The New Zealand Food Allergy Cookbook has some good recipes. Everyone always raves over the Toll House biscuits.
1 cup plus 2 Tbsp plain flour
Big pinch of salt
½ tsp baking soda
125 g dairy-free margarine
¼ cup brown sugar
¼ cup castor sugar
½ tsp vanilla essence
2 tsp egg replacer
50 g dark chocolate bits (dairy-free)
Preheat oven to 190°C. Lightly grease baking trays.
Sift flour, salt and baking soda and set aside.
Cream margarine, sugars and essence together until creamy.
Gradually beat in egg replacer and sifted dry ingredients.
Fold chocolate bits through mixture.
Drop teaspoonfuls onto baking sheets. Do not flatten.
Bake for 10-12 minutes.
Loosen from tray and cool.
Makes about 20.