. Cookies should just be brown on the bottom and just set on top. They might seem underbaked, but they will harden as they cool.
- Let cool on baking sheet about 5 minutes and then move to cooling rack.