Free of the top 8 food allergies, these chocolate chip cookies are crispy on the outside and chewy on the inside. A perfect cookie that everyone can enjoy. No gluten, dairy, egg, soy, nuts.
Just because you have allergies doesn’t mean you should go without one of life’s true joys: A chocolate chip cookie. This recipe has been tested time and time again, each time getting closer to perfection, and I think we’ve got it. It’s free of gluten, dairy, eggs, soy, peanuts, tree nuts, sulfites, sesame, fish (who would put fish in a cookie?), no nightshades, AND still is full of flavor.
The outside edges are crispy, the inside is chewy, and it’s filled with chocolate chips! They don’t fall apart when dunked in milk (or tea!) and they have no funky aftertaste. Even my family members without allergies couldn’t stop swiping a few each time they walked past!
Allergy Variations for Chocolate Chip Cookies
First, the wheat. If you can eat wheat, please use regular all-purpose flour from your favorite brand. If you are allergic or avoiding wheat, swap it out for a gluten free version. My personal favorites are Better Batter (which contains potatoes so avoid if allergic) and Krusteaz (which is nightshade free).
Want to make your own gluten free flour? I have a recipe that is not only gluten free, it is also nut free and nightshade free! Find my gluten free flour recipe here!
Next, let’s talk butter. Butter from a cow or butter from a plant work seamlessly here. Simply swap out the cow butter for something like Earth Balance (which has a soy free version), or another non-dairy butter.
If you are out of butter altogether, I suggest using shortening. In fact, even if you have butter, you might want to reach for shortening for a better tasting cookie.
Butter made in American contains on average 16% water, which turns to steam in the oven, helping the development of gluten. By using shortening, you are using something that has no water in it. Your cakes and cookies remain soft and cake-y even after cooling down when made with shortening.
Plus, the pure fat in the shortening helps with the lack of eggs in the recipe. The fat from the shortening will help develop that beautiful cookie crumb.
Chocolate Chip Cookie Baking Tips
When making these at home, here are a few tips to really help your cookies shine.
Make sure you use a stand mixer if you have one. By whipping the butter or shortening, you are aerating the fat, helping the final cookie to achieve a light and fluffy texture.
The cream cheese is added to help with the gluten free flour. Traditionally, gluten free flour blends are made with rice flour, which are notorious for being gritty in texture. The cream cheese helps to keep the dough moist and adds a little extra fat and flavor to the cookie. This is useful to add in many gluten free baking!
If you are allergic to milk, you can swap out for a different cream cheese with no issues. If you can’t have milk or most cream cheeses, add in one extra tablespoon of butter alternative or shortening as well as an extra splash of vanilla and cinnamon.
Bake these cookies on parchment paper. This helps them not to stick.
When these cookies are done, they MUST rest on the cookie tray till they are cooled. This helps them hold a form. I know how tempting it is to swipe from fresh from the oven but trust me that waiting will pay off big time.
Finally, when shaping these cookies, roll them into a ball with your hands and gently press them onto the cookie tray so they flatten out ever so slightly. They will spread so I wouldn’t put more than 12 on a tray at a time.
And that’s it! This makes 24 amazingly delicious allergy friendly chocolate chip cookies for you and your family to enjoy.
Want to make more cookies that are allergy friendly? Try my flourless double chocolate brookie cookies!
Did you make this recipe?
The BEST Chocolate Chip Cookies – Top 8 Free
- 1/2 cup butter of choice OR shortening
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp cream cheese of choice or shortening, see note
- 1/3 cup water
- 2 tsp vanilla
- 1 3/4 cup gluten free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 12oz bag of chocolate chips
- sprinkle of cinnamon
- sprinkle of flaky sea salt
- Preheat your oven to 350°F / 177°C. Prepare two bakinig sheets with parchment paper. Set aside.
- In your stand mixer with the paddle attachment, whip the butter (or shortening) until light and fluffy. Add the brown sugar, white sugar, and cream cheese, whipping once again until fluffy. Add the remaining wet ingredients of water and vanilla. Mix well.
- Now add your dry ingredients of salt, cinnamon, baking soda, baking powder, and flour. Start mixing slowly so flour doesn't get all over your kitchen but ramp up the speed until your ingredients are fully incorporated.
- Pour in your chocolate chips. You may need to mix by hand to make sure the chips don't fall to the bottom of the bowl.
- Using a tablespoon, measure out cookie dough into your hands and roll into a ball. Gently press them onto the prepared cookie sheets so they are flattened out slightly. Sprinkle with flaky sea salt on top for an extra pizazz (optional but I so recommend this).
- Bake in the oven for about 15 minutes, or until a light golden color is achieved on the outside edges of the cookies. They may not look done in the middle, but they are.
- Remove from the oven and let rest and cool completely before transferring or enjoying.