![]() The vanilla instant pudding adds needed starch (since it’s mostly cornstarch, sugar and flavoring) AND flavoring. Perhaps it’s because I grew up eating wheat flour, but I find gluten-free flour to be lacking in taste. I have noticed that gluten-free flour doesn’t have the same taste as regular wheat flour. WHY DID I USE INSTANT PUDDING IN THE RECIPE? Enjoy Life & Pascha are allergen-friendly chocolate chip brands.Some chocolate chips are also cross contaminated with nuts, so be sure to read labels and/or call the manufacturing companies as your allergies and sensitivities see fit. Just don’t use any nut butters (unless your diet/allergies) are OK with that. To make these chocolate chip cookies nut-free: this was the easiest allergen to avoid.There are many egg replacers, and while I often enjoy the powdered kind, I felt it dried out the dough too much and I needed something thicker and wetter like applesauce. To make these chocolate chip cookies egg-free: I used unsweetened applesauce. ![]() If you are OK eating dairy, I’d still recommend the buttery shortening sticks.I chose shortening, because it has less water than butter, thus helping it spread less, and because you can find shortening with a butter flavor–thus not missing out on that classic buttery taste. You can use palm shortening (has less flavor), if you need a soy-free option (we can do soy), or even your favorite vegan butter. To make these chocolate chip cookies dairy-free: I used shortening.If you are OK eating gluten/wheat, then you can sub out regular flour 1:1 and simply omit the xanthan.To make these chocolate chip cookies gluten-free: I used my favorite gluten-free blend (the one I actually use on this ENTIRE site–so that way, you can keep re-using it, without having to use a million different flours and ratios.).Here’s some tips on how to make it or use different substitutions: HOW TO MAKE CHOCOLATE CHIP COOKIES ALLERGY-FRIENDLY: The one cookies that always have a great texture and shape are my double choco chip cookies. So, why not use that as a base and go from there?Īnd voilà–finally a chocolate chip cookie I can be proud of that is allergen-friendly. not greasing the pan–you name it–all of the tried-and-true ways to get a darn cookie to turn out. I tried different temperatures, different substitutes, chilling the dough, greasing the pan vs. I’m not kidding you when I think I’ve tried every “allergy friendly chocolate chip cookie” out there–and most of the time they’d be a flat sticky mess on my pan that spread into some large glop. I wanted it to be one that was flavorful and the texture was soft. If you’ve wondered why in the world I’ve had a blog for over three years without posting a basic chocolate chip cookie, then you don’t understand my reverence for a good chocolate chip cookie. Soft in the middle with crisp edges, this all-American favorite can be yours even without: gluten, dairy, egg, soy, peanuts, tree nuts and there’s also a soy free substitute! This gluten-free vegan will once again be an after-school hit. Just because you have multiple food allergies, doesn’t mean you have to go without this classic cookie.
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