If you have one cookie recipe, it has to be for the cookie classic: chocolate chip cookies! These dairy free chocolate chip cookies are also free of common allergens including egg, soy, wheat/gluten, peanuts, and tree nuts so everyone can enjoy this delicious treat!
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, or crunchy - everyone has their favorite type of chocolate chip cookie. This version is both chewy and cakey (my favorite!)
Do chocolate chip cookies contain dairy?
You might not think of chocolate chip cookies having dairy but most of them do. Butter and chocolate chips are sources of dairy in traditional chocolate chip cookie recipes.
Luckily, you can make chocolate chip cookies without dairy and other common allergens using allergy friendly ingredients.
To make these cookies dairy free and free of other common allergens, you'll need a few "special ingredients".
Coconut and canola oils
Instead of butter, I use a blend of coconut and canola oils. Technically, 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.
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.
All purpose gluten free flour
I have tested this recipe with two different types of all purpose gluten free flour:
- My own blend is a mix of rice flour, tapioca starch, and potato starch. When I use this blend, I also add ½ teaspoon of xanthan gum to the recipe which helps hold the dough together.
- Bob's Red Mill All-purpose Gluten Free Flour
Chocolate chips often contain dairy and other common allergens. For this recipe, I typically use Enjoy Life Foods mini chocolate chips.
If you're looking for other allergy friendly options, I put together this list with several allergy friendly brands.
The following ingredients are typically free from common allergens. Always read labels to be sure there isn't a risk of cross-contact.
- Granulated sugar
- Brown sugar
- Vanilla extract
- Unsweetened applesauce
- Baking soda
See the recipe card for quantities.
- Size matters - 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 larger cookie scoop!
- Freeze for later - To save some dough for later use, roll it into a 2-inch diameter log, wrap it in plastic wrap, and store it in the freezer.
- Skip the baking - My kids have been known to skip the baking step and just eat the cookie dough. With no eggs in this recipe, you don't have to worry about raw eggs in the unbaked cookie dough (an added bonus of eggless baking!)
More dairy free cookie recipes
Chocolate Chip Cookies
- ½ cup coconut oil* see notes
- ¼ cup grapeseed or canola oil
- ½ cup granulated sugar
- 1 cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 tablespoon flaxseed 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 dairy free 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 flaxseed 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/oil 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.
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