By far the most popular cookie in my circle, my sister asked me for a favorite allergen free chocolate chip cookie recipe. We have our favorite gluten free chocolate chip cookies using butter and eggs, but wanted a dairy and egg free version too!
Let me first start by saying that I love chocolate chip cookies…but my husband?! He’s is crazy about them!
He likes to brag to people about my cookies, and the fact I could have a batch whipped together and in the oven in under 10 minutes always earns me extra points!
I am afraid I have created quite a food snob out of him.
So when I first embarked on this endeavor of allergen free….chocolate chip cookies were my first experiment in the cookie department. I have tweaked, changed, and played with so many variations…and some have been really good, while others were dismal failures.
So happy to share this recipe with you…while not the original butter/egg/wheat flour recipe, pretty darn near close, and much better than your average cookie, even the ones WITH allergens.
I aim to please sister dear, so here it is!!
Can I use different gluten flours?
In short, YES!
I play around with different flours ALL the time. If you have a favorite gluten free flour blend, be sure to omit the additional guar gum if yours already contains gum.
And please, leave a comment below to ask for help subbing…there are SO many options (many good, some bad), each with their own delicious possibilities!
Want to replace the gum in a gluten free cookie recipe?
Many people discover they are sensitive to gums. If you think this might you, or for whatever other reason, here are a couple of options:
- Add 1 tablespoon of gelatin to the dry mix instead.
- Try gelling 2 tablespoons of either flax meal or chia meal with the 1/2 cup milk before adding it to the recipe.
- Try adding 2 teaspoons psyllium powder to the dry mix.
Additional Gluten Free Cookies:
- Gluten Free Thumbprint Cookies are my all time favorite Christmas cookie! That MIGHT make me an old lady…lol!
- A holiday cookie, these Paleo Pumpkin Snickerdoodles are one my favorites.
- These Samoas use coconut butter for an extra special treat!
- My Gluten Free Sugar Cookies have been made about a gazillion times in this house!
- We love these keto chocolate chip cheesecake bars!
Gluten Free Vegan Chocolate Chip Cookies Recipe:
Be sure to come back and leave a comment if try these yummy cookies!
Gluten Free Vegan Chocolate Chip Cookies
Ingredients
- 1 cup gluten free oat flour or sorghum, or brown rice flour
- 3/4 cup tapioca starch
- 1/2 cup brown rice flour
- 1 teaspoon guar gum or xanthan gum
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 cup organic cane sugar
- 1/2 cup brown sugar or palm sugar
- 1/2 cup avocado oil
- 1/2 cup non dairy milk I use coconut milk from a carton
- 1 tablespoon vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven 350 degrees.
- Whisk the dry ingredients together.
- Beat in the wet.
- Add more milk if you need to by the tablespoon: dough should be very stiff and smooth.
- Mix in the chocolate chips.
- Bake in a 350 degree oven on a Silpat lined cookie sheet, About 8-11 minutes for golf-ball sized balls of dough.
- When they are turning just golden, they should be done. Let cool for 5 minutes before moving to a cooling rack, store in an airtight container, preferably in the freezer!
I would like to try and make these. What can I use in place of the Avocado Oil? I like to buy Organic Avocado oil and this is hard time find compared to other organic oils. Also, if you add more brown sugar than white sugar doesn’t it make it a chewier rich flavor. I prefer cookies that are chewy and rich as possible not cakey or thin and lots of extra chocolate.
Thanks to answer my 2 questions about hte oil and brown sugar versus white sugar ratio?
Yes, all brown sugar, or any ratio will work, and yes, brown sugar makes for a chewier cookie. Any neutral vegetable oil will work!
How would you make this recipe gum-free? I seem to be really sensitive to gums. I’m just learning about gluten free cooking, and gums are really hard to avoid. Thanks!
Hi Carolyn, I have had good luck with using equal amounts, or sometimes 1 1/2 times the amount in gelatin! In these cookies, try 1 1/2 teaspoons gelatin.
Looking forward to making this recipe. Will let you know how they turn out and thank you for posting!
That's the truth Steph…we're so lucky! And the variety of wholesome gluten free grains out there is amazing…so many new things i have discovered!
We love chocolate chip cookies too. Isn't it amazing that we have all these gluten-free otpions for baking now? Imagine trying to be GF 15 years ago.
(Here from Allergy-Free Wednesday)