Gluten-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies

Makes 20 3-Inch Cookies

These chewy gluten-free, dairy-free, Egg-free Chocolate Chip Cookies are delicious for any occasion. For added nutrients and flavor variation, replace the chocolate chips with chopped dried fruit.

1¾ cups + 2 tablespoons gluten-free flour blend of choice (or see recipe below)
2 tablespoons golden flax meal
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup Spectrum organic shortening or butter or margarine of choice
¾ cups packed brown sugar
2 tablespoons white sugar
1 teaspoon vanilla
1½ teaspoons tapioca syrup or lecithin
¼-⅓ cup water
½ cup semi-sweet chocolate chips*

1. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper.

Gluten-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies

2. Mix together flour blend, flax meal, baking powder and baking soda.

3. In a separate bowl, mix together shortening and sugars. Add vanilla and tapioca syrup and blend.

4. Add flour mixture and enough water until dough comes together. Stir in chocolate chips.

5. Drop dough by the tablespoon about 2 inches apart onto prepared cookie sheet. Bake for 12 to 15 minutes for chewy cookies, longer for crisp cookies. Cool slightly before transferring onto cooling rack. Store in an air-tight container.

*TIP Gluten-free, dairy-free, soy-free semi-sweet chocolate chips are available at

All Purpose Gluten-Free Flour Blend

Makes 9½ cups

2 cups super-fine brown rice flour
1½ cups sweet rice flour
2 cups cornstarch
1 cup chickpea or garfava flour
1 cup tapioca starch
2 cups sorghum flour

Mix all ingredients together and refrigerate in an air-tight container until used.

Recipe created by Rebecca Reilly, author of Gluten-Free Baking (Simon & Schuster).

Comments (26)

Request an alternative to Rebecca Reilly's All Purpose Gluten-Free blend recipe for 2 cups corn starch as corn is a food I am unable to eat. Hope someone can provide me with an alternative for cornstarch. Thank you!

Posted by: | September 19, 2015 5:39 AM    Report this comment

:/ I am just now making these cookies and so far a disaster. (I am fairly experience at GF baking.) The first sheet I baked was very sticky and all the cookies spread out into the pan. For the second sheet, I have added more GF flour and sugar to make a stiffer batter. Same result. I am wondering if there was some kind of typo in the recipe?

Posted by: ByGrace | May 16, 2013 12:24 PM    Report this comment

Emma, That would be a difficult blend for these cookies. May I suggest you search the phase "almond flour chocolate chip cookies." There are several offered. And I'd guess no with respect to a bread machine...good luck.

Posted by: Elgie | April 28, 2013 4:12 PM    Report this comment

I want to make these cookies but I need a flour blend that is free of gluten, soy, dairy, rice and oats. Does anyone have one that would work for these cookies? Will it also work to make bread in a bread machine?

Posted by: Erma Judd | April 28, 2013 3:44 PM    Report this comment

Corn and rice are gluten free. You may want to check to see if you or your loved one is allergic to the grain itself (that happened with my daughter) When I found out she couldn't have gluten, the doctor let me know that she can have the corn and rice because both of those are gluten free (they don't have any gluten proteins), then she was still having issues. Come to find out that she is seriously allergic to corn. So, we had to remove that from her diet.

Angela, you can bake gluten free items in the same oven that you bake non-gluten free items. There is no cross-contamination there.

Posted by: Rhaulsey | November 26, 2012 12:19 PM    Report this comment

If you made these cookies in the same oven as an oven that I bake bread in, they would be contaminated? Do you have to have 2 separate ovens and refrigerators so these gluten free products do not get cross contaminated? Thank you,


Posted by: Angela H | May 10, 2012 7:05 AM    Report this comment

Please recheck your nutritional figures. Our analysis using USDA nutritional data has 3436 calories TOTAL for the recipe, close to what you are showing per cookie; and you are showing far more fat than the whole recipe would have. I'll have nutritional data posted. Moderator

Posted by: LW Moderator | March 13, 2012 2:19 PM    Report this comment

I had this cookie checked out for nutritional information and was not impressed with the fat and calorie counts.
based on the items and for 20 cookies the calories for each cookie would be 3219 calories from fat 1137 total fat 1126.3g or 194% daily value Saturated fat 31.6g or 158% daily value cholesterol 18mg or 6 % daily value sodium 792mg or 33% daily value carbohydrates 480.2g or 160% daily value the ditary fiber at 21.4g or 86% daily value was ok and the protein at 40.3g is ok the rest I question.

Posted by: Unknown | March 13, 2012 8:56 AM    Report this comment

A 1 to 1 replacement of all purpose flour should work fine.

Posted by: LW Moderator | September 22, 2011 9:09 AM    Report this comment

Since i do not need a gluten free cookie, but do need an egg and dairy free version, can i use regular flour?

Posted by: Angela G | September 22, 2011 8:04 AM    Report this comment

hi, what is the replacement of flax meal, and for the tapioca syrup or lecithin? also for the flour blend can we do it with just brown rice flour and corn meal? thank you.

Posted by: omneya k | May 20, 2011 8:10 AM    Report this comment

RE: Agave: While Living Without has not tried to make these cookies sugar free, there is a product called STEVIA IN THE RAW - CUP FOR CUP (that part is important) that might work well for you. What you will be missing is that flavor dark brown sugar brings which could be replaced with a small amount of molasses - but you will no longer be sugar free if you use either agave or molasses. Suggest you use the syrup or molasses as part of the water in the recipe. The agave will give you a slightly different flavor, and it may affect the texture. Would not use very much! Don't forget to use sugar free chocolate chips.

Posted by: LW Moderator | April 25, 2011 12:12 PM    Report this comment

thank you for these cookies, they look like "real" cookies and I can't wait to try them.

Posted by: Kerry | April 12, 2011 10:29 AM    Report this comment

Hi Eva,
I'm new to this but from what I understand rice and corn are safe for us.

Posted by: Kerry | April 12, 2011 10:28 AM    Report this comment

HELLO, Thank you so much for the chocolate chip cookie recipe. I Have a gluten intol. I really miss desert.

Posted by: Mary Pat M | March 20, 2011 5:24 AM    Report this comment

Has anyone tried making these cookies with a higher protein/fiber flour mix?

Posted by: Deirdre W | January 18, 2011 1:58 PM    Report this comment

Did anyone try these without the lecithin or tapioca syrup? How did they turn out?

Posted by: Christina B | January 13, 2011 1:15 PM    Report this comment

I don't have lecithin or tapioca syrup. Is there an alternative or can I just not use them at all? Will it make a big difference in the cookies? Thanks, Alma

Posted by: Alma G G | December 8, 2010 7:06 AM    Report this comment

Thank you Elgie for the tip about sugar free chocolate chips. I thought about that later myself. I'm wondering if I can replace the white sugar with xylitol, one to one, but what can replace the brown sugar that would be sugar free. My husband was diagnosed with kidney cancer almost two years ago and he's decided on his own to eat gluten-free, sugar-free, etc. He swears by it.

Posted by: carm616 | November 9, 2010 6:35 PM    Report this comment

carm616, don't forget to use sugar free chocolate chips!

Posted by: Elgie | November 8, 2010 10:54 PM    Report this comment

Remember sweet/sticky rice s also called glutinous but has no gluten molecules such as found in wheat, it's because it has gooey-i-ness. Never heard corn described that way but probably because it can be gooey, having so much starch in it. The problems I've heard of with rice and corn is that they aren't allowed on the SCD diet, no grains are, because of the starch carb contents. Also, from Doug Kaufmann's TV show, Know the Cause..(all about fungus and yeast problems) learned that corn- and peanuts- are Universally fungus contaminated, a greater danger than just carb content. These products are said to promote body yeast and fungus by feeding them with the carb starches. I'm not restricting myself of rice but infrequent on corn eating; I take a Naturopathic remedy for yeasty problems but, not on the SCD diet. Kaufmann's diet also forbids grains, corn and peanuts. somewhat the same diet. But not because they contain the type of gluten molecule causing reactions in gut sensitive people. grandma peg

Posted by: grandma peg | November 3, 2010 9:52 AM    Report this comment

I'm curious how I can make this chocolate chip recipe also sugar free?? I have used agave nectar in the past but don't know what the ratio would be and if it might affect the taste of these cookies. Any suggestions?

Posted by: carm616 | November 1, 2010 9:02 AM    Report this comment

The bigger issue for me with rice and corn is that they don't offer much nutritional bang for the buck. Neither is particularly high in nutrients, fiber or protein. Look for products containing quinoa and flax instead. I'm finding more and more of them, and my kids actually like them. Quinoa is available as a whole grain you can boil (like rice, with a nuttier taste), as a flake (like quick-cooking oats) and in flour form, that you can substitute in your baking. Quinoa pastas also hold up better than rice pastas (which tend to get mushy from all the starch.) Enjoy Life makes a Crunchy Flax cereal that even my 5-yr old will eat; makes a great substitute in "rice krispies"-type bars and homemade protein bars. Just make sure you get gluten-free marshmallows (@ Whole Foods).

Posted by: Debbie B | October 13, 2010 9:01 AM    Report this comment

Rice and Corn does not contain gluten. Look on a box of rice chex and it says gluten free.

Posted by: Unknown | July 28, 2010 7:48 AM    Report this comment

You don't have to wait...corn and rice truly are gluten-free. What you have to be careful of is in a Chinese restaurant. You could be served rice that might have a few grains of a breading in it. Or rice cookies could be baked in an oven where bread was baked and you'd pick up some small amount of wheat. If you have Celiac you can't "cheat." A tiny bit of gluten is as bad as a whole bunch. Your best bet is to look for products that say "gluten-free". Get a copy of a gluten-free grocery guide that lists gluten-free by brand name and tells you which stores carry it. Use your copy of "Living Without" magazine like a catalog. Don't be afraid. There are millions of foods you can eat and enjoy!

Posted by: LW Moderator | July 14, 2010 2:03 PM    Report this comment

Help, I'm hearing that we are not to have rice and corn, because it is gluten.
Does anyone else know about this? Now I really don't know what to eat.
Please respone if you know of anything.

Posted by: Cant Wait | July 10, 2010 5:01 PM    Report this comment

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