I know we’re all trying to be healthy. But let’s keep it real. A chocolate chip cookie should taste like a chocolate chip cookie. Even if it’s gluten-free, grain-free, dairy-free and egg-free (and with a vegan option). These are the best ever chocolate chip cookies because they taste like the traditional version. Trust me. They are that good. Get your almond milk ready for some serious dunking!
I’ve tried a gazillion recipes for healthy chocolate chip cookies. Too many to count. But they don’t taste like a chocolate chip cookie. They taste like a healthy wannabe. Sorry friends, the Spice Girls are so 1990’s. I want my chocolate chip cookie to taste like a real and legit chocolate chip cookie. Like… when I was a little girl and sitting on the counter and making the recipe from the yellow bag with my mom. THAT. IS. HOW. THEY. SHOULD. TASTE. I’m not messing around.
That being said, this recipe is gluten-free and grain-free. It is dairy free. It is egg free. The closest recipe I could find that I liked was from Otto’s Cassava Flour, but it still didn’t hit the right note for me. So I made a few alterations. This recipe isn’t “healthy” because it has a decent amount of sugar in it. A chocolate chip cookie isn’t legit unless it has brown sugar in it. Don’t even try to fool me.
This recipe even passed my toughest critic. Hubby ate 3 cookies in the time it took him to say, “These actually taste like [radio edit] cookies!” And “I’m impressed – they don’t suck.” And he grabbed 2 more as he left the kitchen. In my home, that’s a win.
Leave them out for Santa. Make them in the summer with some vegan ice cream, or pretty much any day that ends in “Y.” There is no time like the present time to enjoy that soft chocolatey gooeyness.
We don’t judge anyone’s nutrition protocol here at Pink Fortitude. Many of you are dairy free and/or egg free. Many of you are vegan or “vegan-lite” for health reasons and many for ethical reasons. I also know that many of you don’t eat meat, dairy or eggs but are ok with things like honey, bone broth, or grass-fed gelatin. This is why I try and include options where possible. Again, no judgment. We love everyone here.
So here’s the deal. Cassava flour is gluten and grain-free, and a much healthier option as it’s made from the yuca root. But it isn’t as um… dexterous as rice or potato flour, which means you need to be a little creative. I found that adding a little grass-fed gelatin really helps to keep the consistency and texture of a “normal” cookie. But if you are totally ok not to use it to keep it 100% vegan.
Recipe Notes and Hacks
Feel free to use a little less sugar if you like. No issues here.
Start with one cup of cassava flour, and add a little more if needed.
The average baking time is 10 minutes, but check a couple of minutes early and pull them out of the oven when they turn golden but are still slightly under-done – anywhere from 8 – 12 minutes depending on your oven, altitude and other random variables.
The recipe yields 24 small cookies, which includes a standard percentage of employee pilferage of the dough. Don’t even pretend. I know you do it.
Psst… want garden harvest recipes you can make all year long? Click below…
Best Ever Chocolate Chip Cookies Recipe
Best Ever Chocolate Chip Cookies
Gluten-free, grain-free, dairy-free, egg-free.
- 1/4 Cup Brown Sugar
- 2 TBSP Organic Cane Sugar
- 1 Vegan Egg
- 1/4 Cup Maple Syrup
- 1 tsp Vanilla
- 1 Cup Vegan Butter (softened) Earth Balance is my fave!
- 1 Cup Cassava Flour We love Otto's!
- 1 TBSP Grass-Fed Gelatin Optional
- 1 tsp Baking Soda
- 1 Cup Vegan Chocolate Chips We love Enjoy Life!
Preheat oven to 350 degrees.
In a large bowl, combine brown sugar, organic cane sugar, vegan egg, maple syrup, and vanilla.
Beat well with a hand mixer.
Add in vegan butter.
Beat again until well blended.
Add in remaining dry ingredients - cassava flour, gelatin (opt) and baking soda.
Mix together with a wooden spoon.
Add in a little more flour if needed until the consistency of traditional cookie dough.
Scoop out cookies with two spoons and place on a ceramic non-stick baking sheet. Flatten if desired.
Bake at 350 degrees for approximately 10 minutes. Check beginning at 8 minutes and pull out when tops are golden. Time will be approx 8-12 minutes.
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and in a chocolate chip cookie coma.HERE.