Dec 19, 2013

Chunky Toll House Cookies. Vegan. Gluten-free. Oil-free.

12 Days of Christmas Cookies… Day 11… whew!

My poor oven has been working overtime these past eleven days. Wow. I LOVE to bake but I’m looking forward to posting something besides cookies soon!

Well, these are not your grandmother’s Toll House cookies. These guys are fat and chunky. My mom made Toll House every Christmas. They were delicious, but they were always pretty thin; the cookie dough just sort of sank down around the chips and the nuts due to all the butter in them. Not so with these. They maintain their brawny shape.

How many chocolate chips are too many? No way to answer that question, although it was a bit of a chore to mix all the chips into this decadent cookie dough. But the hardest part about making these cookies was keeping everyone (especially my teenage son) at bay while they cooled off!

What’s so special about Toll House chocolate chip cookies anyway? They were the FIRST chocolate chip cookies ever, that’s what! Where did Toll House cookies get their name? Here’s the legend… Back in 1930, Kenneth and Ruth Wakefield purchased a small house by a toll bridge where money was collected from road users (a “toll house”) on the outskirts of Whitman, Massachusetts. The house served as a haven for road-weary travelers, with Ruth preparing meals and desserts for them…

The Toll House Inn


The Wakefields then decided to open a lodge, calling it the Toll House Inn. In keeping with the tradition of creating delicious homemade meals, Ruth baked for guests who stayed at the Toll House Inn. One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of Nestlé Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt. Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth’s recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of Nestlé Semi-Sweet Chocolate Bar skyrocketed.

Ruth eventually approached Nestlé and together, they reached an agreement that allowed Nestle to print what would become the Toll House Cookie recipe on the wrapper of the Semi-Sweet Chocolate Bar (and later their bags of chocolate chips). Part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life.


Healthy cookie trails,




Chunky Toll House Cookies ~ Vegan and Gluten-free!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 15 chunky cookies

A traditional favorite made healthy!


    ~ dry
  • 1½ cups blanched almond flour
  • ½ cup brown rice flour
  • ½ cup coconut sugar or other minimally processed granulated sweetener
  • ½ tsp baking soda
  • 1 cup vegan chocolate chips
  • 1 cup chopped raw walnuts
  • ~ wet
  • 2 TBS ground flax + 6 TBS water
  • ½ cup raw almond butter
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract


  1. Mix the flax with the water and set aside.
  2. Preheat oven to 350° F.
  3. Line a cookie sheet with parchment paper.
  4. Mix all dry ingredients together.
  5. Mix wet ingredients together.
  6. Add wet ingredients to dry and stir to combine. The mixture will be quite thick and will want to fall apart. Use your hands to mash it together.
  7. Using a ¼ cup measuring cup or a ¼ cup ice cream scoop, measure out the cookies and drop them onto the cookie sheet, leaving about 2″ in between each.
  8. Press the cookies down so they’re about ¾” high and shape the edges. Like I said, they will seem like they’ll fall apart but they won’t after they’re baked. Just press them together and form them as best you can. They don’t have to be perfect… that’s part of their charm!
  9. Bake for 20 minutes.
  10. Cool and serve!
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8 responses to “Chunky Toll House Cookies. Vegan. Gluten-free. Oil-free.”

  1. Sarah Orgass says:

    Thanks for the history lesson!!! I've always wondered why they were called Toll House Cookies! I'm a sucker for these fun facts 🙂

  2. I enjoyed the story as well! I think you have perfected the art of baking vegan cookies.

  3. Helyn says:

    Thank you Tami! :))

  4. Eve Lynch says:

    You bet I'm going to make these! January is going to be my cookie month, I think. Thanks — this looks wonderful.

  5. Anonymous says:

    These were AWESOME! I used chia instead of flax, and the batter stayed together nicely. A nice substantial cookie that would be a great breakfast treat once in awhile! Thank you for the GREAT recipe!

  6. Helyn says:

    You're welcome! So sorry for the delay in posting your comment! I wasn't getting any notifications of new comments!!

  7. Nancy says:

    These cookies were a hit in this house. I am wondering if powdered peanut butter could be used as a substitute for the almond flour.

    • helynskitchen says:

      Hi Nancy! That would prove to be an interesting substitution! I think it may work, though it may change the consistency a bit since the peanut butter powder is a much finer grain than the almond flour. If you try it could you let us know the results? Thanks for the feedback! xo

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