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Best Dairy, Egg, and Nut-Free Chocolate Chip Cookies

Best dairy-free, egg-free, nut-free chocolate chip cookies

If you are looking for a dairy, egg, and nut-free chocolate chip cookie recipe, well then look no further.




  1. Preheat oven to 350 degrees. In a large mixing bowl, stir together coconut oil, sucanat/brown sugar, your sugar, applesauce, maple syrup, and vanilla.
  2. Slowly stir in flour, arrowroot, salt, and chocolate chips until well-mixed. A wooden spoon or this can do the job well.
  3. 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.
  4. Bake for 10-12 minutes, until edges turn barely brown. They will not seem done, but that is okay. Make sure not to overbake.
  5. Place baking sheet on wire rack for 5-10 minutes. Then transfer to countertop. Leave on baking sheet until cooled.


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.