Having multiple food allergies doesn’t mean you must miss out on this classic cookie. Soft in the center with crisp edges, this American favorite can be made without gluten, dairy, egg, soy, peanuts, or tree nuts. There’s even a soy-free option. This gluten-free, vegan version will be an after-school favorite again.
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I delayed posting a classic chocolate chip cookie recipe because I wanted it to be truly excellent. I wanted the familiar soft, chewy texture and the right flavor—not a cookie that spread thin and stuck to the pan. After many tests with allergy-friendly adaptations, I finally developed a reliable recipe that holds its shape, stays soft, and tastes great.
I experimented with oven temperatures, ingredient swaps, chilling the dough, and different baking surfaces. The turning point came when I used the texture and structure of my double choco chip cookie as a foundation and adapted from there. The result is an allergen-friendly chocolate chip cookie I’m proud to share.
Below are tips for making the cookies allergy-friendly and ideas for substitutions.
HOW TO MAKE CHOCOLATE CHIP COOKIES ALLERGY-FRIENDLY:
- Gluten-free: Use a reliable gluten-free flour blend. If you tolerate wheat, swap in regular flour 1:1 and omit the xanthan gum.
- Dairy-free: I use shortening to reduce spreading because it contains less water than butter. Butter-flavored shortening gives a familiar taste, or choose palm shortening or a vegan butter if you prefer a soy-free option. If dairy is not an issue for you, buttery shortening sticks still work well.
- Egg-free: Unsweetened applesauce replaces eggs here. It adds moisture without drying the dough the way some powdered egg replacers can.
- Nut-free: Avoid nut butters and choose chocolate chips labeled as free from cross-contact if you need strict nut-free options. Allergen-friendly brands exist; always check packaging for your specific needs.
WHY I USE INSTANT PUDDING MIX
Gluten-free flours often taste and feel different from wheat flour. Vanilla instant pudding mix (the dry powder) adds starch and flavor—mostly from cornstarch, sugar, and vanilla—which helps both texture and taste without affecting the vegan status of the recipe. Generic brands work fine; use just the powder, not the prepared pudding.
TOOLS THAT MAKE THESE COOKIES EASIER
- A stand mixer with a paddle attachment speeds the process, but an electric mixer or mixing by hand also works.
- A comfortable cookie scoop keeps sizes uniform and makes portioning quicker.
- A silicon baking liner or silpat-type mat helps cookies hold their shape and reduces spreading compared with greased sheets.
- To achieve soft cookies, remove them from the oven when the centers still look slightly soft, then let them finish cooking on the baking sheet for a few minutes before transferring to a wire cooling rack.
More allergy-friendly cookie options
All of the recipes on this site are designed to avoid common allergens my family faces. Here are other cookie favorites that are also allergy-friendly:
- DoubleTree Chocolate Chip Cookies made gluten-free and vegan
- Gluten & Dairy Free Oatmeal Chocolate Chip Cookies (made with oats only)
- Soft, Roll-Out Sugar Cookies
- Allergy-Friendly S’mores Cookies
- Pumpkin Chocolate Chip Cookies (allergy-friendly)
- Allergy-Friendly Black & White Cookies
- Gluten-Free Vegan Chocolate Orange Cookies
- Gluten-Free Vegan Chocolate Peppermint Crinkle Cookies
- Maple Cookies with Maple Glaze
- Allergy-Friendly Homemade Oreos
- Gluten-Free Vegan Skillet Cookie
I grew up with chocolate chip cookies regularly, and I’m glad to have a version my allergic children can enjoy. If you make these cookies, tag me so I can see your results. I hope these allergy-friendly chocolate chip cookies let everyone share in that warm-from-the-oven pleasure.
Soft Chocolate Chip Cookies (Top-8-Free)
18 cookies
5 minutes
10 minutes
5 minutes
20 minutes
If you have multiple food allergies you don’t have to go without the classic, soft, chocolate chip cookie. Gluten, dairy, egg, soy, peanut & tree nut FREE.
Ingredients
- 1 and 1/4 cup gluten-free flour
- 1/2 cup vanilla dry instant pudding mix
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/3 cup butter-flavored shortening*
- 1/3 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a stand mixer with the paddle attachment or a large bowl, cream the shortening.
- Add both sugars and cream together until light and combined.
- Stir in the vanilla and applesauce.
- Add xanthan gum, baking soda, cream of tartar, and salt; mix to combine.
- Add the gluten-free flour and the dry pudding mix (use only the powder).
- Mix until well combined, then fold in the chocolate chips by hand so they don’t get crushed.
- Scoop even portions onto a silicone-lined baking sheet.
- Bake 9–10 minutes, until edges are set but the center still looks slightly soft.
- Remove the baking sheet from the oven and let the cookies sit on the sheet for 5–7 minutes to finish cooking in the residual heat.
- Transfer gently to a wire cooling rack to finish cooling. They will firm up as they cool.
- Enjoy with your preferred safe milk alternative.
- If you prefer a cookie without pudding, try a DoubleTree-style chocolate chip cookie recipe.
Notes
Please refer to the substitution notes above for gluten, dairy, egg, soy, and nut alternatives.
Nutrition Information:
Yield: 12
Serving Size: 2
Amount Per Serving:
Calories: 203
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 227mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 21g
Protein: 1g
Don’t forget to pin this recipe so you can find it again!
Looking for more allergy-friendly cookies? Try these other favorites:
Gluten, dairy, egg & nut free Oatmeal Chocolate Chip Cookies
Allergy-friendly, Soft, Roll Out Sugar Cookies
Allergy-friendly Pumpkin Chocolate Chip Cookies
