I’ve tried several recipes to achieve the perfect classic chocolate chip cookies and this one is by far my favorite!
If you haven’t already picked up on this… I absolutely love testing new recipes. It’s such a fun creative outlet for me to brainstorm, develop recipes, test them out (and often tweak and test again and again). BUT there’s something so comforting about going back to a classic bake time and time again. For me, that comforting bake is classic chocolate chip cookies. Everything from the smell of the cookies baking in the oven to that first gooey bite just feels like home to me.
Everyone has their preferences when it comes to classic chocolate chip cookies — some like them crisp, some like them super soft. Some like chocolate chips in every bite and others take a more conservative approach with their chips. Both Matt and I fall in the soft cookie camp 🙂 and I tend to eyeball the amount of chocolate chips I throw into my dough rather than following what any recipe calls for.
Before we discovered Matt’s allergies, this recipe by Pinch of Yum was hands down our favorite for classic chocolate chip cookies. Once we found out Matt had to eliminate wheat and eggs from his diet, one of the first things I wanted to figure out was if/how I could continue to make chocolate chip cookies that still tasted.. well, like they used to.
I wasn’t 100% sure if it would work out, but I opted to take Lindsay’s recipe, a tried and true favorite, and adapt it to meet our gluten free and eggless needs. I simply swapped out the flour for gluten free flour and, instead of adding eggs, I used my trusty Bob’s Red Mill egg replacer (1 Tbsp egg replacer mixed with 2 Tbsp water).
And I was so thrilled to find that the taste and texture was pretty much exactly as it was when I used to make this recipe with eggs! They’re still just as soft and delicious as ever.
This is definitely a go-to recipe for me when we’re craving a little something sweet but want to spend minimal time in the kitchen. Another huge plus? No need to chill the dough! So it really is as quick and easy as it gets.
My hope in sharing not only my own original recipes on here, but also others’ recipes that I love, is that I can give you ideas and show you that you don’t need to be limited by allergies. You can and should still be attempting classic favorite recipes — all it takes is a few modifications and probably some trial and error before you get the desired end result. But it’s always absolutely worth trying! Hopefully my little tips and adjustments on this blog help make recipes that you may not have thought were accessible to you, due to a wheat or an egg allergy, much less intimidating or overwhelming.