May 20, 2013

Chewy Chocolate Chip Cookies. Vegan, Grain-free and Oil-free.


It was a rainy, dreary afternoon in the mountains yesterday. You know what that means… cookies! I’m really glad I don’t live in Seattle or London. I’d be eating way too many of my own baked goodies! I just really enjoy baking when the weather is nasty. It’s comforting somehow… the oven warming the dampness out of the house, the delicious smells… I guess it creates the feeling of a cozy, happy home.

If you like chewy cookies, you will LOVE these. They are ridiculously simple to make with minimal ingredients. I used mini chocolate chips but I’m sure regular ones would work, too. But the minis fit perfectly inside these small delights.




  1. Preheat oven to 325 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Mix flax meal with water and vanilla and set aside.
  4. Place almond flour, sugar, baking powder and chocolate chips in a food processor and process until just combined.
  5. With the food processor running, pour in the flax mixture and process until combined.
  6. Using a 1″ ice cream scoop, form the cookies and place on the cookie sheet, pressing them down to about ½” high. Shape the edges a bit if they get too crumbly. The cookies won’t change in shape much when they are baked. They will rise just a little.
  7. Bake for 20 minutes, until golden brown on the bottom.

Makes about 18 cookies. Enjoy!

Healthy trails,


14 responses to “Chewy Chocolate Chip Cookies. Vegan, Grain-free and Oil-free.”

  1. masaravati says:

    Thank you! Just made these cookies. My 11 yr old pronounced them "great!" We're holding off on finishing them until Dad gets home. Tough to do, they are so good.

    I may have over processed them in the food processor. I used a regular blade that pulverized the regular semi-sweet chocolate chips that I used. So I have an almost chocolate chocolate chip cookie! Will use a darker chocolate next time and really watch when I am processing them.

  2. Helyn says:

    Awesome! You're so welcome. You can always add the chips afterwards so they don't get chopped up. I used the mini chips… maybe that's why they stayed intact.

  3. Karen Faivre says:

    I really love that there is only six ingredients in this recipe. Can't wait to make them!!!

  4. Helyn says:

    Great! Let me know how they turn out for you!

  5. Kamini says:

    Just made these and I cannot stop eating them. So delicious and so easy. I have been trying recipe after recipe for a tasty, healthy, vegan, gf cookie – and I finally found it. Thanks a ton.

  6. Helyn says:

    You're so welcome Kamini!

  7. Elyse says:

    I just made these for a potluck asI didn't have the black beans for my regular go-to, your Mexican brownie cookies. The non vegan crowd loved them (as did I) and especially loved the simplicity of them. Thank you!

  8. Helyn says:

    Yay! I'm glad they were a hit. Thanks so much for your feedback, Elyse! 🙂

  9. Sandra says:

    Do they taste like coconut?

    • helynskitchen says:

      Not at all Sandra. Coconut sugar is made from the sap of coconut flowers not the meat so it doesn’t taste like coconut. If you don’t have or want to use coconut sugar, any granulated sweetener would work as a substitute. Enjoy!

  10. Sandra says:

    Thank you. I already made them and they taste great!

  11. Sandra says:

    Would it be possible to substitute another flour for a portion of the almond flour to cut down on the fat?

    • helynskitchen says:

      Sorry but nope. The almond flour is what creates the texture for the cookie and provides the moisture. Same as with the almond flour biscuits you asked about. I realize it’s high fat. These cookie and other baked goods recipes that you’re seeing are from when I wasn’t so concerned about high fat content. I’m sure you can find some other recipes for cookies, like from Forks Over Knives maybe? Or another WFPB blogger… Cathy Fisher over at Straight Up Food has quite a few low fat desserts that she’s shared. Thanks for visiting!! xo

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