Tried & True Allergy-Friendly Chocolate Chip Cookies

Aug 19

These are hands-down the most requested cookies in our house — and they just happen to be gluten-free, dairy-free, egg-free, and peanut-free! They’re soft, chewy, and downright addictive (we can never keep them around for long).

Ingredients

2 ¼ cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1 tsp salt
¾ cup packed brown sugar
¾ cup sugar
1 cup (2 sticks) dairy-free butter (I like Country Crock Plant Butter)
1 tsp vanilla extract
2 egg replacers (I prefer Bob’s Red Mill Egg Replacer)
2 cups allergy-safe chocolate chips (Enjoy Life is our go-to)

Directions

Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a small bowl, mix flour, baking soda, and salt. Set aside.
In a large bowl, beat together dairy-free butter, brown sugar, sugar, and vanilla extract until creamy.
Add egg replacers, one at a time, mixing well after each addition.
Gradually add the flour mixture and beat until well combined.
Stir in chocolate chips .
Roll dough into balls (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets. (hack, I bake a lot because of the allergies, these scoops save my sanity)
Bake for 11–13 minutes, until golden brown. 15-16 minutes if you like them crispy)
Cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.

Makes about 36 cookies - this will last approximately 1.5 days in my house!

Notes:

For egg replacer: 1 “flax egg” = 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min). You can also use applesauce.
For cookies, I have found the Bob’s Red Mill Egg Replacer works best to maintain the cookie structure.
Always check labels — ingredients and facilities can change.
These cookies are proof that allergy-friendly baking doesn’t have to feel like a compromise — they’re chewy, chocolatey, and 100% family-approved. Whether you’re baking for a school event, a playdate, or just because, I promise these will disappear fast.