If you have one cookie recipe, it has to be for the cookie classic: chocolate chip cookies! These allergy-friendly 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!
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 substitute the coconut oil with safe shortening such as Spectrum Naturals.
Ground flaxseed is my go-to egg substitute in most cookies, bars, and breads. To make 1 egg for this recipe, mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Let it stand for a few minutes until thickened. Then it's ready to add to the recipe.
When I first started wheat/gluten free baking, gluten free flour blends were not as available as they are now. And the ones available were not very good and/or very expensive. I always mixed my own blend of rice flour, tapioca starch, and potato starch and added some xanthan gum (a binder) to each recipe. Once I discovered Bob's Red Mill All-purpose Gluten Free Flour in 4 pound bags, I stopped mixing my own and went the more convenient route! This mix does contain xanthan gum but if you blend your own or use a blend that doesn't have xanthan gum, I would recommend adding ½ teaspoon to this recipe. If you are allergic to corn or have a sensitivity to xanthan gum, you can omit it. The cookies maybe just a bit more crumbly without it.
If you can eat dairy, then there are a lot of chocolate chip options out there. Most chocolate chips, even semi-sweet, contain dairy. And even if you can have dairy but are allergic to nuts, be aware that many chocolate chips have cross-contact with nuts or other common allergens.
I use Enjoy Life Chocolate Chips for these cookies because they are free of the top 8 allergens. I usually opt for the mini chips, though, they do have regular-sized and even mega chunks.
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! 🙂
Chocolate Chip Cookies
- ½ cup "safe" shortening or coconut oil
- ¼ cup grapeseed or canola oil
- ½ cup granulated sugar
- 1 cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- ¾ cup unsweetened applesauce
- 3 cups gluten free all-purpose flour mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1-½ cups "safe" chocolate chips like Enjoy LIfe
- Preheat oven to 375 degrees.
- 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.
- 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.