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

Submitted by KDub275

"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!"

 

• Ready In: 13mins
• Ingredients: 9
• Yields: 24 cookies
• Serves: 12

ingredients

• 1⁄2 cup vegan butter, softened
• 1⁄2 cup sugar
• 1 teaspoon vanilla
• 1 1⁄2 tablespoons unsweetened applesauce
• 1 1⁄4 cups brown rice flour
• 1⁄2 teaspoon cornstarch
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup non-dairy chocolate chips

directions

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.

Reviews

[beckers68]

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!

 

[Travis H.]

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!!

 

[missverus]

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.

 

[xinalynn]

These were okay, better than most of the other GF recipes I've tried. The batter was too runny so I added 1/2 cup of oats. Very crumbly and a little dry unless you got a mouthful of chocolate chips. I've been looking for a recipe to adapt for cinnamon raisin cookies (my fav!) instead of chocolate chip, but I don't think this is the one.

 

[wemfree]

Made these today and they are amazing! They are some of the best chocolate chip cookies I've made, wheat/dairy/egg or no! They raised just right (and I'm even at high altitude), and were crispy but not hard. I used 1/4 cup shortening and 1/4 cup vegan spread. For flour I used 1/2 c. brown rice flour, 1/2 c. millet flour, and 1/4 c. chickpea flour. Definitely let them cool for 5 minutes before removing them from the pan, or they will crumble, but once they cool they're perfect!