Allergen Free Chocolate Chip Cookies

Christina Korn, Food & Culture Editor

Allergen-free baking is no easy undertaking. You have to start by cleaning your kitchen and all of your baking supplies, especially if you are baking for someone who has severe allergies. This recipe is delicious and customizable to the specific allergy or allergies that you need to exclude. For example, you can choose to use regular chocolate chips if you don’t need your cookies to be dairy-free, or regular flour if you don’t need gluten-free cookies.


1 cup white or gluten-free flour

½ tsp baking soda

¼ tsp salt

¼ cup sugar

¼ cup brown sugar 

⅓ cup chocolate chips, vegan or allergen free

2 tbsp milk of choice

2 tbsp oil

¼ tsp vanilla extract


  1. Combine all dry ingredients in a bowl, and stir in  wet ingredients. Continue stirring until the consistency is no longer dry and is a cookie-dough texture.
  2. Form dough into one big ball, then either refrigerate for at least 2 hours or freeze until the dough is cold.
  3. Once the dough is chilled, preheat the oven to 325 ℉. 
  4. Form dough balls, and place them on a greased baking tray. Make sure to leave enough room between the cookies for them to spread. 
  5. Bake for 11 minutes. They might look underdone when you take them out, but they are finished. Wait for them to cool on the baking tray, and they will firm up. Use the back of a spoon to press the cookies down after they come out of the oven for flatter cookies. Enjoy!