Having multiple food allergies doesn’t mean you have to miss out on a classic chocolate chip cookie. Soft in the center with crisp edges, this all-American favorite is made here without gluten, dairy, eggs, soy, peanuts, or tree nuts — and includes a soy-free option. This gluten-free vegan version is sure to be an after-school hit.
This post contains affiliate links.
If you’ve noticed this site lacked a classic chocolate chip cookie for years, there’s a reason: I take the perfect cookie seriously. I wanted a soft, flavorful chocolate chip cookie with the right texture. Many allergy-friendly recipes I tested spread too much, went flat, and turned into a sticky mess on the pan. This recipe was developed to fix that and deliver a reliable, soft, chewy, allergen-friendly cookie that keeps its shape and tastes great.
I experimented with oven temperatures, ingredient swaps, chilling the dough, and pan treatments — everything you’d expect when chasing the ideal cookie. Then I realized the double choco chip cookies I already make always have excellent texture and structure. Using that as a starting point led to this allergen-friendly version I’m proud to share.
Below are tips and substitution notes to help you adapt the recipe for common allergies.
How to Make These Chocolate Chip Cookies Allergy-Friendly
- Gluten-free: Use your preferred gluten-free flour blend. This recipe was developed with a homemade blend I use across the site so you don’t need to combine many different flours. If you can eat wheat, substitute regular all-purpose flour 1:1 and omit the xanthan gum.
- Dairy-free: I used butter-flavored shortening in the recipe. Shortening contains less water than butter, which helps prevent excessive spreading. You can use palm shortening (milder flavor) if you need a soy-free option, or your favorite vegan butter. If dairy is allowed for you, buttery shortening sticks still give the best results.
- Egg-free: Unsweetened applesauce replaces eggs here. Powdered egg replacers can dry the dough, so applesauce provides better moisture and a tender crumb.
- Nut-free: Avoid nut butters and choose chocolate chips labeled free from cross-contact if required. Some brands are made in facilities that handle nuts, so read labels carefully. Brands that are generally allergen-friendly include Enjoy Life and Pascha.
Why Instant Pudding Is in the Recipe
Gluten-free flour often lacks the flavor and mouthfeel of wheat flour. Adding vanilla instant pudding powder boosts starch (mostly cornstarch), adds a touch of sweetness, and enhances flavor. It also helps texture, making the cookies softer and more tender. Use vanilla instant pudding powder (just the dry mix) from any brand — the pudding mix used here is vegetarian, not gelatin-based, so the recipe remains vegan.
Tools That Make These Cookies Easier
- Stand mixer: Helpful for creaming shortening and sugars, though a hand mixer or mixing by hand works fine.
- Cookie scoop: Ensures uniform cookies and comfortable scooping for consistent baking.
- Silicone liner or parchment: Cookies grip the surface and spread less when the sheet isn’t greasy. I prefer a reusable silicone liner to reduce waste.
- Wire cooling rack: For soft cookies, remove them from the oven while the center still looks slightly soft and let them finish setting on the baking sheet for a few minutes before transferring to a rack to cool completely.
Other Allergy-Friendly Cookies
All recipes on this site are developed with common allergens in mind — my son has multiple food allergies — so many baked goods here are free of wheat, dairy, eggs, peanuts, tree nuts, and beef. Below are some favorite cookie recipes that are also allergy-friendly:
- DoubleTree Chocolate Chip Cookies made gluten-free and vegan
- Gluten & dairy-free oatmeal chocolate chip cookies (made with oats, no flour blend)
- Soft roll-out sugar cookies
- Allergy-friendly s’mores cookies
- Pumpkin chocolate chip cookies
- 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 in constant rotation and wanted my children, despite their allergies, to experience that same joy — sneaking dough from the bowl and enjoying a warm cookie fresh from the oven. I hope this recipe lets you do the same.
If you make them, tag me so I can see your results. No matter your dietary restrictions, I hope these allergy-friendly chocolate chip cookies bring you a little extra comfort.
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 until 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; do not prepare pudding).
- Stir until the dough comes together, then fold in the chocolate chips by hand so they don’t get crushed.
- Scoop even portions onto a silicone-lined or lightly textured baking sheet.
- Bake 9–10 minutes, until edges are set but centers still look slightly soft.
- Remove the baking sheet from the oven and let the cookies sit on the sheet for 5–7 minutes to finish baking through.
- Transfer cookies gently to a wire cooling rack to cool completely. They will be tender until fully cooled.
- Enjoy with your preferred safe milk alternative.
- If you prefer cookies without pudding, try the DoubleTree-style chocolate chip cookie recipe on this site.
Notes
Please refer to the substitution notes above for guidance on making the recipe gluten-free, dairy-free, egg-free, soy-free, or nut-free.
Nutrition Information:
Yield: 12
Serving Size: 2
Amount Per Serving:
Calories: 203
Total Fat: 9g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 15mg
Sodium: 227mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 21g
Protein: 1g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO ALSO CHECK OUT ALL OF MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
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
