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Gluten-Free, Dairy-Free, Egg-Free “Toll House” Chocolate Chip Cookies

I realize you might be wondering why the heck I am posting a chocolate chip cookie recipe this close to Thanksgiving.

Most people close to me in my “real” life are most likely thinking, “Oh, there goes Heidi again, off on an ADD tangent…does she NOT REALIZE what today’s date it is?  Where’s the $&@#! pumpkin pie???”

Take a deep breath.  It’s all part of the plan.

This is how I roll:

Procrastination Panic + Stubborn Determination + Glutadoodle Creativity = Crapshoot Gluten-free, Dairy-free, Egg-free Pumpkin Pie Success.

I’m already 12 flops in, so success must be right around the corner (My goal is to find a dairy-free, egg-free creamy pumpkin pie recipe that tastes similar to the pie I grew up on, the Libby’s recipe using evaporated milk…is that wishful thinking?).

If not, then I just might have to follow the lead of The Swedish Chef in the following video clip!  Anyone know where can I buy a bazooka? 😀

Anyhoo, last year I found a recipe for Gluten-Free Toll House Chocolate Chip Cookies (you can read my original post here), and I have yet to find another chocolate chip cookie recipe that we like better so I armed myself with this handy sheet of egg substitutions and got crackin’ (or in this case, not crackin’). 😀

As you can see from the list, there are a TON of possible egg replacers.  The trick is knowing the purpose of the egg in each particular recipe.  I haven’t had the time to educate myself on the science of it all, so I’ve just been using the eeny meeny miny mo approach.  It only took 4 attempts to find a great egg replacer for my favorite gluten-free chocolate chip cookie and here it is!

Gluten-Free, Dairy-free, Egg-Free “Toll House” Chocolate Chip Cookies

1 cup Rice Flour (I definitely recommend using a rice flour with a superfine consistency, such as Authentic Foods Superfine White Rice Flour or Authentic Foods Superfine Brown Rice Flour)

1/2 cup Tapioca Starch

3/4 cup Sorghum Flour

2 tsp. Xanthan Gum

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Earth Balance, softened (or try using Coconut Oil)

3/4 cup Sugar (I used Florida Crystals Natural Cane Sugar)

3/4 cup packed Brown Sugar (I used Florida Crystals Organic Brown Sugar)

1 tsp. Pure Vanilla Extract

**Egg Replacer for 2 eggs: 4 tablespoons water + 2 tablespoon oil + 1 teaspoon baking powder, beaten together until smooth.**

1 cup Dairy-Free Semi-Sweet Chocolate Chips (I used Enjoy Life Foods Semi-Sweet Chocolate Chips)

1/2 cup Pecans (I omitted the Pecans and added more chocolate chips)

  • Preheat oven to 375° F.
  • In medium bowl, combine flours, baking soda, xanthan gum and salt, whisk to combine and set aside.
  • In a separate bowl (or bowl of a stand mixer), cream together the softened dairy-free butter substitute, sugars and vanilla.  Add the egg replacer and continue mixing until combined.
  • With the mixer on low speed, add the dry ingredients to the wet ingredients and mix until combined.
  • Add the dairy-free chocolate chips (and nuts if you want) then stir until the add-in’s are well incorporated throughout the cookie dough.
  • Drop the cookie dough by rounded spoonfuls onto a parchment paper lined cookie sheet.  (**I have found that refrigerating the cookie dough mounds prior to baking helps reduce spread)
  • Bake in preheated oven for 10-12 minutes.
  • Remove cookies from the oven and allow them to cool slightly on the cookie sheet before transferring to a cooling rack.

I have quickly come to realize that when baking with egg replacers, it is not a good idea to eat the baked goods while still fresh and hot from the oven.  It is important to allow your egg-free creations to come to room temperature before digging in, otherwise the texture will make you think you didn’t cook it long enough; but if you put it back in the oven, you risk over-baking it.

So, I am brand new to the world of IgE food allergies and I am trying to figure out some of the differences between IgE and IgG food allergies.  I am curious about an article I read on called “Is it possible to be allergic to eggs but be able to eat eggs in baked goods?” by Daniel More, MD.  Dr. More cited a study that said:

A recent study assessed the ability of people with a known allergy to egg to eat foods containing extensively heated egg, such as in waffles and muffins. The study showed that the majority of egg-allergic people (70%) were able to consume foods containing extensively heated egg, but not egg that was cooked in a “regular” manner, such as in scrambled eggs or French toast. It appears that the higher temperatures achieved for these baked goods destroyed the egg proteins enough that the allergic antibodies were not able to recognize them.

As we all know, this is obviously NOT the case with gluten, so I plan on sticking with the “better safe than sorry” approach by not risking this with Luke, but I am curious to learn more.  Any thoughts?


  1. sarah deremer says

    Do you think I can use superfine sweet rice flour for this recipe? and how did you read my mind? I need a choc chip cookie!

  2. You had me at "Toll House". The pictures look divine, Heidi. I just ordered Carol's gf flour over at Simply Gluten-Free. This will be first on my list when my flour arrives and my first attempt at baking gf. I'm a-scared…

    Another week has passed and I didn't go to the doctors office to do the allergy panel blood test. I just keep avoiding it. I'm limiting dairy but can't get away from cheese and sour cream.

    Have a great weekend!

    • Jeri,

      Ooooo, you will have to let me know how this works with Carol's flour blend, I've not tried it yet but have been meaning to.

      I understand about avoidance, believe you me! I too am still stuck on cheese but I have weaned off my glasses of milk (I would drink a half gallon a day at one point), my beloved Greek yogurt, sour cream, cream cheese, ice cream, butter…but the cheese has been much more challenging!

      We will get there my friend, we just need to keep moving in the right direction (maybe we should start a cheese-aholics anonymous support group). 😉

  3. wow, what an amazing post! and I LOVE the info about eggs, thanks so much and wonderful recipes from you as usual, and…there is always a time for chocolate chips cookies..even for Thanksgiving LOL btw..there is have a recipe for a GFCF Egg free pumpkin pie in a new book that I've bought called The Flying Apron Baking book, haven't tried it but would be more than happy to share if with you if you like 😉

    • Meredith,

      I ate at The Flying Apron recently when I was in Seattle for the International Food Bloggers Conference and it was some of the best gluten-free food I've ever had. The fact that it was also vegan was a surprise bonus (I am not yet completely dairy-free, I have a cheese addiction that I'm trying to break, LOL!)

      I will send you an email about the recipe. 😀

  4. Those look yummy! I am lucky that the monkey can have egg and we have been given the go-ahead for butter. I try to live by the better safe than sorry train of thought for his allergens as well. If I don't know for certain, he can't have it.

  5. Heidi, you rock my gluten-free, dairy-free, egg-free world. You could package these puppies up and sell them for $20 a dozen at Whole Foods! We could start "gluten-free scouts." Speaking of … we made our exodus out of the boonies to BIG TOWN — Ft Collins — and I dreamily waltzed the aisles of Whole Foods this afternoon. I woke up when the guy said, that'll be $140 and I only had ONE bag of groceries! Okay, I am ADDish, too. Anyway, great great cookies!

    AND, DRUM ROLL, you will get your GFCFEF pumpkin pie on Monday for Shauna's event. I promise promise … : ) It is divine, just like Libby's but totally legal

    • Lexie,

      I just love how your mind works, gluten-free scouts would be a GREAT idea (and I love your ADD'ish-ness…I have found it to be quite useful in this lifestyle, LOL!).

      As for the GFCFEF pumpkin pie, why do you think I'm "chill" this close in the game? Once I saw the picture of your pumpkin pie, I just new it was the answer I've been looking for, and I can't wait to share it with everyone after you post it! 😀


  6. FYI for anyone near a Trader Joe's: their bags of semi-sweet chocolate chips aren't labeled as vegan, but they are. Sweet! (pun intended 🙂

  7. those look awesome! I love the egg sub you used. I hadn't heard of that one before. =0)

  8. Heidi

    The cookies look delicious and very easy to make, this will be next on my list.

    Regarding the cooked egg vs baked at high temperature, I have seen this with my son. He reacts to cooked eggs very quickly, but he is fine when he eats the Glutino GF pizza that has egg whites. But again he reacts to Udi's GF bagels if he has it for 2 days in a row, he can have it once a week and hez ok. So it seems to sound right that the high temperatures probably destroy the egg proteins.

  9. Heidi – these look like a major homerun! And the fact that you had to try four times until you got it right is such a great model for all of us. Thank you for your persistence. These are going right into the "must make immediately" folder.

    • Thanks Ellen!

      It is times like this when I wish I had more of a clue what I was doing so I could minimize all the loss of expensive ingredients, but the flip side to it is that I learn a lot from each flop (or at least get a really good laugh from the disastrous results, LOL!

      Hope you enjoy them!

  10. I have an IgG allergy to eggs and have found that I react (snoring) if I eat really eggy stuff. Eggs baked into a muffin or cake doesn't seem to cause the same problem. Interesting that the same was found to be true in a study!

  11. Heidi these look awesome! In general, can you sub brown rice flour for sorghum? That isn't a flour I usually keep on hand.

  12. Beautiful cookies. I hadn't heard of the egg replacer you use, I'll have to give that a try, it sounds so easy. I've been using chia seeds made into a gel, much like flax seeds only less bitter. I'm always surprised when chia seeds don't make it onto egg replacer lists, they work so well.

    I'm kind of bamboozled though by that scientific egg study thing as eating eggs in a baked good is what my allergist would call a classic case of "Masking Food Allergy Symptoms." That type of thing is the exact reason doctors came up with elimination and challenge diets for food allergies. I guess everyone needs to decide for themselves.

    I've gotta see your new pumpkin pie, what do you do with all of the experiments that don't pass muster? I didn't even realize there was one in "The Flying Apron" book. I guess I should study it harder, it's sitting right here by the bed, LOL.

    • Thanks Laurel! This was my first time using this egg replacer too, and I have yet to get around to buying some chia seed but I've heard great things about it, need to put it on my short list.

      And I'm bamboozled by the study too…but then again, I have really only focused on learning about gluten and celiac disease for the past 5 years so my natural instinct is to treat Luke's IgE egg white allergy in the same manner as I do gluten, at least until I learn more from experts I trust. 😉

      As for my experiments that don't pass muster…they go in the trash (yes, it can get expensive, LOL!). This is one of the many reasons I began blogging, I wish I had had someone to teach me HOW to convert recipes (I didn't enjoy not having the freedom to just grab any recipe I wanted and be able to make it, only safe for me and my family) and which substitutes work well and which don't (and this is why my posts can get so blather-y at times, because I try to share how I've come to land on the particular sub. ingredient). I did not go to culinary school so I do not inherently know/understand the science behind all of this, other than what I learn on the internet and by trial and error. My personality is well suited for this type of stuff: I'm stubborn and I do not do well with the word "no" (so if I want something bad enough, I will eventually find a way…it's my OCD of choice). 😀

      • I think your personality is well on it's way to sainthood and don't think for one second that the rest of us don't see it and appreciate it. You are my first stop on the computer every day.

        P.S. Too bad you don't have a big enough yard to feed a pig, you'd make it sooooo happy!

  13. Have you seen Mimic Creme and tried using that in place of the evaporated milk for your pumpkin pie? I recently ran into it and used it for caramels (the sweetened version) and it worked great! I'm having trouble finding it locally (my MIL found it and shared), but will be ordering it from Amazon soon.

    • Tandy,

      I love Mimic Creme and use the Healthy Top for dairy-free whipped cream all the time. I think it would be a great substitute for the evaporated milk in pumpkin pie, but the trouble I'm having is finding the right egg replacer, I have a few more ideas to try so hopefully one of those will be the magic bullet. 😀

  14. Gimme one of those bazookas!

  15. All over this one! I am totally going to try it out! I love that egg substitution in cookies! I think these look phenomenal. And your photos of them look so cool! 😉

  16. Hey Heidi!

    I might have to try your flour mix for my next batch of cookies. I like the add of the sorghum. I always use the Gluten Free Pantry's French Bread mix, one for one, for my Toll House cookies but I know it is full of "white" flours. The sorghum would add a little healthy element to them.

    As for the eggs, I am also allergic, have been for years but never eliminated them. Only in the past four years did I start having obvious symptoms from them and have had to give them up, despite having hens! But I agree, I can eat eggs when they are baked in something without any problems. Although not a chemist, I can see how the proteins can change in the the baking process.


  17. Enjoy your blog. Not sure if this might be what you're looking for in regards to pumpkin pie but might give you a place to start?

    • Thanks Christi!

      I already have Kelly's recipe earmarked (I have decided to put off doing my own recipe conversion for this year and start trying some of my fellow GF blogger's recipes for vegan pumpkin pie instead, I am running out of time and I already need to start planning my Gingerbread House, LOL!!! Aaarrrrrgggghhhhh!!!! 😯

  18. Hope your pumpkin pie you choose turns out great! We don't have a problem with eggs here thankfully and I have been doing a crustless pumpkin pie until I find a great one I can have (no nuts, soy, sugar, dairy, wheat). Always enjoy your recipes!

  19. Well I should say we can do dairy but shouldn't…..hubby has allergies and doesn't feel he needs to avoid until he's reacting pretty severely and so I try to avoid it often and have recently turned to raw dairy as a possible alternative to see if he may not be reactive (I've read that some may not be)……and we don't do wheat or any grains which takes out even the gf flours……

  20. Ahhhhhh, so I was out of town when you posted the recipe, but I got home this afternoon and promptly made them! I did use softened coconut oil in place of the EB, and lemme say these cookies have a truly incredible flavor and texture! The best I've ever had GF….! And egg-free, AND dairy-free. Amazing, I tell you. So the one thing with the coconut oil is that the cookies didn't 'spread'; I had to flatten them prior to baking. Obviously not a big deal, but I'm being weird and want cookies that spread, haha. Any tips?? I added a little more coconut oil but that just made them oily…I'm quite a cookie novice. The egg replacer is brilliant; I'd never heard of it before, but now I'm thinking up all kinds of experiments to try it in. Thanks for a fabulous post and recipe!

    • Yippee!!!!!!!! I am so HAPPY you liked the cookies Jenn! It is so nice to get feedback, it prevents me from thinking I'm crazy when I accidentally stumble across something that I think is amazing, LOL! This is the best GF chocolate chip cookie recipe I've ever tried too, which is why I had to share it. Back when I found it (and could still taste), I literally cried tears of joy after my first bite, it took me back many years and I felt like I was home again. 😉 I was even happier that this particular egg substitute worked wonders (I had never heard of it either), and like you, I plan on trying it in many other recipes.

      Anyhoo, I have never used coconut oil in my life (although I did just order some) so I am not sure how it works. I wonder if softening it slightly in the microwave (so it doesn't liquefy) would help? Or, I wonder if using Palm Shortening instead would produce better results?

      I just found this:… wonder if that would work, possible using a more neutral tasting oil, like Sunflower??


      • I tried them again using melted organic shortening and added a couple extra tablespoons of water and I think we have success here!!! The flavor is incredible; a little more experimenting and hopefully I can write about them on my blog 🙂 And I've got to try making that olive oil spread…I hadn't heard of that, thanks for the link!

        • WOOT! I cannot wait to see your modifications Jenn (especially because I have a new corn allergy and need a replacement for Earth Balance too!), you go girl!!! 😀

  21. Heidi,

    Another great job. I know I keep saying this, but I seriously don't know how you find the time. This takes so much work, and you are helping out so many people. We are lucky enough that we (and by we I mean I) only have a gluten issue, here. But so many people have so many issues, if they have one.


    Tia 😛

  22. We are 6 months in to not eating gluten, dairy, eggs, and peanuts. It has been a difficult transition for my 16yo son who loves to eat! This recipe is so yummy! Followed the recipe exactly. Crispy outside, chewy inside. Can't tell it's not made with eggs, butter, and wheat flour. Even my other child who has no problems eating anything loves them. Will definitely keep this recipe around!

    Thanks for this recipe!


  23. I haven't read all the comments but last year I made a good pumpkin pie sub with Tofutti's "cream cheese" instead of the milk but the rest was the straight up Libby's recipe. Granted I did use eggs but I wonder if it would work with out because the "batter" comes out much much thicker. I think I even likes this better because in the past I always end up sloshing the filling getting the pies in the oven.

    FYI – because of the thickness of the "cream cheese" I put everything in the blender to mix. I think I added just a touch of Trader Joes soy creamer, but very little.

    Also have you considered using a gelatin to help set the pies. You might have to work this different than usual pies by cooking the filling in a sauce pan and crust plain on it's own and then combining the 2 before the gelatin sets. Might not take too much either, esp. if making with the "cream cheese". But I would try that on it's own first if I was time inclined.

  24. sproutsmama says

    YUM!! These were just what we needed today. It was a snow day, and I scrounged up the ingredients to make a half-batch. We made your original version, and they more than delivered.

    For those who don't want to do the half-math, half of 3/4 cup is 1/4 cup + 2 Tbsp 🙂

    Also, we used brown rice flour since that's what I had on hand, and really–they're perfect. Thank you!

  25. I am just in love with your blog, I recently started nannying to a family that is gluten free (like me) and dairy free and your blog has been a lifesaver. I just have one question I made these cookies for the kids and they did spread out a lot which i now see i should have refrigerated the dough before baking, but they were also really greasy. I don't know if i did something wrong but i used 1 cup of the Earth Balance, maybe should i try using less or do you have any other ideas?


  26. Howdy…these sound delicious! Is there a 'print recipe' icon that I'm missing?

  27. Interesting about eggs. I have no known IgE allergies (or at least none were found) but several IgG allergies, inc gluten, dairy, soy and egg whites (but not yolks). My naturopathic dr told me to go off eggs in baked goods completely to see if that improve the digestive issues I've been having. I'll def try this recipe 🙂 Does anybody have IgG egg intolerance and how do you deal w/it and baked goods?

  28. Oh, no, to those who are new at cocunt oil, don't melt it before hand. I did and the dough looks like is had been bathed in suntan lotion. My fault. In the past, I had read, it always needs to be liquid to be measured. I was thinking it would work the same as grapeseed oil. Ugh. Put the dough in the fridge to see if I can save them.

    I love your site Hiedi, and all the recipes. We also made the pumpkin spice, and they turned out great.

    Love your new picture as well.


  29. Could I use Jeanies GF flour mixture with in these cookies? Brown rice flour, white rice flour, sweet rice flour, tapioca flour and xatham. If so, should I omit the xatham your adding in this recipe?

    • Hi Megan!

      Jeanne's flour blend should work just fine – and yes OMIT the xanthan gum called for in my recipe.

      Please let me know how the cookies turn out for you!

      Heidi 😀

      • They look fantastic! I accidentally forgot and added the xathan gum… But they held up i think better since I added it! Very very good!!! Thank you so much for the recipe!! I used eggs.. but, it was fantastic! you are amazing! Thank you so much!!

  30. Thank you for this great recipe! We made these tonight and they tasted great. I used regular butter because we are not dairy free and they came out perfect. Next time I'll have to buy the superfine brown rice flour, I only had regular and I can taste a little bit of grittyness but definitely not enough to ruin the cookie for me or my 2 yo!

    I just want to let you know your website has been a great resource for me. My son has wheat/nut/soy/egg allergy and I had no idea what to do after he was first diagnosed but reading your recipes and blog post has been a great help. Thanks so much for all your help!

  31. Rebecca Donvito says


    I love Your website. I have some questions that I hope you could get back to me on.

    First, what brand xanthan gum did you use for the "Toll House"gluten free cc cookies?

    Second, do you use your measuring cup to scoop the flour out of the bag then level or do you use a spoon flour into your measuring cup then level. I've learned it can make a difference in the amount of flour in the recipe.

    Thanks So Much!!

  32. I was so excited to try your recipe that I forgot I wasn't supposed to have evil evil sugar. I used coconut oil at room temperature and got a very oily crunchy textures. Any hints? Thanks so Much, April

  33. I cannot wait to try this recipe! Both of my children have never eaten an egg as is hard boiled or scrambled. They have both test allergic to it. However, they both eat baked goods with eggs in them without a problem. Our allergist was not surprised by it. However, my son has had a minor reaction to things that "may contain or come in contact with eggs." He was really bummed when I took away the Nerds from him at Easter. However, you can still make tasty baked goods without eggs. Here is a link to my blog for some gf/dairy free/egg free/soy free sugar cookies I made the other day.

  34. GOD BLESS YOU!! My son has severe food allergies and it has made him very depressed and disconnected from the rest of the world. These chocolate chip cookies are genuinely GOOD!! Why I can never find anything on the shelf that doesnt have wheat, eggs, or soy in it is beyond me. This recipe was so easy and it made him happy. thank you!

  35. Just wanted to check back in, made these the second time with a different butter, the soy free dairy free, in red carton. Also, put them in the cold before baking. They turned out beautiful, lovely taste. My boys will go crazy. I wonder if I could freeze the dough next time and take someout as needed. But for today, they are wonderful! A great treat on a cold, dreary day in the midwest!

    Blessings and thanks again,

    • Oh yes, you can definitely freeze the dough, I do it all the time! Tip: if you have a small cookie dough scoop, use it to scoop little mounds of dough onto a baking sheet then freeze them. Once frozen, throw all the little cookie dough mounds in a freezer bag (or other freezer safe container) and just grab a few to bake as needed! (I always allow the dough to thaw first but I'm sure you can bake them from the frozen state too – just might need to extend the baking time by a minute or two).

  36. I just made these and they are so good! Thannks, Heidi!

  37. Oh my gosh! A chocolate chip cookie that actually turned out and is good! I added another tsp of vanilla and a tsp of butter extract to get a buttery taste. This is going to be my "go to" recipe from now on. Thanks so much.

  38. All I can say is OMG are this good forget weight loss I can’t stop eating them. I did double my batch and instead of 2 cups rice flour I did 1cup rice flour and 1 cup sweet rice flour, they are great. Sweet rice flour as I learned it is also known as sticky rice flour and the best place to find it is an Asian Market and much better price. Plus I found rice noodles at great price.

  39. Made these today for my newly diagnosed 8+ food allergic son! All i can say is YUM! thanks so much for sharing! I used a chia seed mix for the egg replacement and also half coconut oil half earth balance. So happy my son can have delicious cookies!! 
    Also, is the topioca starch the same as flour? As I used flour. Just checking! =)

  40. We made these and they were amaaaazing! Thank you!

  41. Michelle Fauteux says

    Thank you!!!! These made my day! I have recently been following a gluten free diet with my two little ones (2 and a half and 1) and LOVE baking…I had to re stock my pantry and was so worried I wouldn`t be able to get a good chocolate chip cookie! We all loved them including my husband who is just learning about all this. I did find them a little oily (used coconut oil) next time I`ll use the earth balance and see waht happens! Thanks again!

  42. I just wanted to comment on your egg note from Dr. More.  I am allergic to eggs, diary and have tried to eat waffles with eggs in them.  Even at higher temperatures I still react to the egg, but not quite as much.  I think this may be due to the fact I am allergic to them in two ways instead of just one; the second way being from a Eosinophilic esophagitis reaction.

  43. Oh my LORD these cookies are AMAZING! When we found out that both my toddlers were gluten sensitive and allergic to eggs…I thought yummy baked goods were a thing of the past. We have been saved. Thank you!!!

  44. For my 21 month old. it does not matter. Eggs and eggs in baked goods cause violent vomiting, period.


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