Easy Drop Cookies – No Nuts, Dairy, Egg or Gluten

Go-to cookies that are quick to make and open to interpretation, in terms of texture (softer vs. firmer) and add-ins, such as chocolate chips vs. dried fruit chunks. See related article: Simplifying Your Gluten-Free Pantry!

Free of: gluten and all top allergens
Makes: 10 cookies


Dry Ingredients

  • 1 cup (136 grams / 4.8 oz) sorghum flour
  • 1/4 cup (30 g / 1 oz) millet flour
  • 1/4 cup (30 g / 1 oz) tapioca flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup dairy-free, soy-free buttery spread such as Earth Balance
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 tbsp dairy-free milk beverage
  • 1 tsp vanilla extract


  • 1 to 2 cups dried fruit, or chocolate chips, or seeds, as desired.


  1. Preheat oven to 375° F. Line a baking sheet with parchment paper.
  2. Whisk dry ingredients in a medium bowl.
  3. Put wet ingredients in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 1 minute.
  4. Add dry mixture to wet mixture. Beat until dough sticks together and is well-combined. Stir in add-ins. For softer, thicker cookies, refrigerate dough for 10 minutes.
  5. Place 1/4 cup-size spoonfuls of dough onto the baking sheet, about 3 inches apart. Bake 10-12 minutes for softer cookies or 12-14 minutes for firmer cookies, until edges are golden brown.
  6. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container for 3 days at room temperature and any extra cookies in the freezer.

is the author of The Allergy-Free Cook series and specializes in baking recipe development. Visit https://www.lauriesadowski.com, and follow her on Instagram at https://www.instagram.com/letsbakelaurie