Making chocolate chip cookies gluten free, dairy free, and egg free might seem impossible but it's not! With the right ingredients, you can make soft, chewy, and delicious chocolate chip cookies without common allergens that everyone will love!
The first cookie recipe I ever made was the one on the back of the Nestle Toll House morsel bag. They're soft, chewy, and, in my opinion, the perfect chocolate chip cookie!
But when my kids came along and had multiple food allergies including dairy, egg, and wheat, I had to say goodbye to this cookie classic and figure out how to make chocolate chip cookies without wheat flour, butter, and eggs.
In my original recipe from 2008, I used canola and coconut oils because dairy free margarine was not widely available. Recently, I began tweaking the recipe with new ingredients and believe these gluten free dairy free chocolate chip cookies are much closer to the classic cookies I grew up with!
If you have dietary restrictions and thought your chocolate chip cookie-loving days are over, think again! You won't miss a thing with these delectable treats!
Why you'll love this recipe
Allergy friendly - here that means it's free from gluten and the top 9 most common allergens including dairy, eggs, wheat, soy, peanuts, and tree nuts.
Vegan - With no dairy or eggs, this recipe is suitable for a vegan diet. Plus, if you're a cookie dough lover, you can safely eat this dough because it doesn't have raw eggs!
Classic chocolate chip cookie flavor and texture - Even without butter, eggs, and wheat flour, these cookies have the perfect texture - soft and chewy on the inside with just enough crispness on the edges.
Quick and easy to make - there's no need to chill the dough which means you can have a batch of cookies done in less than 30 minutes!
Ingredients you'll need
- Gluten-free all-purpose flour blend - I tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. This is my favorite gluten free flour blend because it's easy to find at stores near me and on Amazon and it works well in most recipes I have tested it in.
- Baking soda
- Salt
- Dairy free butter substitute - I tested this recipe with Earth Balance Buttery Spread which is available in both dairy-free and dairy AND soy-free varieties. For other options, check out this post on butter substitutes.
- Granulated sugar (white sugar)
- Brown sugar - I prefer dark brown sugar for a richer flavor but light works well, too.
- Vanilla extract
- Ground flaxseed - this is mixed with water to create a flax "egg". I often use Bob's Red Mill ground flaxseed but the label does state that it is manufactured in a facility that also uses tree nuts and soy. Gerbs is an allergy-friendly alternative available on Amazon.
- Dairy free chocolate chips - Enjoy Life, Nestle, and Trader Joe's are just a few of the brands I use. Check out this post on allergy friendly chocolate for more suggestions.
How to make them
These cookies come together pretty quickly! Before starting to make the dough, preheat the oven to 375ยฐF.
Next, in a small bowl, mix the water and ground flaxseed to create a flax "egg". Let this sit for 5 minutes or so until it is thickened and no longer separates when stirred.
Next, combine the gluten-free flour, baking soda, and salt in a bowl and set aside.
In a mixing bowl, mix the granulated sugar, brown sugar, and dairy free margarine until creamy. A stand mixer works great but you can also mix by hand.
Next, add the ground flaxseed/water mixture (the flax "egg") and vanilla and mix well. Scrape the sides of the bowl to be sure everything is incorporated.
Add the flour mixture to the sugar and margarine mixture gradually. Be sure to scrape the sides of the bowl to incorporate all of the flour.
Now for the best part! Add the chocolate chips and mix to incorporate into the dough evenly.
Use a cookie scoop or a tablespoon to drop cookie dough onto a baking sheet. Bake the cookies at 375ยฐ F for 8-10 minutes until they're just starting to brown.
Remove the cookies from the oven and allow them to cool for a few minutes before transferring to a cooling rack or paper towel. Enjoy!
Recipe tips and FAQs
Measuring flour
Baking can be fussy, especially if varying amounts of flour are used. Scooping flour into a measuring cup can cause it to be packed down, leading to more flour and dry cookies.
Instead, use a spoon to transfer the flour to the measuring cup, making sure it does not get packed down. If you have a kitchen scale, you can weigh the flour. In my testing, 2ยฝ cups of the all-purpose flour I used was 325 grams.
Storage
Cookies that are gluten free, dairy free, and egg free can tend to dry out quickly. These cookies are best on the day they are baked!
If they aren't gone after a day, I recommend storing them in the freezer to maintain freshness. You can store them in the freezer in an airtight container or freezer bag for 2-3 months.
More gluten, dairy and egg free cookie recipes
๐ Recipe
Gluten and Dairy Free Chocolate Chip Cookies (Top 9 Allergen Free!)
Ingredients
- 6 tablespoons warm water
- 1ยฝ tablespoons flaxseed meal
- 2ยฝ cups (325 grams) gluten free all-purpose flour mix like Bob's Red Mill gluten free 1-to-1 baking flour
- ยพ teaspoon baking soda
- ยพ teaspoon salt
- ยพ cup dairy free margarine such as Earth Balance
- ยฝ cup granulated sugar
- ยฝ cup dark brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1-ยฝ cups dairy free chocolate chips like Enjoy LIfe
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, combine the flaxseed meal and tablespoons of water; set aside until it is thickened and not separating. In a separate bowl, combine the flour, baking soda, and salt; set aside.
- Place the margarine in a large mixing bowl and mix until smooth. Add the granulated and brown sugars and mix until smooth and creamy. Add the flaxseed and water mixture and the vanilla and mix well.
- Gradually mix the flour mixture into the sugar and margarine mixture until fully incorporated. Mix in the chocolate chips.
- Drop by rounded spoonfuls (about 1 tablespoon each) onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Transfer to cooling racks until cool enough to eat. Store in an airtight container for 2-3 days at room temperature or 3 months in the freezer.
Notes
- If you have a kitchen scale, weigh the flour (325 grams) for best results.
- The cookies are best in the first 1-2 days of baking. To maintain freshness longer, store them in an airtight container in the freezer for 2-3 months.
Nutrition
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Magdalena says
We just made these cookies and they are delicious. The recipe was easy to follow. We made 20 cookies. It is nice to have a go to Chocolate Chip cookie recipe that meets all my dietary needs.
Kristi Winkels, RDN, LD says
Hi Magdalena, I'm so glad to hear you enjoyed the cookies! It makes me so happy to know the recipe was easy to follow and met your dietary needs โ thatโs exactly what I hope for. Thanks so much for taking the time to leave a comment!
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Dina says
So good! My kids ate half the dough before I could bake them though. ๐
Kristi Winkels, RDN, LD says
Thanks, Dina! Yes, that is a common occurrence at our house, too!
Jeff says
These were delicious!