Allergy-free Chocolate Chip Cookies

Since chocolate chip cookies are probably one of the most popular baked goods, I thought I should include a post with my allergy-free version.  These cookies are gluten-free, dairy-free, egg-free, and nut-free. They last about 2 days at my house, enjoyed by those with and without food allergies.

The first thing I do is make my 'egg' mixture with ground flax and let it sit for a few minutes and thicken.  Meanwhile, I cream together the shortening and sugars.  For some reason, I prefer mixing this dough by hand, but you could use a mixer as well. Once the 'egg' has thickened, I stir it and the vanilla into the creamed sugars until it's nice and fluffy.:

The next step is to whisk together the remaining dry ingredients and mix them into the dough.  After the chocolate chips are stirred in, I form the dough into 1 1/2 inch balls and place them on a cookie sheet at least 2 inches apart.  

The cookies are baked in a 350 degree oven for 10-12 minutes, depending on how crunchy you like them to be.  Gluten-free baked goods tend to dry out pretty quickly, so I prefer 10 minutes. I hope you and your family enjoy these as much as we do!

Recipe: (shared on Gracelaced Mondays, Gluten Free Monday, Slightly Indulgent Tuesdays, Tasteful Tuesdays, Allergy Free Wednesdays, Tastetastic Thursday, Gluten Free Fridays, Allergy Friendly Friday, Healthy Vegan Friday)

Chocolate Chip Cookies (GF, V)
(makes about 36 cookies)
1 c vegetable shortening (I like Spectrum)
1 c sugar
3/4 c brown sugar
2 'eggs' (2 T ground flax + 6 T water)
2 t vanilla
1 1/2 c gluten-free flour (I like 6:2:1 Superfine brown rice flour, potato starch, tapioca flour)
2/3 c oat flour (you can grind yourself with gluten-free oats)
1 t baking soda
1 t baking powder
1 t salt
1/2 t xanthan gum
2 c dairy-free chocolate chips


  • Preheat oven to 350 degrees
  • In a small bowl, combine the ground flax and water and let sit for a few minutes to thicken. Cream together the shortening and sugars in a large bowl.
  • Add the 'eggs' and vanilla to the creamed sugars.  Mix well until the dough is fluffy.
  • Whisk together the flours, baking powder, baking soda, xanthan gum, and salt.  Add the dry mixture to the sugar mixture until well combined.  Stir in the chocolate chips.
  • Form the dough into 1 1/2 inch balls and place on a cookie sheet about 2" apart. Bake 10-12 minutes.

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  1. These look great, Angie. I'll give them a try. Is it 1 teaspoon of baking powder? Also, what do you use to grind the oats--will a food processor work, or do I need something else? Thanks for posting the recipe.

    1. Hi Valerie! Thanks for picking up my typo. Yes, it is 1 tsp of baking powder - I fixed the recipe. I use a coffee/spice grinder to grind my oats. You can get one at Target for as little as $14. I actually use this exact one: The food processor should work, it's just more difficult to wash. :) Apparently, you can use a blender too: Let me know how they turn out for you!

  2. These look great! I totally agree about the food processor being harder to clean, ha. Maybe I'll invest in the cheapie spice grinder.

  3. Hi there! Just found you via a link on FB! Nice blog. I was wondering (couldn't figure out how to contact you) if I could have permission to feature your photos on my blog and/or FB (w/ credit, of course!). My readers would love your content. i would also be interested in a guest post from you if you would like :-).


    1. Hi Adrienne!

      Thanks for the kind words! Yes, I need to get my contact info on here.:) Yes, you have permission to feature my photos, and I love guest-posting! Thanks!


  4. YUM! This is making me hungry!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from