Super Duper Allergy Free Chocolate Chip Cookies


In case you haven’t picked up on my excitement about these cookies based on the title of this recipe… I’m SUPER DUPER excited!

I knew when we started this blog that one of the very first recipes we had to put up were chocolate chip cookies. And not just any chocolate chip cookies; I’m talking chocolate chip cookies free of dairy, wheat, gluten, eggs, nuts, and soy… All the things normal chocolate chip cookies are full of!

(Did I say chocolate chip cookies enough?)


It took me four days, lots of refrigerated coookie dough, and three baking tries to get these right, and man do they taste good! I learned that it’s not so much the batter, but the way you bake them that matters.

You can see my first two baking tries on instagram, and I just couldn’t get them to stop burning. Like, they were bubbling up five minutes in they were so hot. But finally, I took down the temperature, laid the cookies out a different way, and BAM, beautiful allergy friendly chocolate chip cookies!


I even took them up to school and tested them on the teachers and students and everyone had no clue they were free of wheat, dairy, eggs, soy, and nuts!


I also have a vegan friend, Sophie, and the look on her face when I told her these cookies are vegan was priceless. So yeah, you should try these cookies whether you have an allergy or not, because they’re just that good!

They are crunchy (which I love) yet super chewy (which I also love)!! The only thing is that if you’re a batter eating lover (which lets face it, who isn’t?) I would use a different flour, maybe tapioca or rice flour? Because my batter tastes NASTY! But when baked with the chocolate all melted, the cookies were oh so good.


Our fearless tester Vivian also approves… so they are loved by everyone. Dip one in a glass of rice milk, and you’re set!



Super Duper Allergy Free Chocolate Chip Cookies
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour*
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum*
  • 1 cup soy free Earth Balance butter
  • 1 cup sugar
  • 1 cup light brown sugar
  • ¼ cup applesauce
  • 1 teaspoon salt
  • ¼ cup vegan cream cheese** (optional)
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups chocolate chips (Enjoy Life Mini Chips are what I used)
  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, xanthan gum, and salt.
  2. Then, in another medium sized bowl (preferably a stand mixer with a whip attachment) cream together the butter, sugar, brown sugar, vanilla extract, and cream cheese until light and fluffy. Then add the applesauce. Slowly add the flour mixture and beat until it’s all combined, and finally add the chocolate chips.
  3. Chill the dough in the refrigerator for 1-2 hours, or until firm.
  4. When ready to bake, preheat the oven to 300 degrees F. Line a pan with parchment (wax) paper. Shape the dough into balls about the size of your thumb then press down just a little bit so that they are thick, but flat on top. Bake cookies for 15 minutes or until lightly browned on the edges.
*Bob’s Red Mill is certified gluten and dairy free, but is manufactured in a facility that uses tree nuts and soy. *The xanthan gum I used was also Bob’s Red Mill... read above, or use a certified soy free brand. **If you are allergic or sensitive to soy, exclude the vegan cream cheese because it contains soy. Make sure the cookies are all the way cooled before trying to take them off the wax paper, or else they will stick to the paper and pull off with the cookies.


I just have to say chocolate chip cookie one more time…

Chocolate chip cookie

Chocolate chip cookie

Okay, I’m done.

Chocolate chip cookie


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