If you have one cookie recipe, it has to be for the cookie classic: chocolate chip cookies! These cookies are free of dairy, egg, soy, wheat/gluten, peanuts and tree nuts and are a delicious treat for all!
According to a 2017 study conducted by Nestle Toll House, 1 in 3 Americans identified chocolate chip cookies as the cookie that best describes the state they live in. Of course, there are many variations but, at my house, we agree with our fellow Minnesotans: chocolate chip without nuts!
A New Favorite (Allergy Friendly) Chocolate Chip Cookie!
Whether chewy, cakey, crunchy – everyone has their favorite type of chocolate chip cookie. This version is both chewy and cakey (my favorite!)
The recipe is free of the most common allergens including dairy, egg, wheat/gluten, soy, peanuts, and tree nuts. Instead of butter, I use coconut oil and canola oil.
It is important to note that coconut is considered a tree nut by the FDA, however, allergy to coconut is not as common as other tree nuts. If you are avoiding coconut, you can make this recipe with safe shortening such as Spectrum Naturals.
When I make these cookies, I use a cookie scoop that is just over 1 tablespoon so I end up with 4 dozen smaller cookies. If you like a larger cookie, by all means, use a different sized cookie scoop!
To save some dough for later use, roll it into a 2 inch diameter log, wrap it in plastic wrap and store in the freezer. Sometimes we just keep the dough in the refrigerator or freezer and my kids help themselves before we even bake the cookies!
And an added bonus of not using eggs in this recipe: we don’t have to worry about the risk of food poisoning from raw eggs in the cookie dough! 🙂
Some special ingredients you will need to make these chocolate chip cookies:
Bob’s Red Mill All-purpose Gluten Free Flour
These chocolate chip cookies are free of dairy, egg, wheat/gluten, soy, peanuts, and tree nuts.
- 1/2 cup "safe" shortening or coconut oil
- 1/4 cup grapeseed or canola oil
- 1/2 cup granulated sugar
- 1 cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 3/4 cup unsweetened applesauce
- 3 cups gluten free all-purpose flour mix
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups "safe" chocolate chips like Enjoy LIfe
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Preheat oven to 375 degrees.
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In a mixing bowl, cream together the shortening, oil, sugars and vanilla extract. In a small bowl, combine the flax seed meal and 3 tablespoons water; set aside until thickened. Add flax mixture and applesauce to the shortening/oil/sugar mixture and mix well. In a separate bowl, combine the flour, baking soda and salt. While mixing on low speed, gradually add the flour mixture to the sugar mixture until all of the dry ingredients have been incorporated. Add the chocolate chips and mix well.
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Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Transfer to cooling racks until cool enough to eat.
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