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The Perfect Nut-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies

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Nut-Free, Dairy-Free, and Egg-Free Chocolate Chip Cookies? What’s left? I promise, even without those ingredients, this is a fabulous cookie! Many of you have expressed a desire for a nut-free, grain-free chocolate chip cookie so I’m so excited to share this recipe with you.

The Perfect Nut-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies
I used a combination of coconut flour (coconut is a fruit, not a nut as some have been led to believe), tapioca flour and arrowroot flour as the base and added unflavored, grass-fed gelatin and egg to bind the ingredients. I always like to have lots of options for various dietary restrictions, so you can either use an egg, or use the gelatin egg.

And, when it comes to chocolate chips, I love using Enjoy Life Chocolate morsels. You can purchase these at your local health food store, Amazon, or Thrive Market.

The Perfect Nut-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies


These cookies only take a few minutes to prep and 11 minutes to bake and I think I may like them best out of all the grain-free chocolate chip cookies I’ve tried!

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The Perfect Nut-Free, Egg-Free, Dairy-Free, Grain-Free Chocolate Chip Cookies

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I played with many different combinations of these flours, and found that all three flours are needed to create the right texture. If you cannot consume coconut or nuts, try this recipe using sesame seed butter (also knows as tahini) in place of the peanut butter). Inspired from the chocolate chip recipe in Primal Cravings.

  • Yield: Makes 16 cookies

Ingredients

Units

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Place palm shortening, sugar and honey in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Scrape sides of bowl and mix in egg. Sift coconut flour, tapioca flour, arrowroot flour, sea salt, baking soda and gelatin into a large mixing bowl. With mixer on low, slowly add dry mixture to wet mixture. Stir in vanilla and chocolate chips. Using a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Bake for 11 minutes. Serve.

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70 Comments

  14. Erin

    Made these last night...YUM! I added 1 teaspoon vanilla and subbed 3 tablespoons butter out for 3 tablespoons of the palm shortening for a more buttery flavor. Also I ran out of coconut sugar so had to use 2 tablespoons sucanat in them. For some reason these changes made the cookies go pretty flat...BUT NO COMPLAINTS. They tasted amazing and were CRISPY! We've missed crispy cookies that dunk well in raw milk! We will try these again the same way to get the flatter cookie to use for ice cream sandwiches to take camping this weekend. Thank you!
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  18. Bailey

    I think it's safe to say that this recipe is fool-proof -- I hesitate to admit this but, being new to paleo baking, I substituted the palm oil with coconut oil, the egg for 'egg substitute,' and because I read my measuring cup wrong I added too much of the flours. The egg substitute I used called for 2T water so I assumed this wasn't a problem but when the batter didn't even turn moist I added more coconut oil thinking that its solid consistency was the reason the batter wasn't working out. I likely ended up with about 12T coconut oil. I eventually had to revisit this post because I thought that the comment in the headnote about the substitute recipe using peanut butter was referring to this recipe and I had somehow managed to leave out an ingredient. In addition to learning that I wasn't reading it correctly, I also learned how to properly use egg substitute (thx for the heads up, Sara). Clearly, I wasn't very single-minded when making this but despite my best efforts, I made some pretty awesome cookies! Even added carob chips (my temp AIP diet is forcing me to take roads less traveled). In short, thanks for posting this -- I really needed it! And now that I know what I'm doing... :)
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  24. Francesca

    I made these cookies today. I used butter instead of palm shortening, maybe that's reason they spread out a lot and came out totally flat and not crispy. I was going to use suet that my husband bought but I realized, after defrosting, that it was not rendered. They are not bad and my son ate them with not complains but definitely not looking like yours, Carrie. I'll try again with suet or the palm shortening. I also converted everything in weights, it's so much more painful and random to me baking with cups. Carrie, if you use weights, does this look right to you? I used 113 g butter 105 g coconut sugar 1 tablespoon raw honey 1 large egg 40 g coconut flour 44 g tapioca flour 44 g arrowroot flour 1/2 teaspoon Celtic sea salt 1 teaspoon baking soda 3/4 teaspoon unflavored, grass-fed gelatin chocolate chips to taste
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  25. Francesca

    I made these again with palm shortening and, as expected, this time they hold the shape well. I also decreased slightly the sugar to 95 g. Also, I froze some of cookies from the previous batch, made with butter and baked from frozen, they didn't go flat. So if anybody prefers butter consider freezing you cookies. They are really delicious, funnily enough my son prefers the flat, chewy cookies, from first batch made with butter.
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  27. marina matthews

    Hi, can I use whole cane sugar instead of coconut sugar? I can't get my hands on coconut sugar here in France. Can't wait to try these as I haven't had any cookies since the end of the holiday. Loved the grain-free peanut butter cookie recipe that you put up, they were amazing and my guests couldn't believe they were grain-free! I am also enjoying your latest cookbook that I got for Christmas. Thanks for all the great recipes!
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  30. Christine

    Thank you, thank you, thank you!!! Finally a great tasting chocolate chip cookie that my 6 year old can eat! He is gluten free but not completely grain free, and I didn't have the exact ingredients on hand, so I made some modifications... I used butter instead of palm shortening, for the flour I just used 1c of the GF flour that I had on hand (in this case it was half Namaste Perfect Flour Blend and half Gluten Free Mama's Almond Blend), and I added vanilla because I am of the opinion that you can't make cookies without it :-) I love that these spread like a "normal" chocolate chip cookie, and the texture was amazing. My son was over the moon because they look and taste so much better than the last batch I tried. He was fine with those, but these blew them out of the water so he asked me to make only these from now on. **I used all butter and I didn't have any of the problems that others did with the cookies over spreading and becoming flat. Maybe it was because of the different flours that I used?
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  31. Alexandra

    I just made these. With a couple of changes. I didn't have palm shortening so used the 8tbsp butter your suggested in the comments. And then i couldn't find my arrowroot flour. I was half way through making them so had to improvise and used some cornflour i had. Even with those changes they turned it beautifully. Very tasty. Nice and crisp. I'll definitely try them as written. The Only change i will make us to make them smaller. They turned out a bit big for my liking. But that's just personal preference.
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  32. Nicole

    Hi, I'm new-ish to your site & am loving the info I'm finding. I was excited to try this recipe, and what do you know, you are exactly right! These are a delicious, "normal-tasting" chocolate chip cookies! I'm new to gluten-free so I always test my new recipes out with people who are not gluten-free to get a real opinion & everyone that tried one said they were good, not just for a gluten-free cookie, but just for any cookie! Thanks so much for a FABULOUS recipe! Oh, I did use butter, 8T, & it was excellent.
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  33. Sonja

    We just made these for the second time. These cookies are amazing. They are light and decadent and so close to the conventional version. Followed the recipe, but added 1 tsp of vanilla and only had mini chocolate chips (Enjoy Life) so we added 1/2 cup. Love that they are nut free. They are so good, you need to double up the recipe! With the original quantities we were able to make 14 cookies. YUM!!!
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