Okay, so maybe I’m a little partial. 🙂 But these little guys are good.
Here’s a quick recipe, in case you’re looking for something allergen-free right before Christmas (or anytime!). I based it off of this wonderful recipe, but made it my own and worked up something dairy-, egg-, and nut free from it. If you are able to have these foods, then this recipe is a great one to try!
If you are looking for a dairy, egg, and nut-free chocolate chip cookie recipe, well then look no further. 🙂
Contents
- Total Time: 20 min
- Yield: 2 dozen cookies 1x
Description
If you are looking for a dairy, egg, and nut-free chocolate chip cookie recipe, well then look no further.
Ingredients
- 3/4 cup coconut oil (where to buy coconut oil) – Note: results are better if the coconut oil is softened or melted!
- 1/2 cup sucanat (or brown sugar) (where to buy sucanat)
- 1/2 cup evaporated cane juice crystals (or white sugar, or whatever granulated sweetener you prefer)
- 1/4 cup applesauce
- 1 tablespoon maple syrup (where to buy maple syrup)
- 1 teaspoon vanilla (where to buy vanilla) – learn how to make your own vanilla extract
- 2 cups unbleached white flour
- 2 teaspoons arrowroot (can use cornstarch)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt (where to buy sea salt)
- 1 cup semi-sweet dairy-free chocolate chips (where to buy)
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, stir together coconut oil, sucanat/brown sugar, your sugar, applesauce, maple syrup, and vanilla.
- Slowly stir in flour, arrowroot, salt, and chocolate chips until well-mixed. A wooden spoon or this can do the job well.
- Scoop up a heaping tablespoon dough and roll into 1-inch balls by hand. Place 2 inches apart on baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until edges turn barely brown. They will not seem done, but that is okay. Make sure not to overbake.
- Place baking sheet on wire rack for 5-10 minutes. Then transfer to countertop. Leave on baking sheet until cooled.
Notes
Okay, so do remember that these cookies do not have any egg as a binder. That is why it’s important for you to let them cool all the way before you transfer them from the baking sheet. Otherwise they’ll fall apart.
That’s also why they will not seem done when you take them out. But don’t fret! Once they’ve cooled, they turn in to a soft, delicious, melt-in-your-mouth, allergen-free piece of heaven.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Cookies
Hope you’re enjoying this Christmas season!
These look really really good! Definitely going to give this recipe a try 🙂 Does the apple sauce make them taste like apple at all?
Not at all! My mom, after trying them, said she could taste the coconut from the coconut oil, but not the applesauce. We are so used to using coconut oil that I don’t even taste it anymore, but that is the only thing I can think might taste different. Thanks for stopping by! Let me know what you think if you try them. And merry Christmas!
I made these and they are delicious, except they came out dry. Not like your picture at all. I’m guessing I should’ve melted the coconut oil. I doubled the recipe and used heaping teaspoons, got about 78 cookies.
Hi Claudia! I’m so happy you tried them. And I really appreciate your comment, because as it turns out, I made them this weekend and they were not as moist as usual. My coconut oil was solid. I am going to make a note in the recipe to use softened coconut oil. Thanks for your help! 🙂
Also, I was wondering, did you shorten the baking time, since you used teaspoons rather than tablespoons? I think that might make them drier as well. Hope that helps!
I put them in for 5 minutes then adding 3 min as need. Till they had brown edges.
Sounds perfect!
These are my kind of holiday cookies!
Thank you! They are my absolute favorite.
Oh I’m loving the look of these cookies! They sound and look delicious!! Pinned!
Thank you Karen!!
These look really yummy! I love a guilt free cookie. Yum!
Thank you! 😀
How do you soften the dough after it has been refrigerated?
You could try just letting it sit at room temperature for ten minutes.
I made. These for my egg and dairy allergic grandson. I used regular white sugar and brown sugar and cornstarch. They came out flat. I'm sure he'll love them but they don't look as yummy as yours.
Is there a substitute for applesauce that works just as well?
Hi Allison, you can try an equal amount of mashed banana, although I have not tried that in this recipe. It will give a banana flavor though. I hope that helps you! <3