Soft Chocolate Chip Cookies (Updated) – Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free

Chocolate chip cookies are a staple of most childhoods.  I grew up on Nestle Toll House chocolate chip cookies; soft, warm and gooey out of the oven. Really, is there anything better? When I began the journey of recreating all of my son’s favorite baked treats to be top 8 free, the first thing he asked for was chocolate chip cookies. O.K. no problem! A chocolate chip cookie that is gluten free, dairy free, egg free, stays soft, is gooey and tastes like a “regular” cookie. Um…problem, not so easy.  Who knew how important that darn egg is!  After countless batches thrown in the trash, this recipe is my own little miracle.

Chocolate chip cookie lovers fit into 2 categories; those who like crispy and those who like soft. This house is definitely a soft chocolate chip cookie house. To accomplish the right soft almost doughy texture, I use applesauce which also makes me feel like I’m making the cookie healthier because I”m adding fruit, right? Because these are consumed by the handful in our house, I’ve reduced the sugar to a level that is lower than other cookies, without taking away any of the cookie taste.  And I use chocolate chunks instead of chips because chunks = more chocolate! Unlike most gluten free, egg free cookies, these cookies stay soft for a few days and don’t turn into hockey pucks at the stroke of midnight. The best part? If you love raw cookie dough, go ahead and pig out as there aren’t any eggs! I suggest you double this recipe and freeze half for later, assuming they aren’t all eaten within the first hour!

Soft Chocolate Chip Cookies – Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free

Servings: 24 Cookies

Soft Chocolate Chip Cookies – Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free


  • 1/2 c. non-hydrogenated soy free shortening (I use Spectrum)
  • 1/2 c. firmly packed brown sugar
  • 1/3 c. sugar
  • 4 oz. unsweetened apple sauce
  • 1 "Egg"
  • * Mix 2 Tblsp. water, 2 tsp. baking powder and 1 tsp. oil
  • 1 t. vanilla
  • 8 oz. gluten free flour (I used Bob's Red Mil 1 to 1 Baking Flour which includes xanthan gum) *
  • 1/4 c. ground oats (measure 1/4 gluten free oats and grind in coffee grinder)
  • 1 t. baking soda
  • 1/4 t. baking powder
  • 1/2 t. salt
  • 1/2 -1 cup chocolate chips or chunks (I use Enjoy Life)


  1. Preheat oven to 350. Line cookie sheet with parchment paper.
  2. In a small bowl, whisk together gluten free flour, baking soda, baking powder and salt (and xanthan gum if your flour blend does not include it).
  3. Cream shortening and sugars on medium until light and fluffy, 1-2 minutes. Add applesauce, "egg" and vanilla. Blend well.
  4. Add the flour mixture to the shortening and sugar mixture, mixing just until thoroughly blended. Fold in chocolate chips/chunks.
  5. Drop by spoonful onto cookie sheet and bake for 9-10 minutes. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
  • A Baker
    Posted at 15:40h, 23 May Reply

    How many cookies does this batter make?

    • laura
      Posted at 01:55h, 24 May Reply

      The “yield” is under the recipe;) It makes 24 cookies. Let us know if you have any other questions!

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