Gluten-Free Double Chocolate Chunk Cookies made Top Allergen Free


My husband, Tony, and I can eat many of the top allergens without worry (aside from dairy, of course!), but these gluten-free chocolate chunk cookies were just plain delicious. In fact, Tony was a bit miffed when he came home from work and I had polished off the last one.

Gluten-Free, Dairy-Free Double Chocolate Chunk Cookies (top allergen-free and vegan, too!)

Gluten-Free Double Chocolate Chunk Cookies made Top Allergen Free

Unfortunately for many with food allergies or intolerance, cookies can seem like an unattainable pleasure. But thanks to the The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame by Cybele Pascal, nearly every child (and adult!) can enjoy this recipe for gluten-free chocolate chunk cookies.

I tend to bake in small batches, refrigerating the dough until the next batch. And as you can see in the picture below, refrigeration yielded thicker chocolate chunk cookies, with more of a fudgy center. I think this was my preferred method.

Gluten-Free, Dairy-Free Double Chocolate Chunk Cookies (top allergen-free and vegan, too!)

And just to make sure both parent and child have no doubts about churning out some successful gluten-free chocolate chunk cookies, Cybele has shared not only the recipe (below), but also a video demonstrating the preparation.

Special Diet Notes: Double Chocolate Chunk Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

I’m sharing this post for Gluten-Free Wednesdays and Allergy-Free Wednesdays.

4.8 from 4 reviews
Gluten-Free Double Chocolate Chunk Cookies
Prep time
Cook time
Total time
Reprinted with permission from The Allergen-Free Baker’s Handbook. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.
Serves: 24 2-inch cookies
  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and rice milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.
  4. Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.
  5. Scoop out the dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary.
  6. Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.
  7. Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Made these and had the same issues others had. My dough came out to be pretty granular and there’d be no way to “Scoop out the dough by heaping tablespoonfuls and place on the baking sheets”, that’d just result in piles of crumbs on my sheet. That said, it did pack together surprisingly well. So I made little patties instead of balls and it turned out great! Excellent recipe I just wish the dough was a little more wet.

    • Interesting. It is Cybele’s recipe, but the pictures above our mine – I tried it out myself! If the dough is too dry, don’t hesitate to add another splash of liquid (water or more milk beverage). When I have a vegan cookie dough that is too dry, I just add more liquid, about 1 teaspoon at a time, until it comes together. Adding more liquid actually works well with cookies like this. However, adding more oil would make them too greasy. I hope that helps!

      • This is one of the most successful allergen free cookie recipes I’ve ever made! Could definitely get too dry to manipulate as others said, but I was a bit more liberal with rice milk which helped a lot. I used enjoy life chocolate chips, which for some reason I had to actually push into the dough for them to stay IN, but rolling in balls fixed that problem. End result was delicious!

  2. Made these today, not sure what, but I did something wrong. The dough was a tad dry/crumbly when I finished mixing. I think I mixed it all in too fast. Anywho, that meant they cooked in ball shape instead of melting down to gooey cookies. They still taste amazing though. I’ll just have to be mindful next time….There will be a next time.

  3. Hi there, I just made these and followed the recipe exactly with the exception of using a different kind of chocolate chip. They taste great but did not flatten out at all….they just cooked as a ball. Any suggestions?

    • Hi Sharon, that’s bizarre. I’ve baked Cybele’s recipe a few times, and never had that happen. Do you live at higher altitude? The dough should be quite soft, so it shouldn’t stay in ball form. Very odd.

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    • Yes, but the amounts may vary slightly – I haven’t tested it with regular flour myself. Omit the gum and use 1 1/4 cups all-purpose flour. If the dough is too dry, add a splash of additional milk alternative to make it moister (since there are no eggs, do not add more oil – this can make cookies greasy). If it is too wet, add more flour as needed. For a double chocolate cookie recipe that I’ve created/tested, see my recipe in Go Dairy Free

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