Allergy-friendly chocolate chip cookies

With all my favorite recipes that I share, these are allergy-friendly. My recipes are always egg-free but free from lots of other allergens too. Obviously not all of them which is why my recipes are allergy-friendly, both of these recipes are easy to make substitutions in to match your allergy needs.

These are also such simple recipes that you probably have everything you need in the cupboard. I also love with this recipe that there’s a minimal mess and you can make them in one mixing bowl so clean up is a doddle. When I was first figuring out an egg-free cookie recipe I had tried a few different ones I had seen suggested online and edited them to get the perfect texture and taste.

I now can make these in 5 minutes and they only take 10-12 minutes to cook! So quick and simple! These recipes are pretty versatile too, one is vegan and one uses dairy products. Though say in the version with dairy you don’t have whole milk you can use a milk substitute, such as oat milk.

One of my favorite things about both these recipes is that egg isn’t used so I feel perfectly comfortable letting my toddler help make them. The dough is edible raw, though too much would give anyone a sore tummy. So you kids can handle this recipe without you needing to stress about if they lick their fingers or eat some unless you’re sharing these with non-family members.

My go-to cookie recipe

Ingredients
1 stick butter (1/2 cup) 
1/4 cup white sugar
1/2 cup brown sugar
1 and 1/2 cups flour
1tsp baking soda
3 tbsp milk
1 cup semi-sweet chocolate chips

Making the cookie dough Step 1 – Preheat the oven to 350F or 180CStep 2 – In a mixing bowl cream butter and sugars together  Step 3 – Add milkStep 4 – Sift in the flour and baking sodaStep 5 – Combine ingredientsStep 6 – Add chocolate chips and combine Step 7 – divide into the desired size and roll into ballsStep 8 – Place on a cookie sheet and gently press down 

Tips 
You can use a nonstick cookie sheet or line a baking tray with parchment paper 
Melting the butter helps it combine easier if making without a stand mixer.
If you don’t have enough butter you can replace with coconut oil or do a 50/50 mix this gives a chewer crisp cookie in comparison to using butter alone.

When combing ingredients if making without a hand mixer I suggest using a metal spoon to cream and then mix with, once it becomes too stiff to mix by hand (or if your wrists are getting sore from stirring) I suggest using your hands to mix almost needing the dough and you’ll be using your hands to roll the dough balls also so they’ll be getting a little messy anyway.

Though this is a drier dough so it shouldn’t be sticking to your hands.
Once rolled into balls and placed on the cookie sheet I like to press down gently to flatten slightly, these will spread as they cook so you don’t want to press down too much but you also don’t want to leave them in a ball as they might not cook evenly.

 

Vegan chocolate chip cookies

Ingredients
1/2 cup coconut oil 
1/4 white sugar
1/2 cup brown sugar
1 and 1/2 cups flour
1tsp baking soda
3 tbsp oat milk
1 cup vegan chocolate chips 

Making the cookie dough  
Step 1 – Preheat the oven to 350F or 180C
Step 2 – In a mixing bowl cream coconut oil and sugars together  
Step 3 – Sift in the flour and baking soda
Step 4 – Combine ingredients
Step 5 – Add oat milk and combine 
Step 6 – Add chocolate chips and combine 
Step 7 – divide into the desired size and roll into balls
Step 8 – Place on a cookie sheet and gently press down 

Tips 
You can use a nonstick cookie sheet or line a baking tray with parchment paper 
Melting coconut oil completely, approx 10 seconds in the microwave.  

When combing ingredients if making without a hand mixer I suggest using a metal spoon to cream and mix with. Normally this is a looser dough, though I suggest using your hands to mix almost needing the dough for the final step when adding chocolate chips. Then roll the dough into balls and place on a cookie sheet, there’s no need to press down as these will spread. 

Final thoughts

For Ellie’s allergies, the first recipe is my go-to but she has a few friends who can’t have dairy, and I have a few friends who are vegan. So it’s great to have a recipe on hand that I know works well. I’m looking for a great gluten-free/egg-free recipe if you have any suggestions? Also if you try out either of these recipes let me know how you liked them they’re so simple, easy, and great to make with kids.

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