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    You are in: Home / Dairy-free / Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies Recipe
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    Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    5 mins

    8 mins

    KDub's Note:

    I threw these cookies together yesterday for a family dinner. My fiance thinks they are the best cookies I've ever made - very soft and a little crumbly. I didn't actually measure each ingredient as I tend to eyeball certain things but I've been baking for years so my approximations are usually close!

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    Ingredients:

    Serves: 12

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F and line cookie sheets with parchment paper.
    2. 2
      Cream together butter and sugar.
    3. 3
      Stir in vanilla.
    4. 4
      Stir in applesauce.
    5. 5
      Combine flour, cornstarch, salt, and baking soda.
    6. 6
      Stir dry mixture into creamed mixture.
    7. 7
      Stir in chocolate chips.
    8. 8
      Drop spoonfuls of cookie dough onto prepared sheets and bake, one sheet at a time, for about 8 minutes or until golden-brown.
    9. 9
      Allow to cool 5 minutes on cookie sheet before removing to drying rack.

    Ratings & Reviews:

    • on February 11, 2012

      45

      Made these this afternoon and were very tasty. I used brown sugar instead of white, and it tasted like a fluffy graham cracker. We also used light dairy free margarine which may be why they turned out fluffy. The only real negative I have about this recipe is they fell apart into crumbles. They definitely needed 1 tsp of xanthan gum. Very happy to have found a recipe that is gluten free and vegan!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2013

      These are amazing! I followed the recipe exactly and they taste just like Toll House cookies to me. I even shared some with other food allergenic friends and they all gave great feedback. I'm at high elevation, so they did flatten out quite a bit but they were soft and did not crumble as others have reported. I used Earth Balance for the butter, and Enjoy Life Foods mini chocolate chips. I also bought brown rice flour in bulk at the natural foods store. Hopefully this will help identify ingredients by brand. Thanks for a great recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2012

      55

      I love these! Used King Arthur gluten-free multi-purpose flour in place of the plain rice flour. Didn't find the batter to be runny. Used 1/2 cup of mini chocolate chips and it was plenty. Also, I didn't have parchment paper so I just baked them on an ungreased cookie sheet & they came out perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies

    Serving Size: 1 (27 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 94.2
     
    Calories from Fat 4
    39%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 150.8 mg
    6%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 8.6 g
    34%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    vegan butter

    non-dairy chocolate chips

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