Decadent Dairy Free Chocolate Chip Cookies (Gluten Free, Vegan)

If you need a go-to allergy friendly cookie recipe, make sure to bookmark this easy one for dairy free chocolate chip cookies. These delicious cookies are loaded with a generous amount of allergy friendly chocolate chips. Not only are they dairy free, but they have no eggs, nuts or gluten making them a great option for multiple allergy families and vegan friendly too.

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Making chocolate chip cookies without eggs or milk

Most chocolate chip cookie recipes are made with butter and eggs. If you have an egg or milk allergy, or are vegan, you can make a few simple substitutes to make an allergy free version that’s safe for you.

Easy substitutes for milk and eggs

This easy recipe replaces the butter with a dairy free spread (we use Nuttelex). This is an easy one to one substitution.

There are quite a few different ways to make chocolate chip cookies without eggs. Some of the best methods for eggless baking are to:

• Use a flax egg – mix one tablespoon of flax seed (linseed) meal with 3 tablespoons of water, whisk, and leave in the fridge for around 15 minutes to make a gel like consistency.
• Replace the egg with aquafaba – this is the liquid from a can of chickpeas. It is a brilliant, versatile substitute for eggs in sweet and savoury recipes, and can even be whipped to replace egg whites in meringue. Use 3 tablespoons of aquafaba to replace one egg.
• Use an egg replacer product like Orgran No Egg – make up according to the instructions on the packet.

When I’m making cookies, I love using aquafaba. There’s no need to whip it first, just use the liquid straight from the can. You can also use aquafaba from other canned legumes, like butter beans or cannelili beans.

TIP: If you ever cook with chickpeas, make sure you save the aquafaba liquid from the can. You can freeze it in ice cube trays to use later in any egg free cooking. But if you need to open a can of chickpeas to get the aquafaba for this recipe, never fear. Save your chickpeas for your next salad, curry or soup, or use them to make our delicious hummus (without sesame) or crunchy salt and vinegar roasted chickpeas.

Dairy free chocolate chips

You can’t have chocolate chip cookies without chocolate chips. For this recipe you’ll need a chocolate chip that doesn’t contain any of your allergens, whether that’s dairy, nuts or even soy. We use Sweet William Vegan Mylk Chocolate baking chips which are free from many top allergens. Another great option is Enjoy Life semi-sweet mini chocolate chips.

Gluten and wheat free chocolate chip cookies

We’ve made this recipe with gluten and wheat free flour, and the rest of the ingredients are also gluten free. If you don’t need to avoid wheat or gluten, you can just use regular wheat self-raising flour instead.

Vegan chocolate chip cookie ingredients

To make allergy free cornflake cookies you’ll need:

• 125g dairy free spread (Nuttelex or similar)
• 1/4 cup white caster sugar
• 1/4 cup soft brown sugar, firmly packed
• 3 Tablespoons aquafaba (or egg replacer equivalent to one egg)
• 1/2 teaspoon vanilla essence
• 1 1/2 cups self raising flour (gluten free if required)
• 1/4 teaspoon salt
• 3/4 cup dairy and nut free chocolate chips

Be sure to read any may contain statements carefully to make sure that ingredients you choose are safe for your allergies.

Method

Preheat your oven to 180C (350F) and prepare baking trays by lining with baking paper or silicone non-stick sheets.

Cream the dairy free spread and caster sugar together in a mixing bowl until light in colour. Add the aquafaba (or your choice of egg replacer) and vanilla and beat well.

Add the flour, a little at a time, and the salt, and mix well to combine. Next, fold through the dairy free chocolate chips.

The cookie batter will be reasonably sticky. For easier handling, place the mixture in the fridge to chill for about 15 minutes.

Place heaped tablespoons of batter on the prepared baking trays, leaving space between to allow for any spreading.

Bake for approximately 15 minutes until the cookies are golden brown. remove from the oven and leave the cookies to cool on the tray for around 5 minutes before transferring to a wire rack.

This recipe makes about 18 largish cookies.

Storage and freezing

Gluten and dairy free chocolate chip cookies will keep well in an airtight container or jar for around 5 days, or store in the fridge up to 10 days. Cookies (or uncooked dough) can also be frozen in a freezer safe air tight container for up to 3 months.

More allergy friendly cookie recipes

For more recipe ideas using aquafaba as an egg replacer, try our allergy friendly crunchy cornflake cookies, egg free chocolate meringues or 5 minute egg free mayonaise.

You’ll also find more allergy friendly cookie ideas on our recipes page – including recipes for Anzac biscuits, peanut free “peanut butter” choc chip cookies, the best basic allergy-friendly cookie recipe and more.

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