I know have told you before: chocolate chip cookies have a special place in our family’s heart. We love to bring a batch of my gluten free oatmeal cookies along on hikes, and these vegan no bake cookies are always a hit!
I think you could call us connoisseurs, or even cookie snobs if you like. We love our cookies (for better or worse!)
This recipe did not start out as an attempt to make chocolate chip cookies, nope!!
I was after a cookie crust for a lemon bar. I was perusing a lovely, idea-inspiring cookbook called Allergy Proof Recipes for Kids, and stumbled upon a recipe referred to as “Brown Sugar Dough.” and figured it would work well. I inadvertently made a whole batch instead of half, so I had extra to play with.
After tasting the first batch, I made a few tweaks, added some chocolate chips, and, VOILA!! The best real-chocolate chip cookie tasting but completely allergen free version of any cookie I have tried (made or bought) yet!!
I had several people test them out who have no sensitivities, and they thought they were lovely…the perfect texture AND taste.
One bite of these, and you won’t believe they are allergen free, or that it took so few ingredients and was so easy to make!
Trust me on this one, you won’t be disappointed!
Additional allergy free recipes:
- my paleo chocolate avocado cookies are top 8 free!
- Healthy mango sticky rice is a tropical treat!
- These gourmet marshmallows are a bit of a fun science experiment with the kids…and no corn!
- These gluten free lemon cupcakes are sure to please!
- These Paleo & Keto Chocolate Chip Cookies look amazing!
Allergen free chocolate chip cookies note:
This dough comes together more like a shortbread recipe than a drop cookie, fyi.
So please refer to picture to notice the appropriate texture! You will need to press the dough together or you can simplify your life by using a cookie scoop!
Allergy Free Chocolate Chip Cookies Recipe:
Be sure to come back and leave a comment if you try this recipe!
Amazing Allergen Free Chocolate Chip Cookies
Ingredients
Dry:
- 1 cup brown rice flour
- 1 cup gluten free oat flour
- 1/2 cup tapioca flour
- 1 teaspoon sea salt
- 3/4 cup brown sugar or palm sugar
- 3/4 cup organic sugar may use a low carb substitute
Remaining Ingredients:
- 1/2 cup Spectrum Palm Shortening I use rainforest safe. Or coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoons non-dairy milk or more
- 1.5 cup chocolate chips I used a dairy free soy free dark chocolate chips
Instructions
- In a large bowl, whisk all dry ingredients together.
- Cut in the shortening using a pastry blender. Alternately you could pulse all the ingredients in a food processor until mixtures resembles cornmeal.
- Mix in the milk and vanilla. Refer to the pictures, the dough should not come together completely until you press it together. Add more milk if you need to, the dough is NOT as dry as a pie crust, if you grab a ball and squeeze, it should come together easily.
- Form balls roughly the size of golf balls, place on cookie sheet and flatten. There is no leavening in these, so make them look like a cooked cookie would look before they go into the oven!
- Bake in a 350 degree oven for about 14-15 minutes until just golden, this way they will be crunchy on the outside, soft on the inside.
Nutrition
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This was a great recipe to clean out my pantry tonight. I actually had no brown rice flour so I subbed a mixture of sorghum, millet, and sweet rice flour in its place. Still turned out yummy! One small issue for anyone out there trying to reduce sugar. I used exclusively palm sugar and only put in about a cup…combined with the teaspoon of salt, I found them to be a little too salty for perfection. Never even crossed my mind to reduce the salt with the sugar! Lesson learned. Thanks for the inspiration!
Great adaptation Katie! Thanks for sharing with us!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Got the “link back” fixed on this one! Happy to have you at Gluten Free Fridays 🙂
Cindy
PS
Thanks for the heads up, I wasn’t checking it. We have been out all day, so I SUPER appreciate the heads up! 🙂 Thank you 🙂 🙂
I have pinned and tweeted this recipe as well! Thanks for linking up! 😉 Cindy
These look delicious! I am always looking to try new cc cookie recipes!
I know, Alaine, we have so many recipes we love here too!! Each one a little different with something different to offer! Thanks for stopping by!
Thank you so much for sharing this delicious cookie ( i love cookies) recipe with us at gluten free fridays! So glad you stopped by this week:)
hi tessa. today i made these cookies again and added 1 TBSP of psyllium husks and 1 TBSP chia seeds. I was supposed to grind the seeds first but accidently threw them into the processor which was next to the grinder! also added 1 tsp BP. YUMO! thanks for the inspiration!
SOme sort of formattin issue, I moved the picture so it's all visible, 1/2 cup!
Your amounts for butter/shortening in the first line seem to be missing?! How much do you use?
Hi Tessa
Yummy! I am going to try these – and congrats on getting on the shortlist for Allergy Free Wednesdays!
Best wishes
Charmaine
Hi Tessa – I see you said you shared this at CC Katie – does she have a linky party? I couldn't find it when I clicked on your link – thanks! You can email me at wholenewmom at gmail dot com
They are…give em a go!
Oh my gosh, they look incredible! 🙂