Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies

Total Time
Prep 5 mins
Cook 8 mins

I threw these cookies together yesterday for a family dinner. My fiance thinks they are the best cookies I've ever made - very soft and a little crumbly. I didn't actually measure each ingredient as I tend to eyeball certain things but I've been baking for years so my approximations are usually close!

Ingredients Nutrition


  1. Preheat oven to 350°F and line cookie sheets with parchment paper.
  2. Cream together butter and sugar.
  3. Stir in vanilla.
  4. Stir in applesauce.
  5. Combine flour, cornstarch, salt, and baking soda.
  6. Stir dry mixture into creamed mixture.
  7. Stir in chocolate chips.
  8. Drop spoonfuls of cookie dough onto prepared sheets and bake, one sheet at a time, for about 8 minutes or until golden-brown.
  9. Allow to cool 5 minutes on cookie sheet before removing to drying rack.
Most Helpful

Made these this afternoon and were very tasty. I used brown sugar instead of white, and it tasted like a fluffy graham cracker. We also used light dairy free margarine which may be why they turned out fluffy. The only real negative I have about this recipe is they fell apart into crumbles. They definitely needed 1 tsp of xanthan gum. Very happy to have found a recipe that is gluten free and vegan!

beckers68 February 11, 2012

These are amazing! I followed the recipe exactly and they taste just like Toll House cookies to me. I even shared some with other food allergenic friends and they all gave great feedback. I'm at high elevation, so they did flatten out quite a bit but they were soft and did not crumble as others have reported. I used Earth Balance for the butter, and Enjoy Life Foods mini chocolate chips. I also bought brown rice flour in bulk at the natural foods store. Hopefully this will help identify ingredients by brand. Thanks for a great recipe!!

Travis H. May 10, 2013

I love these! Used King Arthur gluten-free multi-purpose flour in place of the plain rice flour. Didn't find the batter to be runny. Used 1/2 cup of mini chocolate chips and it was plenty. Also, I didn't have parchment paper so I just baked them on an ungreased cookie sheet & they came out perfect.

missverus January 26, 2012