Featured on Spokin’s Chocolate Chip Cookies recipe guide!
These allergy friendly Top 8 Free Chocolate Chip Cookies are perfectly soft and chewy, with ever so slightly crisp edges. Everyone will love these cookies, allergies or not. You read that right – these are Top 8 Free: wheat and gluten free, dairy free, egg free, soy free, nut free, and (of course) fish and shellfish free.
I took my regular egg free and vegan Chocolate Chip Cookie recipe and made some minor substitutions to make them Top 8 Free. They won’t disappoint!
Please note that the batter consistency will vary depending on the type of gluten free flour you use (I use Better Batter Gluten Free Flour). Start with 1 cup, and add 1-2 teaspoons at a time until you get the desired consistency.
Maybe you are a food allergy parent like me, have food allergies yourself, or a friend or loved one with dietary restrictions. These Top 8 Free chocolate chip cookies are perfect for occasions where you want everyone to be able to enjoy a homemade treat. That being said, please keep in mind that everyone has a different comfort level when it comes to homemade baked goods by others – it’s nothing personal.
Check out my other sweets recipes below (all egg and nut free)!
- Soft Toffee Cookie Bars (Egg Free, with Vegan option)
- Fudge Sandwich Cookies (Egg Free)
- Eggless Chocolate Chip Cookies
- Soft Egg Free Lemon Cookies
- Fluffy Vegan Pumpkin Cookies
- Double Chocolate Banana Bread (Top 8 Free)
- Eggless Cut Out Sugar Cookies
- Cinnamon SunButter Puppy Chow
These Top 8 Free Chocolate Chip Cookies are:
- Dairy Free / Milk Free
- Egg Free
- Soy Free
- Wheat and Gluten Free (I use Better Batter Gluten Free Flour)
- Peanut Free
- Tree Nut Free
- Fish and Shellfish Free
Chocolate Chip Cookies – Top 8 Free
Ingredients
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup Earth Balance Soy Free buttery spread
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/8 – 1 1/4 cups Better Batter gluten free flour (amount will vary more if using another brand or blend of flour)
- 1 1/2 tsp baking powder (not baking soda)
- 1 1/2 tsp cornstarch
- 3/4 cup safe chocolate chips (such as Enjoy Life brand)
- 1/4 tsp salt
Instructions
- Preheat oven to 350F.
- In large bowl, mix together sugars, buttery spread, syrup, and vanilla.
- In a separate smaller bowl, whisk together 1 1/8 (1/8 cup = 2 Tbsp) cups of the gluten free flour, baking powder, cornstarch, and salt.
- Add dry ingredients to wet ingredients, and stir until combined. Add additional flour, one tablespoon at a time, until dough is desired consistency (this may vary based on the GF flour blend you use). I used Better Batter for these, and needed about 1 1/8 cups.
- Form into rounded tablespoon sized balls. Place on cookie sheet (parchment paper optional).
- Bake for 9-12 minutes at 350F. They may seem under-baked, but they will set (and settle) as they cool.
- Allow to cool right on the pan for several minutes before transferring to wire rack to cool completely.
Check out my other great cookie and sweets recipes below (all egg and nut free)!
This recipe is amazing. I have many allergies and have been looking for the perfect chocolate chip recipe and this is the one! I only changed a couple things like the kind of flour, but they still turned out perfect. Thank you!
Thank you so much! I’m so glad you enjoyed them! 🙂
Is 1/4 Tbsp. Sugar meant to be 1/4 cup.?
Oh my goodness, yes, it absolutely should be 1/4 cup sugar (not 1/4 Tbsp)! Thank you so much for pointing that out to me — I have no idea how that happened. I updated it right away!
I totally left out the cornstarch and they were still yummy! Mine didn’t flatten – but that could be the lack of cornstarch or my variety of gf flour. It didn’t matter because they were tasty. They didn’t seem super sweet when they first got out of the oven but once cooled, even slightly, they were exactly as I’d hoped! I used a small cookie scoop and made about 26 cookies. THANK YOU!!! I’m new to the world of food allergies and this was just what I needed after a month of no treats.
I’m so glad you enjoyed them! Thank you so much for the review! 🙂
Do you think this would work with ghee instead of the buttery spread? Thanks!
Hi Sarah! I haven’t tried baking with ghee, so I’m not sure if it would turn out (if it did, I bet it would be tasty, though!). It sounds like ghee has a higher moisture content than butter, so I’m guessing you may need to use additional flour. I’d love to hear how it turns out if you do give it a try!
Hi! I tried this recipe for my son with EOE and it was great!! Unfortunately we had to eliminate corn recently. 😢 Any idea if I can leave out or substitute the corn starch? Thanks!!
Hi Caitlin! I haven’t tried it, but I think they would turn out fine without cornstarch—you may need to adjust the flour a little to make up for it.
What would the measurements be if using another brand of gluten-free flour?
Unfortunately I’ve only tried Better Batter GF flour with these cookies. Using another brand may take some trial and error since each flour blend responds differently. I would try starting with 1 cup, and adding 1/2 to 1 TBSP at a time until the dough reaches the right consistency. I’m sorry I don’t have a more concrete answer for you!
What can you use as a substitute for the buttery spread? Applesauce?
Hello! I’m not sure if applesauce would turn out in this recipe. I wouldn’t personally recommend it, since it would likely change the flavor and consistency. Applesauce doesn’t contain any fat, which is important to this recipe, and much of this cookie’s flavor comes from the buttery spread. Let me know how it turns out if you do decide to give it a try, though!
Made these for Santa and for daughter 😉 came out perfect!
Hi Alexis — I’m so happy you guys enjoyed them, and I hope Santa does, too! 😁 This is one of my favorites.
Merry Christmas!