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.
- Enjoy Life & Pascha are allergen-friendly chocolate chip brands.
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.)
Do you have any other allergy friendly cookies?
Why yes I do! Since my son has: wheat, dairy, egg, peanut, tree nut and beef allergies, ALL of my 200+ recipes on this site are free of those things. While we do not eat strictly vegan, all of my baking ends up being vegan because we cannot do milk or eggs. Here are some of my favorite cookies:
- DoubleTree Chocolate Chip Cookies Made Gluten Free & Vegan
- Gluten & Dairy Free Oatmeal Chocolate Chip Cookies (that use no flour blends–JUST oats)
- Soft, Roll Out Sugar Cookies
- Allergy Friendly S’mores Cookies
- Allergy Friendly Pumpkin Chocolate Chip Cookies
- Allergy Friendly Black & White Cookies
- Gluten Free Vegan Chocolate Orange Cookies
- Gluten Free Vegan Chocolate Peppermint Crinkle Cookies
- Maple Cookies with Maple Glaze
- Allergy Friendly Homemade Oreos
- Gluten Free Vegan Skillet Cookie
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.
Soft Allergy-friendly Chocolate Chip Cookies (Gluten, dairy, egg, & nut free)
If you have multiple food allergies you don't have to go without the classic, soft, chocolate chip cookie. Gluten, dairy, egg, soy, peanut &, tree nut FREE.
Ingredients
- 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
Instructions
- 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.
- If you would rather a cookie without the pudding, check out these DoubleTree Chocolate Chip Cookies
Notes
Please read all of the substitution notes in the post above.
Nutrition Information:
Yield: 12 Serving Size: 2Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 227mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 1g
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:
Gluten, dairy, egg & nut free Oatmeal Chocolate Chip Cookies
Allergy-friendly, Soft, Roll Out Sugar Cookies
Allergy-friendly Pumpkin Chocolate Chip Cookies
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Related Recipes:
Christmas Chocolate Peppermint Crinkle Cookies (Gluten Free & Vegan!)
Gluten-free Vegan Sugar Cookie Bars (No roll, one bowl!) + VIDEO
Black & White Cookies (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan)
Maple Cookies with Maple Glaze (Gluten free & Vegan Options!)
Gluten Free Vegan Iced Pumpkin Oatmeal Cookies
Egg Free Royal Icing + Melted Snowman Cookies
Amber Faile
This is a family favorite for Everyone, for those with no allergies and those with different allergies! Can you please add basic nutrition facts to this recipe?
Megan Lavin
I’m so glad it works for your family! My recipe app automatically calculates some nutritional information. I rely on that, as I’m not a dietitian and don’t feel comfortable working that information out myself. I hope what’s there is what you need. It’s in the black bottom portion of the recipe card (it’s easy to overlook because it’s small.) Enjoy and happy baking!
Krissy
If my flour has xanthan gum do I still need to add more to make this?
Megan Lavin
Nope! No need to add additional. Happy baking 🙂
Shelby
Hi,
If using regular flour, you say omit the xanthan. Should I also omit the vanilla pudding powder? It seems, from your explanation that you use it because GF flour may taste bland. Does that apply to regular flour (with gluten)? Thanks!
Megan Lavin
Hi Shelby. Thanks for stopping by. Great question. I haven’t been able to personally test it without gluten free flour, but have seen many regular cookie recipes use pudding for added flavor and texture enhancement. I would think it wouldn’t hurt to use regular flour + pudding.
Shelby
Thank you!
Megan
Is the instant pudding a must or leaving that ingredient out still work?
Megan Lavin
Hi! It isn’t, but you’ll need to add more flour if you’re not using it. Or, you could try this recipe that doesn’t require pudding: https://allergyawesomeness.com/doubletree-chocolate-chip-cookies/
Julie
When scooping these out, do I let them spread on their own or do I pat them down a bit?
Megan Lavin
Hi Julie. Good question. It’s really your preference. I prefer for mine to be thicker, so I don’t pat them down. And, if I do, I wait until they’re done baking. But, if you’d rather pat them down, feel free to go for it. No wrong way!
Melissa
First of all….these cookies are AMAZING and delicious. Thank you for sharing this recipe. My son (allergy to dairy, egg, peanut, etc) LOVES these and calls them “Mom’s famous cookies”. I have you credit but he insists on the name. In addition to my son, I’ve made them for his class, birthday party, soccer event and every loves them and has no idea that they are gluten free, allergy friendly cookies. I also wanted to say they freeze nicely, defrost quickly and my son even likes them straight out of the freezer as well. I have a question though. I have made these multiple times but yesterday they really spread out and were too thin, didn’t get enough middle or the crispy bottom. I wasn’t happy with the way they turned out so I remade them tonight. I made sure all the ingredients were good, recipe was followed exactly, etc. but they were worse. They became completely thin crispy brown things with no center. The heat was correct, time baked perfect…I just don’t know what went wrong. Any suggestions or ideas?
I have a
Megan Lavin
Hi Melissa! I am totally OK with your son re-naming them mom’s famous cookies. That’s so adorable! Every mom needs to be famous for at least one recipe. That’s interesting it’s acting differently when it’s worked before. I would try adding two more tablespoons of flour at a time, and testing/baking one or two cookies and see if that stops it. If it doesn’t add 2 tablespoons more.
Or, you can try chilling the dough for 30 minutes before baking.
Or, are you using like a silicon pad to bake them on? I find my cookies started spreading less when I bake on this because it gives it some grip and something to stick to. Good luck! I hope one of those work for you and you can enjoy the cookies once again.
Melissa
Hi Megan! I wanted to follow up and let you know I tried all your suggestions and had minor improvements. I did a google search of my issue which suggested a baking soda problem. I got fresh baking soda and the cookies were perfect again. Just made a double batch again last night & they were amazing. They also freeze nicely, defrost fast and still taste great. My son says they even taste good frozen when he can’t wait for them to thaw. Thank you ❤️.
Megan Lavin
Way to persevere! I am impressed that you didn’t give up, and am so grateful you found the root cause. That is so satisfying! I’m happy for you, and hope that others will see your comment if they’re having issues and it will help them to remember. Eat an extra cookie for me!
Jocelyne Andrade
Hi so I’m allergic to a lot of things and I can’t have xanthan gum but is guar gum an option as an alternative for this recipe and other recipes that you’ve posted ? If so what measurement would that be?
Megan Lavin
Hi Jocelynne! Thanks for coming to my page. I’ve never personally tested my recipes with guar gum, but I have heard it can be swapped out at 1:1. I’d love to hear your experience if you do try it. Happy baking.
Natalie
These look fantastic! I would love to try them. However, my daughter can not have vanilla extract flavor. As well as, dairy, egg, soy and wheat. Any suggestions for not using vanilla extract or the pudding?
[email protected]
You could try omitting them. Although, I’ve never tried it that way. The only way I’ve tested is what is listed. Best of luck!
Erin
These cookies ate fantastic! This is the first allergy friendly cookies that my family said were actually good, not just for df, gf, egg free, nut free, and in our case “Levi safe”. Thank you! Have you ever frozen the cookie dough or pre baked cookies? Im trying to get prepped for a family road trip.
[email protected]
Thanks so much Erin for the feedback. I’m so glad they were safe for Levi and the entire family could enjoy them. I’ve never personally frozen them, as we gobble them up. If I were to venture my bust guess. I would freeze cooked sugar cookies and wait to frost them until you’re ready to eat the. Report back and travel safe!
Erin Smith
I froze already baked cookies and they thaw out really well! We took some on a picnic to the zoo and everyone was thrilled. My husband even ate one straight from the freezer and said it thawed well in his mouth. 😉
[email protected]
Yay! I’m so glad your family is enjoying them. And, I don’t blame your husband, sometimes you just can’t wait for them to thaw!