Just because you have multiple food allergies, doesn’t mean you have to go without this classic cookie. Soft in the middle with crisp edges, this all-American favorite can be yours even without: gluten, dairy, egg, soy, peanuts, tree nuts and there’s also a soy free substitute! This gluten-free vegan will once again be an after-school hit.
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If you’ve wondered why in the world I’ve had a blog for over three years without posting a basic chocolate chip cookie, then you don’t understand my reverence for a good chocolate chip cookie.
I didn’t want to just slap up a recipe. I wanted it to be one that was flavorful and the texture was soft. I’m not kidding you when I think I’ve tried every “allergy friendly chocolate chip cookie” out there–and most of the time they’d be a flat sticky mess on my pan that spread into some large glop.
I tried different temperatures, different substitutes, chilling the dough, greasing the pan vs. not greasing the pan–you name it–all of the tried-and-true ways to get a darn cookie to turn out.
Then I had an epiphany. The one cookies that always have a great texture and shape are my double choco chip cookies. So, why not use that as a base and go from there?
And voilà–finally a chocolate chip cookie I can be proud of that is allergen-friendly.
Here’s some tips on how to make it or use different substitutions:
HOW TO MAKE CHOCOLATE CHIP COOKIES ALLERGY-FRIENDLY:
- To make these chocolate chip cookies gluten-free: I used my favorite gluten-free blend (the one I actually use on this ENTIRE site–so that way, you can keep re-using it, without having to use a million different flours and ratios.).
- If you are OK eating gluten/wheat, then you can sub out regular flour 1:1 and simply omit the xanthan.
- To make these chocolate chip cookies dairy-free: I used shortening. You can use palm shortening (has less flavor), if you need a soy-free option (we can do soy), or even your favorite vegan butter. I chose shortening, because it has less water than butter, thus helping it spread less, and because you can find shortening with a butter flavor–thus not missing out on that classic buttery taste.
- If you are OK eating dairy, I’d still recommend the buttery shortening sticks.
- To make these chocolate chip cookies egg-free: I used unsweetened applesauce. There are many egg replacers, and while I often enjoy the powdered kind, I felt it dried out the dough too much and I needed something thicker and wetter like applesauce.
- To make these chocolate chip cookies nut-free: this was the easiest allergen to avoid. Just don’t use any nut butters (unless your diet/allergies) are OK with that. Some chocolate chips are also cross contaminated with nuts, so be sure to read labels and/or call the manufacturing companies as your allergies and sensitivities see fit.
WHY DID I USE INSTANT PUDDING IN THE RECIPE?
I have noticed that gluten-free flour doesn’t have the same taste as regular wheat flour. Perhaps it’s because I grew up eating wheat flour, but I find gluten-free flour to be lacking in taste. The vanilla instant pudding adds needed starch (since it’s mostly cornstarch, sugar and flavoring) AND flavoring. Thus helping the texture and flavor. I’ve used both Jell-O and generic brands with no problems. This will STILL keep the recipe vegan. I’ve had many people think because Jell-O gelatin cups have gelatin (not vegan) that the pudding does as well. It does not.
TOOLS I USED TO MAKE THE ALLERGY-FRIENDLY CHOCOLATE CHIP COOKIES:
- I always use a stand mixer, with the exception of when I made the video, so you could see what I was doing more clearly. You can use your hands, an electric mixer or stand mixer. Whatever you have on hand. I do highly recommend getting a stand mixer if you bake a lot. It’s so worth the investment–I’ve had mine for 7 years and love it dearly.
- I cannot stress how wonderful this cookie scoop is. I’ve had another brand that didn’t have the comfort grips and it was uncomfortable. I’ve also had another kind that constantly broke. I’ve had these for almost five years and they’re just right whether for my meatballs, or my cookies. This helps them all be uniform, which I love.
- I’ve tried greasing the pan, or using parchment paper. I have found that when the cookies have something to grip it, they spread less (versus starting with an oily sheet pan). While I do like parchment paper, I feel wasteful using it, and hate having to cut it to the pan shape every time. I finally broke down and got a silpat type liner (the cheaper, Amazon brand) and have really enjoyed it.
- In order to get soft chocolate chip cookies, you have to remove them from the oven when the middle is still not set. You’ll need them to be able to finish cooling on a wire cooling rack for them to finish setting up (see directions.)
I grew up having chocolate chip cookies ALL THE TIME. They were in constant rotation at my house. I now hope that I’ve figured out this recipe, that my allergic children can also know the pleasures of sneaking chocolate chip cookie dough out of the bowl and enjoying a warm cookie out of the oven.
If you make these, be sure to tag me so I can see you enjoying them as well. I hope that no matter your diet restriction or allergies, you can enjoy making these allergy-friendly chocolate chip cookies.
- 1 and 1/4 cup gluten-free flour
- 1/2 cup vanilla dry instant pudding mix
- 1/2 tsp xanthan
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/3 cup butter flavored shortening*
- 1/3 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup dairy-free chocolate chips
- Preheat your oven to 350 degrees F.
- In a stand mixer with the paddle attachment, or large mixing bowl, cream the shortening.
- Add both sugars and cream them all together.
- Add the vanilla and applesauce and stir to combine.
- Add the xanthan, baking soda, cream of tartar and salt. Stir to combine.
- Add the gluten-free flour and measured pudding mix (just the powder, do not follow the box instructions).
- Stir until everything is well combined. Add in the chocolate chips and stir by hand, so they do not get crushed.
- Scoop evenly and place on your silicon lined baking sheet.
- Bake for 9-10 minutes, until edges are setting, but middle still looks slightly soft.
- Remove the baking sheet from pan, but leave the cookies on there for 5-7 minutes, to finish cooking the middle.
- Gently remove them from the pan to a wire cooling rack to finish cooling. They will be tender until they finish cooling.
- Enjoy with your safe milk of choice.
Please read all of the substitution notes in the post above.
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO ALSO CHECK OUT ALL OF MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for more allergy-friendly cookies? Try these other favorites: