Yay! It’s completely Top 9 Free! Free from gluten, peanuts, tree nuts, dairy, egg, soy, sesame, fish and shellfish. No coconut either. Note: This post contains affiliate links, so any purchases made on Amazon through the links will help support Yay, It’s Free From This!
When we had to go allergy-free in almost everything, chocolate chips cookies were the first free from cookie I attempted. I found plenty of gluten-free recipes, but it always used egg and dairy. On the flip side, if I found vegan recipes, it used wheat flour. If I found both gluten-free and vegan, it used nut or legume flours all of which Cee was allergic to at the time. It took years for me to realized the recipe was right under my nose all along. I spent most of my life using the Betty Crocker recipe, but I had automatically assumed any regular recipe I used to make just wouldn’t work when I translated it to a free from recipe. Boy, was I wrong. I was able to stay pretty close to the original, which I always thought was an easy recipe. So I promise, even though these are free from or allergy-free, they are still the easiest and best free from cookies you’ll ever make!
The Gluten-Free Flour Mix
Originally, I replaced the regular wheat flour with just all-purpose gluten-free flour, but it tasted like it was missing something. Without eggs and regular butter, it lacked flavor and the texture wasn’t quite right. So I added a bit of almond flour during many iterations and that was the key. To make it completely nut-free, I subbed with sunflower meal and it was even better! Also, see additional Notes below.
Butter Substitutes
Recently, some pretty amazing nut-free vegan butters have emerged on the marked. Target has Good & Gather plant-based butter sticks that work well and are soy-free. Earth Balance butter sticks were my go to, but the soy-free version is hard to find in my area. My current favorite is Violife’s vegan butter. It makes the most silky buttercream frosting and it’s flavor is great. It does contain fava bean protein, so don’t use it if there is a legume allergy, which we personally struggled with for years. Otherwise, if there are still issues or restrictions with any of these suggestions, you can use palm shortening or try coconut oil if you don’t mind the flavor.
The Cookie Dough
Easiest cookie dough ever! Mix all your dry ingredients together and set aside. Place your vegan butter and sugars in a large bowl. Beat with an electric mixer until slightly whipped. Add the egg substitute, non-dairy milk and vanilla and mix until incorporated.
Then slowly add in the dry ingredients a little at a time, blending/mixing after each addition. The dough will be a bit thick and sticky after all the flour is added.
Switch to a spatula and stir in the chocolate morsels. Enjoylife’s mini semi-sweet morsels are perfect here. Using a small cookie scoop (I used the 1 tablespoon scoop by OXO), drop leveled spoonfuls onto a lightly greased cookie sheet.
Bake and done! Soft, chewy, and chocolatey with the slightest outside crispness. I really love that these are so small and almost bite sized too. The recipe is so easy and so darn good that we make them quite often and just eat them off the sheet pan. What can be better than freshly baked classic chocolate chip cookies? 🍪❤️
Easiest Top 9 Free Chocolate Chip Cookies
Course: Dessert, SnacksDifficulty: Easy30
minutes14
minutesClassic chocolate chip cookies, free from gluten, dairy, eggs, soy, peanuts, tree nuts and sesame. Makes approximately 30 small cookies.
Ingredients
3 oz gluten-free, all-purpose flour, See Notes
1/2 tsp xanthan gum (omit if your flour contains xanthan already)
1 1/2 oz sorghum flour
1/2 oz sunflower meal, See Notes
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 1/2 oz vegan butter, See Notes
2 oz organic brown sugar
2 oz organic cane sugar
2 Tbsp non-dairy milk
1 tsp vanilla extract
1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
3 oz mini chocolate chips
Directions
- Heat the oven to 325ºF.
- Prep two cookie sheets by lightly greasing them with avocado oil.
- In a small bowl, add the sunflower meal, sorghum flour and gluten-free flour, followed by the baking powder, baking soda and salt. Stir and set aside.
- Make the flax egg by combining one tablespoon of flaxmeal and three tablespoons of water. Set aside and allow to gel for at least 5 minutes.
- Using the paddle of the electric mixer, whip the vegan butter and sugars on low for 1 minute.
- Add the flax egg. Whip on a higher setting to incorporate it into the sugar mixture.
- Then add the milk and vanilla and mix for another 30 seconds.
- With the mixer running on low, add the flour mixture a little at a time. Blending and mixing each increment.
- Turn off the electric mixer and switch to a manual spatula. Stir in the chocolate chips.
- Drop tablespoonfuls onto the greased baking sheets. Depending on your oven, bake two sheets at once or one at a time.
- Bake for exactly 14 minutes, rotating the sheet halfway through. If baking both sheets together, switch rack levels as well.
Notes
- I use my own blend of all-purpose gluten-free flour made up of white rice flour, brown rice flour, tapioca starch, and potato starch. It has no xanthan gum in it.
- If you don’t have a nut allergy, feel free to substitute the sunflower meal with almond flour. And if you don’t want to purchase sunflower meal, you can easily make your own by grinding whole sunflower seeds.
- Instead of vegan butter, substitute with palm shortening or coconut oil.