Auntie Heather Rose's Famous Chocolate Chip Cookies {GF, DF, EF, SF}

Auntie Heather Rose's Famous Chocolate Chip Cookies {GF, DF, EF, SF}

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The Best Chocolate Chip Cookie Recipe
No Gluten, Dairy, Egg or Soy

Disclaimer: This recipe contains affiliate links, I receive a small commission on purchases that helps support my blogging and family.

We have the best family in the world, and my lovely sister-in-law, fondly known as Auntie Heather Rose is so thoughtful in making us special treats that are decadent! I made this recipe at the cooking demonstration this weekend and people were loving it!



  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add flax eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. This is not required, but does make it taste better.

  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Recipe Modified from New York Times Cooking

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