These dairy-free and egg-free cookies are a game-changer! I created this recipe out of necessity--my niece has some pretty serious allergies, and finding store-bought cookies that she could safely eat was nearly impossible. After several trial-and-error attempts, I'm thrilled to share my delicious creation with all of you! These cookies are soft, chewy, and packed with chocolate chips, and they're surprisingly easy to make, even for beginners. Get ready for a baking adventure you won’t regret!
This recipe is perfect for anyone looking for delicious treats that are allergy-friendly. Whether you have dietary restrictions or simply want a healthier alternative to traditional cookies, this recipe delivers on both taste and ease. I've made these for several family gatherings, and they've been a huge hit! Everyones loved them—even those without dietary restrictions!
Required Equipments
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Spatula
- Stand mixer or hand mixer (optional)
Dairy-free-and-egg-free-cookies
Enjoy these delicious, allergy-friendly cookies that are surprisingly easy to make! Perfect for baking with kids or anyone with dietary restrictions.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Don't skip this step! A properly preheated oven is key to perfectly baked cookies.
- In a large mixing bowl, cream together your dairy-free butter and sugar until light and fluffy. Use a stand or hand mixer if you have one--it makes the process a whole lot easier (and less of a workout for your arms!). If you're doing this by hand... well, good luck! You'll get there eventually.
- Add your applesauce and vanilla extract to the creamed butter and sugar. Beat until combined. This step is pretty quick and straightforward, so let’s go!
- In a separate bowl, whisk together the almond flour, baking soda, and salt. Don't forget this step, otherwise... you might end up with something very different!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing leads to tough cookies, and nobody wants that. Trust me, I know from experience...Once,
- Stir in your chocolate chips (or other mix-ins!) gently. Now, this part is pretty fun. My daughter always likes to help me mix in the chocolate chips. It's a great way to spend some time together.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Leave some space between the cookies; they'll spread a bit while baking. This is especially important when it comes to making perfectly sized cookies.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Start checking them around the 12-minute mark. You know how oven temperatures can vary, right? It’s always better to be safe than sorry, or end up with burnt cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from getting soggy. Patience is a virtue here!
📝 Notes
- Make sure your dairy-free butter is softened to room temperature for best results. If it's too cold, the cookies will be crumbly.
- Feel free to get creative with mix-ins! Nuts, dried fruit, sprinkles... the possibilities are endless!
🍎 Nutrition
Calories: 200kcal
Protein: 3g
Fat: 10g
Carbohydrates: 25g
Fiber: 2g
Calcium: 20mg
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