Chocolate Chip Cookies (Wheat free, egg free, dairy free)

Kate 1

"This has been an evolving allergen free cookie recipes. It gives a mouth feel of a moist real deal cookie. This recipe has helped me adjust to living allergen free. Feel free to substitute dried fruits or nuts for the chocolate chips. Do not rush these cookies, the longer the dough rests in the fridge the better."
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4.5 h servings
Serving size has been adjusted!

Original recipe yields 16 servings



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  1. In a large bowl sift: rice flour, potato flour, tapioca flour, baking soda, xanthan gum, and salt. Set aside.
  2. Cream "butter" and sugar until light and fluffy. Add vanilla.
  3. In a seperate bowl, mix egg replacer and water until frothy. Add "egg" mixture to the "butter" mixture until incorporated.
  4. Slowly add flour mixture in 3 batches. Add 1-3 tablespoons soy milk until it looks moist, almost sticky. Add chocolate chips.
  5. Refrigerate for at least 4 hours.
  6. Scoop dough onto a parchment paper covered cookie sheet. Press down dough slightly to give it more of a cookie look.
  7. Bake at 350 F for about 12 minutes or until the bottom edges look golden brown. Cool on wire rack. Store in an air tight container.



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