These allergen-free chocolate chip cookies are super tasty and simple to make! They are gluten-free, dairy-free, vegan, egg-free, nut-free and soy-free.
Chocolate chip cookies that everyone can enjoy
Awhile back, I made a delicious low-carb chocolate chunk cookie recipe, which I still love to make whenever the cravings hit. I know so many people have food allergies to dairy and eggs though, so I wanted to make a recipe that I know everyone can enjoy.
These cookies are vegan, gluten-free, dairy-free, soy-free and nut-free. Without all of those ingredients, you think it would be impossible to make a cookie that has a good consistency and tastes delicious…but it’s not!
These cookies are rich, thick and can easily be made either soft and chewy, or crunchy, by changing the baking time.
Simple to make and delicious as well
These allergen-free chocolate chip cookies are also quite simple to make. There is no chilling needed, or stand mixing. You will need the following ingredients:
- Gluten-free flour blend
- Coconut sugar
- Baking soda
- Coconut oil
- Maple syrup
- Vanilla extract
- Allergen-free chocolate chips
You will want to start by adding the dry ingredients (flour, coconut sugar, baking soda) to a bowl. In another bowl, melt coconut oil and add in maple syrup and vanilla extract. Pour wet ingredients into the dry ingredients and stir to combine.
Once dough is well-mixed, add in chocolate chips and stir to combine. Roll dough into 1 inch balls, and place onto a baking sheet lined with parchment paper. You will want to press the dough down a bit, as these will not spread out much while they bake.
If you want softer cookies, bake for 10-12 minutes. They will not look done when you take them out, but as they cool, they will continue to cook a bit more. If you want crunchy cookies, bake a little longer, for about 12-14 minutes.
How can I make these sugar-free?
It’s actually quite simple! You’ll want to use a granulated sweetener that is a 1-to-1 substitute with granulated sugar. They usually state this on the package. I like Lakanto, Pyure and Swerve. You will also want to use sugar-free chocolate chips. I like the Lily’s brand, as well as the Bake Believe brand.
Can I use a non-all purpose gluten-free flour (almond flour, coconut flour, tapioca flour, etc)?
I recommend using an all-purpose gluten-free flour here, because single ingredient flours have different absorptive properties. If you use almond flour, it absorbs much less liquid than coconut flour does (4-5 times less!). Substituting different flours is very particular to the type, so if that is all you have available, be sure to check the conversion of your type of flour to an all-purpose flour.
You may also enjoy:
Allergen-Free Chocolate Chip Cookies
- 1-1/2 cups gluten-free flour I like the Pillsbury brand
- 2/3 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup allergen-free chocolate chips
- Preheat oven to 350 F (175 C).
- Mix dry ingredients together in a large bowl, making sure to remove any clumps of flour or sugar. In a second bowl, melt coconut oil then add in maple syrup and vanilla extract.
- Add wet ingredients into dry ingredients and mix to combine. Add in chocolate chips and stir into the batter.
- To a baking sheet, add parchment paper. Form dough into 1 inch balls and place onto baking sheets. Push dough down slightly, as the cookies will not change shape significantly as they bake.
- Bake for 10-12 minutes for soft cookies, or 12-14 minutes for crunchier cookies.