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Allergen-Friendly Chocolate Chip Cookies

Updated: Sep 23

Something serendipitous happened this weekend...I finally cracked the egg-free, sugar-free, soy-free chocolate chip cookie code!


These allergen-friendly chocolate chip cookies cookies are soft, gooey, melt-in-your-mouth deliciousness. It's only taken me maybeee 130 tries to get the cookies this good. And now, I want to share!


gooey chocolate chip cookies

What You'll Need (makes a dozen cookies)

  • 1/2 cup softened salted butter (For my dairy-free folks, you can use coconut oil at room temp or softened vegan butter)

  • 1 cup golden coconut sugar (I wish it didn't make a difference but it definitely does. Regular coconut sugar is good but they make a less gooey cookie)

  • 1 flax egg (see "Get Ready" for directions)

  • 1 tsp vanilla extract

  • 1.5 cups all purpose flour (all purpose gluten-free flour works really well too!)

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1/2 tsp sea salt

  • 1 cup chocolate chips (Soy-free, sugar free for the whole enchilada. I like Hu or Guittard Sante brand)



First Thing's First

Soften that butter! Whether you're using cow's butter, vegan butter, or coconut oil, make sure you can put your thumb in it before you start.


Get Ready

Preheat oven to 375°F

Prepare 1 flax egg - in a small dish, combine 1 Tbs ground flax with 3 Tbs water. Let sit for 5 minutes


Cream together

With a hand mixer, cream butter & sugar until slightly fluffy


Add in:

Flax egg

Vanilla

Beat until light in color ~1 minute


Add in:

All purpose flour 

Baking soda

Baking powder

Sea salt

Mix until combined


Stir in:

Chocolate chips

cookie dough balls

Prepare

Line cookie sheets with parchment paper

Drop in 2-3 Tbs balls onto prepared cookie sheet


Bake

Bake for 8-10 minutes until just barely starting to brown. Don't overbake!!

Remove & let sit on the cookie sheet for 5 minutes before moving them to cooling rack


Store

These store well in an airtight container for up to 5 days (if they last that long!) or in the freezer for up to 2 months


Happy Baking! As always, reach out if you have any questions, and please let me know how it goes!

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