Our homemade chocolate chip cookies are thick and fluffy.
Plus, perfectly dairy-free, egg-free, nut-free, & vegan.
With a gluten-free option!
Who doesn’t love homemade chocolate chip cookies?
And there’s no reason why food allergies should keep you from indulging in this classic treat.
We’ve been making them allergy-safe for years!
Our recipe is not only milk-free, but it can also be made egg-free.
Just replace the called-for egg with flax eggs and add some healthy omegas.
We will show you how!
Plus, one of our Milk Allergy Mom Members made these gluten-free.
Here’s her tip.
“We made Jamie Kaufmann ‘s chocolate chip cookies gluten free today! I swapped flour with Bob’s Red Mill 1:1 gluten free flour and used the flax egg to make them dairy-free, egg-free, gluten-free. They came out great!”
Enjoy these delicious cookies with a glass of your favorite dairy-free milk, of course.
PS: Making chocolate chip cookie dough in a Kitchen Aid Mixer is so easy!
HOW TO MAKE CHOCOLATE CHIP COOKIES FLUFFY?
The trick to fluffy, thick chocolate chip cookies is using half chilled, dairy-free butter and half shortening.
Using all dairy-free butter makes them flat and taste dairy-free.
Using all shortening makes them miss that buttery taste.
But using both in equal parts…makes them the best texture AND taste!
I also make sure to mix up the dough on low speed, not over-mixing it.
HOW TO KEEP CHOCOLATE CHIP COOKIES SOFT & FRESH?
Store chocolate chip cookies in an airtight container with a piece of bread!
In high school, my classmate’s mom used to do this, and I learned the trick from her.
It works! That’s how you keep homemade chocolate chip cookies soft and fresh. 🙂
NEED ALLERGY-SAFE BAKING PANS?
We already loved USA Pans (affiliate) for their true non-stick, non-teflon material.
Nothing cleans better and easier than these silicone-coated, aluminum pans.
But we’ve now discovered that USA Pans are very allergy aware,
and they have a whole line of Allergy ID Pans! (affiliate)
Including an allergy ID cookie sheet. (affiliate)
Never worry about residue from butter, milk, cheese, etc.
Grab yourself some Allergy ID pans, in the color purple,
to know your kiddo is eating from safe, non-contaminated pans and surfaces.
How cool is that?!
Wish I had these 14 years ago.
TRY COOKIE ICE CREAM SANDWICHES
We super duper love making ice cream sandwiches with our chocolate chip cookies!
Just add a scoop of your favorite allergy-friendly ice cream between two cookies.
See our video in this post for our favorite vanilla ice cream brand!
Or here’s a dairy-free vanilla ice cream recipe for you.
CHOCOLATE CHIP COOKIES RECIPE
DAIRY-FREE, EGG-FREE, NUT-FREE
Oven 325 degrees
VEGAN CHOCOLATE CHIP COOKIE INGREDIENTS
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dairy-free shortening or solid coconut oil
1/2 cup dairy-free butter
3/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
2 large eggs or 2 flax eggs
1 bag dairy-free chocolate chips
HOW TO MAKE VEGAN CHOCOLATE CHIP COOKIES
Preheat oven to 325 degrees.
Make 2 flax eggs if not using real egg.
Combine 2.5 c. flour, 1 tsp. baking soda and 1/2 tsp. salt in small bowl.
Beat together on low speed, in a large bowl (by hand or mixer), until creamy:
1/2 c. shortening or solid coconut oil
1/2 c. dairy-free butter
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla extract
Add 2 beaten eggs or 2 flax eggs to the wet mixture on low speed.
Gradually mix the flour mixture into the wet mixture on low speed.
Fold in the dairy-free chocolate chips.
Cover and chill the dough in the refrigerator before making cookies. This can be overnight.
Drop the cookie dough by rounded tablespoons onto ungreased baking sheets. (affiliate link)
Bake the cookies for 8 to 11 minutes or until golden brown on the middle oven rack.
Let the cookies sit on baking sheet for 2 minutes before removing.
Move the cookies to wire racks to cool completely.
Store the cookies in an airtight container once cooled.
Hope you love these dairy-free and egg-free chocolate chip cookies as much as we do!
Original Post: 3-12-11