Carly’s Favorite Allergy-Friendly Chocolate Chip Cookies

Deb cookie pic (2)Recipe courtesy of Salt & Pepper contributor Deb Cole Michaels, a former TV anchor / investigative reporter, and stay-at-home mom of daughter, Carly and son, Cole, who have severe food allergies.  These cookies do not contain nuts, wheat, dairy or eggs.

Makes about 40 cookies
Prep time: 15 minutes; baking time: 10-to-12 minutes

  • 1 (16 oz.) pkg. gluten-free cookie mix (I recommend King Arthur Flour’s brand)
  • 5 Tbsps. water (more if needed)
  • 1 Tbsp. ground (or milled) flaxseed
  • ½ – to – ¾ of a stick of Earth Balance Vegan Buttery Stick
  • 1 ½ cups chocolate chips (I recommend Enjoy Life’s brand because it doesn’t contain wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish)


  1. Preheat oven to 350° F.
  2. Grease large baking sheet (or line it with parchment paper); set aside.
  3. In small bowl, mix flaxseed, 3 Tbsps. water.
  4. In large bowl, add butter, half of cookie mix; beat until well blended; add flaxseed / water mixture, 2 additional Tbsps. water; beat until fluffy.
  5. Blend in remaining cookie mix (if dough is not wet enough, add 1 or 2 more Tbsps. water); fold in chocolate chips.
  6. Drop by rounded tablespoonfuls onto prepared baking sheet (leave about 2-inches between each cookie).
  7. Flatten cookie with your finger until about ½-inch thick.
  8. Bake 10-to-12 minutes or until lightly browned.