Thanks, I’ll explore that website. I’ve seen reference to using the flaxseed but my husband seems to think flax tastes fishy. From what I’ve read it depends also what role the egg plays in the recipe. Substituting nut milk seems to work well for milk in recipes and I’m going to see how the vegan butter works in the cookies.
I want my grandson to be as safe as possible eating at my house. He is anaphylactic to dairy and extremely allergic to egg. The last 6 months we have done all our family gatherings as allergen free. My DIL can relax when she doesn’t have to be hyper vigilant. I will say my 94 year old relative doesn’t understand why we are altering the tried and true menu for one child.
@abasket Minimalist Baker is a site I’ve used for other recipes. I hadn’t thought of her site. Many of her desserts that are dairy free/ egg free are also gluten free. My daughter is allergic to almonds so I have to be cautious with GF recipes.