Allergy Friendly Chocolate Chip Cookies

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recipe by Djakata S.

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This recipe comes from Kelly Rudnicki's cook book The Food Allergy Mama's Baking. I made slight changes because my son does not have a milk allergy but the cookies are awesome. Nut free and egg free. You will never notice.

Inspired by:

recipe updated Oct 8, 2019


  • All purpose flour icon
    All purpose flour
    1.75 cups (227g)
  • Baking soda icon
    Baking soda
    about ½ tablespoon (7g)
  • Salt icon
    about ½ teaspoon (3g)
  • Butter icon
    about ¾ cup (154g)
  • Brown sugar icon
    Brown sugar
    about ½ cup (97g)
  • Granulated sugar icon
    Granulated sugar
    about ½ cup (102g)
  • Applesauce icon
    about ¼ cup (66g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Chocolate chips icon
    Chocolate chips
    1 cup (170g)


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 175°C
  2. Line a clean baking sheet with parchment paper
  3. Add all purpose flour, baking soda and salt to a clean medium bowl
  4. Blend until combined then set aside
  5. Add butter, brown sugar, granulated sugar, applesauce and vanilla extract to a clean medium bowl
  6. Mix thoroughly until well combined
  7. Transfer half of dry ingredients to medium bowl and mix
  8. Mix in the rest of dry ingredients to medium bowl then set aside
  9. Add chocolate chips to the medium bowl and mix
  10. Scoop content of medium bowl onto baking sheet
  11. Bake until light golden - 12 min, 175°C
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