ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dietary Restrictions»
  • Dietary Restrictions for Health

Delicious Gluten-Free, Egg-Free Chocolate Chip Cookies

Updated on July 31, 2012
Homemade Cookies
Homemade Cookies | Source

Chocolate Chip Cookie Recipe (Gluten-Free)

It's impossible to tell the difference between these cookies (which contain no gluten or eggs) and regular ones. Perfect for celiacs or just as a more healthy alternative to store-bought biscuits.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 3 dozen cookies


  • 1 1/4 cups packed brown sugar
  • 3/4 cup butter
  • 1/4 cup white sugar
  • 1 teaspoon gluten-free vanilla extract
  • 1/4 cup egg substitute
  • 2 1/4 cups gluten-free baking mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces semi-sweet chocolate chips
Freshly Baked Chocolate Chip Cookies
Freshly Baked Chocolate Chip Cookies | Source
More Fresh Cookies
More Fresh Cookies | Source


  1. Preheat your oven to 375°F (190°C) and grease a baking sheet with butter or margarine, which should be set to one side for now.
  2. Cream the brown sugar, white sugar and butter together in a medium mixing bowl then add the egg substitute and vanilla gradually to the blend while constantly mixing.
  3. Sift the gluten-free baking mix, baking powder, baking soda and salt together into a seperate bowl and stir this into the butter mixture until they've properly blended, then mix in the chocolate chips.
  4. Use a teaspoon to scoop the cookies onto the prepared baking sheet, leaving two inches of space between them, then place them in the oven and bake for 6-8 minutes.
  5. Remove the baking sheet from the oven and allow the cookies to cool for 2 minutes before transfering them to a wire rack to cool fully.

Notes & Tips

-In step 4, you can tell the cookies are done if they've taken on a pleasant, golden-brown hue.

-Store the cookies at room temperature in air-tight containers for 3 - 4 days.

-If the dough is too dry, add 1/4 - 1/2 cup apple sauce to the mixture in step 2, while adding the egg substitute and vanilla extract.

-The recipe still works perfectly well if you use 2 eggs instead of the substitute.

-Get inventive with the egg substitute. Vanilla coconut yoghurt is one good replacement, as are bananas and store-bought egg substitutes. If vegans plan to use the store-bought variety, they should remember to read the packaging beforehand, as some brands include egg whites.

Please Rate this Dish

5 stars from 1 rating of Gluten-Free Cookies


    0 of 8192 characters used
    Post Comment

    • VendettaVixen profile image

      VendettaVixen 5 years ago from Ireland

      Thank you, Osiris. I've actually only baked this recipe once, and it was my first time using gluten-free mix. I'm not a celiac, but I was interested in trying a gluten-free recipe.

      How about adding a little apple sauce to mask the flavour?

    • VendettaVixen profile image

      VendettaVixen 5 years ago from Ireland


      That's interesting - I was planning on writing up a dairy-free recipe sometime soon.

      Glad you enjoyed the recipe, and thank you for commenting.

    • VendettaVixen profile image

      VendettaVixen 5 years ago from Ireland


      I'm honoured. Thank you very much, that's very nice of you.

      I really hope your followers enjoy the recipe, and I'm glad you did, at least.

      Thanks very much for reading, commenting, and linking. It's really very much appreciated.

    • osiris85 profile image

      osiris85 5 years ago from Reno NV

      Great recipe Vixen! I will be trying these out as soon as possible. I just have one question, do you have a prefered gluten free mix? I have found some sold at regular grocery stores use fava bean or quinoa flour which can be a bit bitter when it bakes up.

      Voted Up

    • mama_em profile image

      mama_em 5 years ago

      These look delicious! We are dairy free too but butter and chocolate chips are easy substitutions.

    • breathe2travel profile image

      breathe2travel 5 years ago from Gulf Coast, USA

      Awesome! Voted up & useful. :)

      I am linking your hub to my hub - ... I think my readers will like your recipe. I have several friends who follow gluten-free diets.

    • VendettaVixen profile image

      VendettaVixen 5 years ago from Ireland

      Apparently so, Lizzy. I got this recipe from my aunt a while ago, and her son is allergic to gluten. They use the gluten-free version of the vanilla extract whenever they bake something.

      Unfortunately, it is difficult to find some gluten-free products. I think they (my aunt and cousin) shop at a specialist store, but I'm not too sure of the name.

      Thank you, Lizzy - that's the plan. Hopefully someone will find this recipe useful. Thanks for stopping by and for taking the time to read and comment.

    • DzyMsLizzy profile image

      Liz Elias 5 years ago from Oakley, CA

      Interesting. Gluten-free vanilla extract????? Never heard of such a thing; was not aware gluten was a problem in vanilla. (I don't have a gluten problem, so I've never paid much attention to this current fad.)

      I don't think they carry any of these products at the big-box discount store where our budget dictates we shop. ...

      However, I have voted this up, interesting and useful, as I know there are many who will find this information helpful.