Allergen Free Chocolate Chip Cookie Recipe: Egg Free and Dairy Free
If you have a food allergic child you know how difficult it can be to find allergy friendly and safe recipes. Here’s a quick and easy chocolate chip cookie recipe that everyone will love!
In all fairness this recipe is not free of the top 8 major allergens; but it is free of peanut, tree nut*, egg, sesame, soy (depending on your allergy level), and dairy.
And you have the benefit of knowing you made it yourself. No cross contamination!
Here’s what you will need:
1/2 cup of shortening
(we use Spectrum brand made with 100% organic palm oil-alternatively 1/2 cup of safflower or canola oil would work as well)
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 cups unbleached all purpose flour
(you can also replace 1/2 cup of flour with oats or wheat flour)
1 teaspoon baking soda
2 teaspoons vanilla extract
3 tablespoons vegetable oil (omit if using oil instead of shortening)
1-2 tablespoons water (if needed)
1/2 cup shredded coconut
*(optional-FDA now considers coconut a tree nut and while rare,
some individuals are allergic)
6 ounce package of dark chocolate or dairy free chips of your choice
(Enjoy Life makes a dairy free chip, Vermont Nut Free also make a dark chocolate skipper which is an M&M replacement.) (Keep in mind that many chips contain soy lecithin though many individuals are not allergic.)
Instructions
Preheat oven to 350 degrees F
Combine shortening and/or oil, sugars, and vanilla and stir until mixed. Combine flour and baking soda in a separate bowl then add to wet mixture. Add optional coconut and stir. At this point mixture should be slightly moist, not dry or crumbly; add a small amount of water as necessary. Add chips and combine.
Drop by teaspoonfuls on ungreased cookie sheets spaced 2 inches apart. Bake for 8-10 minutes until cookies appear to be just barely set in the middle. These cookies will not brown like traditional cookies so be careful not to overcook.
Cool cookies on pan for 3 minutes then transfer to wire racks to cool further. Yields approximately 2 dozen cookies.
Because they are preservative free, they are best eaten within the first few days of baking. These cookies go fast in our house so we make a double batch, wrap in pairs when cooled, and freeze. Makes for a perfect lunch box snack!
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Tagged allergen free cookies, cookie recipe, dairy free cookie recipe, egg free cookie recipe
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Sonia AndersonOctober 24, 2009 at 5:42 pm
HI,
Can you please email information about any soy free chocolate or chocolate products that yu have availalbe in NZ.
Kind regards,
Sonia
Ruth SmithOctober 25, 2009 at 6:02 pmAuthor
Sonia,
Please look above at our Allergen Free Foods Section-Packaged Foods-Soy Free.
Enjoy Life is a brand that makes soy free chocolate chips and chocolate. You may have them in NZ-or many online retailers will ship.
QuinnJanuary 26, 2010 at 9:11 pm
Just made these cookies, but used a rice flour mix instead of the wheat flour because of a wheat intolerance. They still tasted great! Thanks for this, it’s hard to find recipes for cookies with accessible ingredients when you have an intolerance to dairy, wheat or eggs!
Ruth SmithJanuary 27, 2010 at 12:08 amAuthor
Quinn,
Thanks for stopping by to comment and let me know how the cookies turned out sans wheat!
I’ll have to give the rice flour mix a try!
CaraFebruary 9, 2011 at 9:39 pm
These were awesome!!! I’ve had a hard time finding a good recipe both me and my husband like. Choc chip cookies are his fave but I can’t have dairy. Our dilemma is fixed!!! This recipe I will keep forever!!! Thanks so much for sharing it!!!
Ruth LovettSmithFebruary 16, 2011 at 6:26 pmAuthor
Cara – you made my day! I’m so glad you liked the cookies and the recipe. FYI – they freeze great too! We sometimes freeze the already baked cookies or we make extra dough, roll into logs and then freeze for another day of baking. Enjoy and thanks for commenting!
elisssabethMay 14, 2011 at 7:51 am
They’re ok. Our second batch came out better with a little added salt.
Ruth LovettSmithMay 19, 2011 at 2:34 pmAuthor
Thanks for sharing elisssabeth! We try to avoid salt in our house, however salt does add flavor and helps in preserving the cookies. :)
PaulaMay 22, 2011 at 2:52 am
Thank you for posting this awesome, egg-free recipe. I made a few changes, however. My son is allergic to egg, corn, soy, and peanut. I replaced the shortening with butter except that my stick was missing a tablespoon; therefore, I replaced that tablespoon with shortening. I omitted the oil and replaced the egg with a tablespoon of flaxseed and three tablespoons of water, per the flaxseed box. I used Hershey’s chocolate chips. It’s almost 2:00 AM, and I just ate three cookies (totally against my weight-loss plan). They are delicious!!!! Maybe I’ll just use shortening the next time… just to compare.
Ruth LovettSmithMay 24, 2011 at 1:48 pmAuthor
Paula – thanks for the compliment and tips! I’m so glad you enjoyed your cookies!
Just so you know – if no one sees you eating the cookies at 2am – it doesn’t count. :)
ErinAugust 17, 2011 at 11:03 am
I made this last night, I chopped up some bakers chocolate and a boom-choco-boom, couldn’t find and diary free chocolate chips at the supermarket that was convent on the way home from work last night and I really wanted chocolate chip cookes! I do plan to make them again,when I can made it to the other supermarket with a better dairy free selection, they were good though! Both my 11 month old son and I are allergic to dairy, so I have started to make a dairy free cook book for us, and this recipe had made it in there!!
Ruth LovettSmithAugust 19, 2011 at 12:06 pmAuthor
Erin,
Thanks for the comment and compliments. I’m so glad you liked the cookies! I hope you are able to enjoy some of our other recipes!
Cara HSeptember 19, 2011 at 5:08 pm
Thank you so much for this recipe! We need to be totally allergen free, but this was so easy to adapt. Here’s what I did:
- I subbed lard for shortening (gross-sounding I know, but it works better than anything else I’ve tried for baked goods),
-subbed 1 c brown rice flour + 1/2 c whole corn flour for the regular.
-used applesauce instead of oil
-added about 1/2 t salt
Result: the closest to conventional cookies I have ever had! I can bring these in to my kids’ classrooms and not feel like I have to explain or apologize for them–and THAT makes them the go-to cookie recipe from now on.
Ruth LovettSmithSeptember 20, 2011 at 3:01 pmAuthor
Cara – thanks so much for stopping by and commenting and for sharing your adapted recipe. I’m so happy it worked out for you!
NancyJanuary 7, 2012 at 3:57 pm
Great cookies!
My 9year old son is allergic to milk & egg BIG HIT & very easy to make :-)
Thank you
Ruth LovettSmithJanuary 10, 2012 at 2:20 pmAuthor
Nancy,
So happy to hear it! Thanks so much for taking the time to comment! :)
MandySeptember 20, 2012 at 2:00 am
I am looking forward to trying these. My friend and I recently opened a daycare and we have a little girl around the age of 3 who is allergic to milk and eggs. I love baking and want to make as many of our treats ourselves and with the kids help. The benefit of something like this is that all the kids can eat them so I dont have to worry about her accidentaly eating someone elses snack or the other kids wanting her treats.
Ruth LovettSmithSeptember 26, 2012 at 2:13 pmAuthor
Thanks Mandy for stopping by to comment and for considering the needs of the food allergic kids in your care.
Please do make sure that you speak with the parents of the food allergic child to make sure that they are okay with your serving their daughter home made goods. Some food allergy parents prefer home made foods from home only.
If they give you the okay, just be sure to avoid cross contamination of potential allergens with the cooking tools you are using for the allergy safe cookies.
Again, thank you SO much for considering the needs of the food allergic children in your day care.