The Best Allergy-Friendly Cookies

Don’t you love those cookies that ooze with delectable chocolate? Oh, what a glorious sensation of a warm cookie melting in your mouth!!! If you are a fan of delicious, chocolate cookies, you will absolutely fall in love with this recipe. Oh, my – it is addictive – I couldn’t stop eating them!!!

Our daughter has had a lot of problems with symptoms related to Celiac and IBS. She has been so frustrated that we haven’t been able to find a recipe that makes a cookie that is both soft and fluffy.  For the last year, every time I make cookies for her – they come out really weird – either dry and crumbly or oily and gooey . We found this really good gluten-free flour that actually makes great-tasting cookies. Of course, I am not using eggs or dairy. So not using these ingredients usually messes up most recipes. Elisabeth is so sweet; she still eats it even though most kids would complain.

Well, the other day, our oldest daughter, Elisabeth, found this new recipe and cooked a batch of these cookies. It was like magic!!! – Waa-Laa   It actually tasted like a normal cookie!!! I couldn’t believe it. She actually tweaked the recipe where she could eat it since she is trying not to eat much sugar. The extra carbs cause other unnecessary problems in her body – but that is for another post. Elisabeth actually substituted raw honey instead of coconut sugar. As you can see, she tops this amazing cookie with some vegan chocolate icing and coconut flakes.

What I love about the new Thrive flour is that it isn’t grainy like so many of the other gluten-free flours. It doesn’t contain any sugars and no yeast. 

Here are the ingredients:  Brown Rice Flour, Rice Starch, Potatoe Starch, Xantham Gum, Locust Bean Gum

So many of the gluten-free flours include a little bit of some form of sugar and this doesn’t work for those who have an overgrowth of Candida. 



For all of you preppers – this is the perfect flour. This flour will last unopened for 5 years. Thrive sells great-tasting products including freeze-dried chicken and freeze-dried fruit. We love their strawberries; they are great in homemade granola. This is the first company I have found that sells dried strawberries without sugar or preservatives.

Most of their products are certified gluten-free since one of their top executives has a child that is sensitive to gluten. They actually have a kitchen within their facilities that is a dedicated to processing only gluten-free products. 

Here is the recipe my daughter used to make these amazing cookies. Plus, she added her own version of chocolate icing. They are so delicious!!! It’s hard to stop eating them!!! Enjoy!

The Best Allergy-Friendly Cookie Recipe!! It’s so delicious!! Check it out.

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Follow Rebekah Baker’s board Gluten, Dairy, and Egg Free on Pinterest.

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Best Gluten-Free Cookies
Serves 5
Gluten-free cookies that are vegan and sugar-free.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. Cookies
  2. 1/2 cup room temperature coconut oil or Smart Balance butter
  3. 3/4 cup raw honey
  4. 1/4 cup egg substitute
  5. 1 tsp. pure vanilla extract
  6. 1 3/4 cup Thrive Gluten-Free Flour
  7. 1/2 Tbsp. cornstarch or arrowroot powder (thickening/binding)
  8. 1 1/2 tsp. baking powder
  9. 1/4 tsp. salt
  10. 1-2 tsp. dairy-free milk
  11. Frosting
  12. 1 cup Enjoy Life chocolate chips
  13. Toppings
  14. 1 cup unsweetened organic coconut flakes
  1. Dough
  2. 1. Preheat oven to 350 degrees F or 176 degrees C and line a cookie sheet with parchment paper or wax paper.
  3. 2. Cream together coconut oil and honey. Mix until fully blended.
  4. 3. Add egg substitute and vanilla. Mix.
  5. 4. Mix together gluten-free flour, cornstarch, baking powder, and salt. Then sift these ingredients over the wet ingredients. Sift slowly. Stir in small increments to avoid clumps. (I used a large, fine strainer since I don't have a sifter.)
  6. 5. If the dough is clumpy (not formed into a ball), add 1-2 tsp. dairy-free milk and mix again until the dough is formed. If you add too much milk, the dough will lose its shape.
  7. 6. Flour a surface for rolling out dough.
  8. 7. Gently roll out 1/2 the dough using a floured rolling pin. Roll the dough out until it reaches a 1/4 inch thickness.
  9. 8. Use cookie cutters to cut out shapes. Then pick up each cookie with a thin spatula and place on prepared cookie sheet. Place filled cookie sheet into freezer and let sit for 15 minutes until they are hardened.
  10. 9. When you are able to pick up the cookies, peal off parchment paper/wax paper and transfer cookies onto second baking sheet.
  11. 10. Bake for 8-9 minutes or until slightly risen and edges are lightly golden brown. Do not overbake. Immediately, take cookies off baking sheet and place on cooling rack or cool plate.
  12. Frosting
  13. 1. Make sure cookies are completely cool.
  14. 2. Heat chocolate chips until thoroughly melted.
  15. 3. Spread on top of cookies.
  16. 4. Sprinkle coconut flakes on top of chocolate
  17. Enjoy and Share!!!!
  1. Do not let your coconut oil melt too much or the dough will be oily.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
Naturally Blessed Mama

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