The Ultimate Allergy Friendly Cookies


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Allergy-free cookies, this recipe is free from the top 8 most common food allergens.

This recipe is dairy-free, wheat-free, gluten-free, egg-free, peanut-free, nut-free, and soy free. As well as being vegan. It is also free from seafood

Small golden cookies with fork marks on a lined baking sheet.

Why This Recipe Works

  • Free from the eight most common food allergens: Wheat, Egg, Soy, Dairy, Fish, Shellfish, Nuts, Gluten
  • Easy method
  • Vegan and refined sugar-free recipe

Ingredients you will need

To make my allergy-free cookies you will need:

  • chia seeds
  • water
  • raisins
  • tahini
  • vanilla extract
  • cinnamon
  • coconut flour
  • baking powder
  • maple syrup
  • salt

Ingredients Notes & Substitutions

  • Tahini: Tahini is a sesame seed paste I use unhulled tahini as it has a milder flvaour. An alternative to tahini would be sunflower seed butter.
  • Chia seeds: Either white or black chia seeds can be used as both have the same feeling capacity, white chia seeds will be less visible in the final cookie.
  • Maple syrup: This can be left out depending on your palate, if you do leave this out you may need to add 2 tablespoons of water in it's place when you blitz the tahini and raisins.

A cookie broken in half to show the even texture inside.

Egg Replacer for allergen-free cookies

In this recipe, I use a "chia egg" to replace an ordinary egg. To make a chia egg you need to soak 1 tablespoon of Chia seeds (I prefer the white in baking, but it's not necessary) with 3 tablespoon of water.

You need to be a little organised as the chia seeds need to soak for around 15-20 mins, before they are ready to use, when the mix turns into a bit of a gel you know it is ready to go.

If you do not need this allergy-friendly cookie recipe to be free from egg, then just substitute the chia seed egg for a regular egg.

Wheat flour replacer for allergen-free cookies

Many people need wheat-free or gluten-free baking recipes. I use coconut flour in this recipe to replace traditional wheat flour. Coconut flour is wheat and gluten-free. I do have a couple of pointers on coconut flour. It can be quite strongly flavoured, especially if it is old.  Buy it in small amounts so that you use it up while still nice and fresh.

This recipe does not need that much flour, so you can substitute other gluten-free flour if you prefer, rice flour, oat flour, almond flour or traditional wheat flour will all work if you do not need the cookies to be gluten-free. .


Nut butter replacer for allergen free

Peanut butter is an awesome base in cookies, however, it can be troublesome if you have a peanut allergy and many schools now have a global nut-free policy.

To make these cookies nut-free I used tahini. I used an unhulled tahini as it has a bit more nutrition but it is more strongly flavoured than hulled tahini. If you are new to cooking with tahini I would go with hulled as it is a lot milder in flavour.

If you don't need your cookies to be nut-free, you can definitely substitute the tahini for any nut butter. Sunflower butter also works if you have that on hand, and is milder than tahini.

Top Tips

Here is how you can make these Allergy Free cookies perfectly every time!

  • Use a damp spoon and damp hands when shaping the cookies, this will stop the batter from sticking to you.
  • These cookies are best slightly under done rather than over done, so watch them carefully and remove from the oven when they are lightly golden.
Small golden cookies with fork marks on a lined baking sheet.

A child's hand reaching for a cookie off a lined baking sheet.

If you made my allergy-free cookies  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Ultimate allergy friendly cookies, dairy free, egg free, gluten free, nut free. Great allergy friendly baking for kids

Ultimate Allergy Friendly Cookies

Ultimate allergy-friendly cookies, dairy free, egg free, gluten free, nut free. Great allergy-friendly baking for kids
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: allergy free cookies, allergy-free foods, allergy-free recipes, egg-free dairy-free gluten-free cookies, food allergy in children, gluten-free cookie dough
Diet: Gluten free
Servings: 12 Cookies
Calories: 99kcal
Author: My Kids Lick The Bowl


4.49 from 222 votes


  • 1 Tablespoon chia seeds
  • 3 Tablespoons water
  • ½ cup raisins 50g
  • 2 Tablespoons maple syrup
  • ½ cup tahini 125g
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 6 Tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 pinch salt


  • Soak the chia seeds in the first measure of water for 15-20 mins until they start to gel, this creates a chia seed egg replacer
  • Pre-heat the oven to 180 degrees Celsius (360 Fahrenheit)
  • Place the raisins, tahini, maple and syrup in a food processor, blitz until smooth
  • Add the remaining ingredients including the soaked chia seeds, blitz until combined, the mix will be sticky.
  • Wet your hands and wet a spoon (the moisture will prevent the mixture sticking to your hands). 
  • Take tablespoonfuls of the mixture and roll into balls, place on a baking paper lined tray
  • These cookies don't spread while cooking, so use a wet fork to press them down to an appropriate thickness
  • Bake for 8-10 mins (it will depend a little on how much you have squashed the cookies.  



Serving: 1g | Calories: 99kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 47mg | Fiber: 1g | Sugar: 3g

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4.49 from 222 votes (222 ratings without comment)

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