Allergy adjustments for egg, milk and gluten free subway cookies can be found if you scroll down the bottom of the recipe.
The recipe gives 36 good subway cookies and I usually split the dough into two parts and bake two different flavors at once. So smooth and so good!
Ingredients (subway cookies):
300 g soft room-warm butter
4 cups powdered sugar
4 tablespoons syrup
4 teaspoons vanilla sugar
3 medium eggs
7 dl wheat flour
0.5 dl cocoa (if you want light cookies, exclude cocoa)
1 teaspoon bicarbonate
0.5 tsp salt
150-200 g of chopped chocolate or chocolate buttons (vary as you like between white and dark chocolate)
In the light cookies I also had about 100 g of roughly chopped macadamia nuts
Do this:
Set the oven to 175 degrees (upper and lower heat).
Whisk together butter, powdered sugar, syrup and vanilla sugar to a fluffy batter.
Add the eggs while whisking, one at a time.
In a separate bowl you mix carefully wheat flour, bicarbonate, cocoa (exclude cocoa if you want light cookies) and salt.
Add the dry ingredients to the buttermilk and gently mix with the slicing pot to form a smooth and sticky dough.
Finally, add in chopped chocolate and possibly nuts and mix gently until evenly distributed in the dough.
Let the dough stand in the refrigerator for at least 30 minutes before rolling it into 36 equal sized balls and spreading on plates covered with baking sheet paper. Press them slightly and keep a good distance between the cakes on the plate so that they do not melt together in the oven.
Bake the cookies in the bottom of the oven for about 10 minutes. They should only have been baked at the edges and still be soft in the middle.
When you have removed the cookies from the oven, pull the baking sheet paper with the cookies onto the grill directly to cool. If they remain on the hot baking sheet, they will be baked in the heat and get rid of the good toughness in the middle.
Let cool thoroughly before serving!
allergy Adaptations
Eggless: Replace the eggs with 1 cup of water or chickpea shovel (I prefer water).
Dairy-free: Replace the butter with the same amount of dairy-free margarine and chocolate for dairy-free / vegan alternatives.
Gluten-free: Replace wheat flour with the same amount of Finax gluten-free flour mix