You can easily adapt this KitchenAid cookie recipe to suit a vegan or gluten-free diet by making substitutions for several of the ingredients referenced above, including butter, milk, eggs and flour. Before making any recipe, be sure to check product labels for specific nutrition information.
To adapt this KitchenAid chocolate chip cookie recipe, keep in mind the following tips for substituting ingredients with vegan and gluten-free options:
Butter: Both vegan and gluten-free, coconut oil mimics all of the qualities of regular butter, making it the best all-around butter substitute.
Milk: When your cookie recipe calls for milk, it’s important to consider the characteristics of each alternative before making a substitute, as these factors can impact the outcome of your recipe. For baked goods, soy or almond milk are suitable options for a neutral taste and creamy texture.
Eggs: As with milk, carefully consider the characteristics of each substitution option before replacing ingredients. For cookies and other baked recipes, look for store-bought egg replacers that contain bases of tapioca or potato starch, both of which are vegan and gluten-free.
Flour: Gluten can be present in all-purpose flour at levels between 8 and 11%, making it unsuitable for those following a gluten-free diet. To substitute AP flour, use a store-bought all-purpose gluten-free flour at a 1:1 ratio.