- Ashley Porter
Allergy-Free Disney Chocolate Chip Cookies
Updated: Jun 18, 2020
Did you all hear? Disney released their chocolate chip cookie recipe last month so we could all make them at home while we are in quarantine! Our Disney trips don't usually include much dining because there aren't many options that are free from the top 8 allergens (and corn for me), so this was a perfect opportunity to have our own Disney treat at home!
I made the original recipe for my husband and a few neighbors after my mom had made them and they were a hit. Everyone loved them so I knew that I had to attempt creating a version of the recipe that was free of all top 8 allergens and corn because I wanted in on this too!
It wasn't too difficult to sub out the ingredients to make this gluten, dairy, egg, and corn free and have it taste good. The tough part was the consistency. Have you seen one of these cookies?? They are SO thick and fluffy! If you've ever made gluten-free and vegan treats you would probably agree that thick and fluffy are definitely not the words that come to mind to describe the finished product.
It took 3 tries with lots of taste testing (don't feel too bad for us!), but I finally got it right! It is slightly crunchy on the outside, chewy on the inside, and so delicious! There are two keys to making this cookie perfect: whipping the butter, shortening, and sugars until they are fluffy and refrigerate the dough before you bake the cookies. Don't be afraid to let that mixer run for a while when you are creaming the fat and sugar together! I've even been known to leave the kitchen for a few minutes and come back to it while it whips up - the more air incorporated, the better!
Bring a little allergy-friendly Disney into your kitchens and let me know what you think! I know you will love it!
1 1/2 cups gluten-free flour (I use King Arthur brand)
1 3/4 cups oat flour
2 tsp baking soda
1/4 cup + 1 Tbsp dairy-free butter
1/4 cup + 1 Tbsp palm shortening
1 cup brown sugar
3/4 cup powdered sugar (sifted if needed to remove clumps and corn-free if corn allergy)
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
2 tsp vanilla extract
12 ounces chocolate chips
Line large baking pan with parchment paper and set aside.
1. Make flax eggs and set aside.
2. Add dairy-free butter and palm shortening to the mixing bowl and beat at medium-high speed for 1-1.5 minutes, until smooth and fluffy.
3. Add brown sugar and powdered sugar to mixing bowl and mix at medium-high speed again for 1.5 minutes until very fluffy and combined. At first there may be clumps, but soon it will get very smooth and fluffy. This is a step that you can't over-do. More air incorporated into the butter, shortening, and sugars will never hurt!
4. Pour the 2 flax eggs into the bowl and whip again. It will become a bit elastic looking as the flax egg combines with the butter, shortening, and sugars. Add the vanilla while it continues to mix.
5. In a separate bowl, combine gluten-free flour, oat flour, and baking soda. Stir together (sift first if visible clumps are present).
6. Add dry ingredients to wet ingredients in mixing bowl and beat on low until just combined. Add chocolate chips in and stir until well distributed.
7. Refrigerate dough for 1 hour.
8. Preheat oven to 330 degrees.
9. Scoop cookie dough in 3 Tbsp portions for large cookies or 1 Tbsp portions for small cookies and place on parchment-lined baking pans.
10. For large cookies, bake for 20-23 minutes. For small cookies, bake for 12-15 minutes.
11. Let cool for 1-2 minutes when removed from oven and transfer to cooling rack to cool completely.
1. We use Enjoy Life chocolate chips to keep these milk and soy free.
2. If you do not have shortening, dairy-free butter can be substituted but the cookie will not be as thick and fluffy.
3. There are two keys to making fluffy cookies: whip the butter and sugars for the full time and don't skip the refrigeration step!
4. For best results, keep remaining dough refrigerated in between batches while cookies bake.
5. When measuring flour, lightly spoon flour into measuring cup to avoid over-packing the flour, resulting in flat cookies.
This recipe was adapted from the recipe released by Disney. You can find the original recipe at the below link: