Chocolate Chip Cookies

Allergy Friendly + Gluten Free + Vegan


30 x 1 1/2" cookies

Prep Time: 

10 minutes

Cook Time: 

10 minutes



The classic chocolate chip cookie recipe, made for everyone to enjoy!



2 3/4 cups Hungry Harry's All Purpose Flour Blend

1 cup coconut oil or allergy-friendly butter replacer, soft but not melted

1 cup light brown sugar

1 cup granulated/white sugar

1 teaspoon kosher salt or 1/2 teaspoon iodized salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 1/2 teaspoons vanilla extract

1 egg or egg replacer, or 1/4 cup applesauce, cold

2 cups allergy-friendly chocolate chips or chopped dark chocolate


How To:

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.
2. Using a hand mixer or electric mixer, combine the butter, brown sugar, granulated sugar, salt, baking soda, baking powder, and vanilla extract. Mix on low speed for 30 seconds, then on medium speed for another 4 - 5 minutes. The mixture should be light and fluffy.
3. Add the egg and mix to combine. Add the All Purpose Flour Blend and mix until just combined. Fold in the chocolate chips.
4. Using a 1 1/2 oz cookie scoop, portion the dough onto a cookie tray prepared with parchment paper, about an inch apart. Chill dough balls in the refrigerator for 15 minutes.
5. Bake for 14 minutes, turning the tray halfway through baking to ensure an even bake. For crunchier, golden brown cookies, add 3 minutes.
6. Remove from oven and allow to rest on the tray for 5 - 10 minutes.
7. Once cooled, enjoy immediately or keep in an airtight container for up to 3 days.