Chocolate Chip Yum Cookies

Last night the kids wanted to make cookies.
It had been awhile since we made chocolate chip cookies, so I decided to go with it. This reminded me of when I first heard about the idea of a vegan diet from my midwife and I remember saying, “But what about chocolate chip cookies? You don’t eat chocolate chip cookies?” Clearly I thought I couldn’t live without. Little did I know that vegan chocolate chip cookies do in fact exist, and to my later surprise actually taste better than their dairy, refined sugar/flour laden counterparts. These puppies taste lovely and satisfy that chocolate craving sans the post-cookie gorge hangover (you know, the bloated, icky feeling accompanied by a headache and huge sense of eater’s remorse).

{I adapted this recipe from Dreena Burton’s Vive le Vegan}.

Here’s my recipe. I doubled it, I mean come on, really, who wants to go through all of that work only to get 10 cookies?

I used chia seed gel to replace the oil. I’m pretty adamant about not using oil in my baking/cooking even for desserts, so I’m always trying new ways to replace the oil with something better.

The great thing about chia seeds, as I’ve said before is that for one, they are a whole food, unlike oil which has been stripped of fiber, protein, carbohydrates, so all you are left with is 100% pure fat. Two, they are an excellent source of omega-3 fats, just as good as flaxseeds which are the highest source of omega-3’s. Chia seeds contain fiber, which of course adds to a feeling of fullness (so you eat less cookies). To be honest, I wasn’t really sure how these would turn out as it was my first time using chia seed gel as a replacer, but I really loved the outcome. The cookies were cookie-like, not cake-like, which occurs when you use applesauce as an oil replacer.

My favorite thing to do is to make a batch then form a roll with the remaining dough, wrap it in plastic wrap and put it in the freezer. When I’m ready to use it, I take the dough and cut 1/4 inch slices and cook for 2-3 minutes longer. This creates perfectly round and flat cookies, which reminds me of the Ottis Spunkmeyer cookies I used to crave and eat daily in high school. These I assure you, are just as tasty, and much easier on the digestive system.

Chocolate Chip Yum Cookies

GF (gluten-free), SF (soy-free), NF (nut-free), OF (oil-free)

2 c. brown rice flour mixture*
2 tsp. baking powder
1 tsp. baking soda
1/3 c. unrefined sugar (I use sucanant)
1 TBS. green leaf stevia (or 3 more TBS. of sucanant)
1/2 tsp. Celtic sea salt
1/3 c. pure maple syrup
1/3 c. brown rice syrup (or 2/3 c. of either; I split this up because maple syrup is like liquid gold–very pricey)
1 TBS. vanilla extract
1/2 c. chia seed gel*
2/3 c. grain sweetened carob chips (I didn’t have any chocolate chips on hand, but feel free to use non-dairy chocolate chips)

Preheat oven to 350 F. Sift dry ingredients, except for sugar and salt. Add, sugar and salt and mix well. In a separate bowl, mix wet ingredients. Add wet to dry ingredients, mix. Fold in carob or chocolate chips. Using a tablespoon, put dough in tablespoon, pack down and drop on cookie sheet (spray with non-stick spray) or use a baking stone (which I use, and swear by to make the perfect cookie). Flatten a little. Bake for 11 minutes. Let cool for 1 minute then transfer to a cooling rack.

Brown Rice Flour Mixture
7 c. brown rice flour
2 c. potato starch flour
1 c. tapioca starch flour
2 TBS. xanthan gum

Chia Seed Gel
1 part chia seeds/10 parts water
So for example:
1/4 c. chia seeds
2 1/2 c. water

Put chia seeds in blender. Cover with water and allow to sit for 15 minutes. At this point, the chia seeds will have soaked up all of the water. Blend on high until very smooth. Store in a jar and refrigerate.

Notice how the cookies below aren’t as neatly shaped as the ones above. These were the unfrozen batch, so their shape isn’t as uniform.



  1. Stephanie
    on March 13, 2012 at 9:29 pm said:

    Excited for the gluten free version! We're going to transition over to gluten free, dairy free (not that we ever have much dairy anymore though) diet pretty soon here. It is supposed to be a part of the recovery process from Asperger's/Autism. I am excited, but super nervous and a good cookie will definitely help him along the way. ๐Ÿ˜€

  2. Bridget@Flour N Friends
    on February 20, 2012 at 4:28 am said:

    So glad you made these gf, so glad you used chia seed gel, so glad you told me how to make chia seed gel and the gf flour mixture. These cookies look amazing and one thing I was worried about becoming vegan/gf was missing out on my beloved choc chip cookies..well not anymore! Thanks for sharing this

  3. Whole Foods Vegan Momma
    on January 24, 2012 at 9:48 pm said:

    never tried the chia seed gel….sounds like it might work though.

  4. Ashlee
    on January 24, 2012 at 7:59 pm said:

    Have you ever tried using chia seed gel as an oil replacer in salad dressings? I am wondering if it would work. Sounds healthier than using corn starch.

  5. Emilie
    on March 29, 2010 at 7:48 pm said:

    These were so DELICIOUS! I really couldn't believe just how yummy they are. Thanks for sharing the recipe!

  6. StephenOlsonFamily
    on April 2, 2009 at 8:22 pm said:

    Thanks for the cookies! And HAPPY BIRTHDAY TOMORROW!!!!!! (APRIL 3)

  7. Heidi
    on April 2, 2009 at 2:34 pm said:

    Oh my goodness… i want one of those right now!PS – Marissa is the one that told me about your blog… i’ve been loving it! Now only if we could connect via phone ๐Ÿ™‚ Call me sometime!

  8. Vegan Mothering
    on April 2, 2009 at 2:39 am said:

    Really, when you transition over to a vegan diet, it’s for real. I mean, it’s like your body, mind, and spirit (and taste buds) say “hello! you are alive, I knew it!” It’s sort of an awakening where you feel so darn good you want to share it with everyone. But then you come to the awful reality that not everyone is as gung ho about it as you are. In fact there are some who think that it’s just a phase or that secretly you’re just biting your tongue supressing some latent desire to eat meat and dairy. Anyway, I understand completly how you are feeling and am really appreciate that these little posts are of benefit to someone. I just wish you were a bit closer than Boston because I could use some more local vegan friends.

  9. Deja
    on April 2, 2009 at 12:09 am said:

    So glad you’re back! Seemed like I didn’t see you on here for a few days, and I certainly missed you.Thank you, by the way, for your comment on my blog. Trust me, that was exactly what I needed to hear. I do feel obsessed, but I’m getting less so. I just can’t get over how much more I enjoy the food. It seems like I’ve never tasted anything before now. Anyway, these cookies look totally divine. I’ll have to try them soon.