thick & chewy chocolate chip cookies — lightened up


One of the first things I wanted to do after giving birth, was to eat a big, thick & chewy chocolate chip cookie.

I had been craving one for so long & after I found out about the gestational diabetes, I stayed away from all sweets, “healthy” or not, because even a small amount of extra carbohydrates (above my allotted 45-60 grams per meal) would send a spike in blood sugar darn it, leaving me very little wiggle room for anything “non-essential.”

(Which, FYI, once a gestational diabetic delivers the placenta, she is no longer considered diabetic & can go back to eating like a “normal” person, hallelujah.)


After baby Tyndale was delivered, warm & snug in my arms, Joseph ran out & got me the first cookie he could find.

I’m pretty sure it wasn’t vegan or gluten-free. But at that point, I didn’t care.

It tasted soo good.

Once we got home from the hospital & life settled down a bit, I got around to making a batch just the way I like them.


Which actually, now that we’re on that subject, I’m not sure if I have a “just the way I like them” version.

I like chocolate chip cookies any way–thin & crispy, thick & chewy, gooey & soft, or crunchy on the outside & soft on the inside.

cookie-3 After a long day, many people settle for a glass of wine or some such drink.


I’ll take a cookie please.

(& I think you should too.)

chocolate chip cookies vegan + gluten-free

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 1 hour, 30 minutes

Yield: 60 medium/large cookies

Serving Size: 1 cookie

Calories per serving: 156

Fat grams per serving: 7

chocolate chip cookies vegan + gluten-free

vegan, gluten-free, refined sugar-free thick & chewy chocolate chip cookies using coconut oil


  • 1 c. potato starch
  • 1 1/2 c. tapioca starch
  • 2 c. oat flour (about 2 1/2-3 c. old fashioned oats blended)
  • 1/2 c. soy flour | or toasted quinoa flour*
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. xantham gum** (do not need if you're using wheat flour)
  • 1 c. agave
  • 1 c. coconut sugar | or other unrefined sugar
  • 2 tsp. blackstrap molasses
  • 1 TBS. pure vanilla extract
  • 1/4 c. Ener-G egg replacer*** + 1/2 c. warm water
  • 1 c. pureed banana (about 2 medium bananas)
  • 1 c. organic coconut oil, room temperature (semi-solid & not melted)
  • 3 c. semi-sweet chocolate chips
  • *OR in place of ALL these flours, use 4 1/2-5 c. of unbleached white wheat flour
  • **xantham gum helps bind the flours in place of gluten. If you're sensitive to xantham gum, flax seed does a similar thing, but will add a little nutty flavor (& color). I have not made these with flax seed, but 3-4 TBS. of ground flax seed added to the flour, in place of the xantham gum should do the trick.
  • ***You can use an equal amount of ground flax seed instead of the egg replacer, though I used the Enger-G egg replacer because it has an absolutely neutral flavor, which is what I wanted with these cookies.


  1. First off, these can be made gluten-free, or with wheat flour. Obviously, I made mine with the gluten-free flours, but if you're not into that, go ahead & use regular white (wheat) flour & skip the xantham gum. If you use wheat flour, start out with 4 1/2 c. flour & add up to 1/2 c. more if needed. Also, these are lightened up version (about half the fat they could have) because of the pureed banana. If you don't have bananas around, you can just use more oil (about 3/4 cup more coconut oil). Applesauce may work as a substitute for banana, but I haven't tried it with this recipe, so if you try the applesauce, let me know how it turns out. I don't like to do 100% banana or applesauce, otherwise the cookies turn out cake-y & too fruity. Half banana & half oil is the right balance, I feel, in achieving a lighter cookie, but not one that tastes "lowfat" & retains a chocolate chip cookie flavor without tasting like banana.
  2. Preheat oven to 375 F.
  3. Sift all flours with baking soda & xantham gum. Set aside.
  4. In a standing mixer, blend agave, coconut sugar, molasses, coconut oil & vanilla.
  5. In a small bowl, whisk egg replacer & water until whipped & frothy.
  6. Add egg replacer &pureed banana the agave mixture & blend until incorporated.
  7. Add flour to mixer & mix on medium until all flour is absorbed. Fold in chocolate chips & mix until all chocolate chips are evenly distributed.
  8. Using a medium or large cookie scoop, scoop cookies on baking sheet & bake for 11 minutes (for small cookies) or 13-14 (for large cookies) in preheated oven on an baking stone or greased cookie sheet. The cookies should still look slightly uncooked when you remove them from the oven. If you let them bake until they look "done," they'll be dry & overcooked.
  9. Remove cookies & allow to cool on baking sheet for 1-2 minutes before letting cool on a cookie rack.
  10. Freeze leftover dough in rolls to use for later use (no need to defrost, just add 2-3 minutes to cooking time). Cookies should be eaten within 2-3 days or freeze leftover cookies for up to 3 months in air tight ziploc freezer bag.

Additional Nutrition Info: Per cookie (with gluten-free flours): 24 g carbs, 1 g protein, 15 g sugar; 4 WWP points

{This recipe was submitted to Ricki Heller’s Wellness Weekendcheck it out for more healthy & delicious recipes!}

Are you like me & can’t get enough chocolate chip goodness?

Here are two other of my chocolate chip variations on the blog:

chocolate chip yum chocolate chip yum cookies
gluten-free, soy-free, nut-free, oil-free
— uses chia seed gel instead of oil


almond flour chocolate chip cookies chocolate chip cookies
using almond & rice flours, maple syrup


  1. Pingback: Chewy chocolate chip cookies - Vegan, gluten free, vegetarian - FoodSniffr Blog

  2. Pingback: Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Ricki Heller

  3. Brenna
    on February 7, 2014 at 11:01 am said:

    All I wanted after giving birth to my daughter (and saying good-bye to diabetes) was a cupcake. My parents were oh so kind and brought me one of those ridiculously over-frosted store bought cupcakes (okay, they actually brought me a dozen). It ALMOST made up for the fact that I could finally eat whatever I wanted, yet was stuck in the hospital on Thanksgiving ๐Ÿ™‚

    • Janae Wise
      on February 8, 2014 at 11:10 am said:

      Brenna–I’m sure that cupcake tasted amazing! I felt so carb-deprived, that for a few days after all I wanted to eat were pancakes, muffins, bread, pasta. Sounds like you have some really great parents ๐Ÿ™‚

  4. Emma
    on February 6, 2014 at 4:02 pm said:

    60 cookies??! Yikes! I guess you are feeding an army ๐Ÿ™‚
    Thick and chewy is just my taste too. And I never understood how someone would choose a glass of wine over dessert. Madness.

    • Janae Wise
      on February 6, 2014 at 4:16 pm said:

      “60 cookies??! Yikes! I guess you are feeding an army :)”
      Emma, LOL. These are true to life recipes, & yes, since I’m feeding a small army, I do make a ton of cookies at once. We don’t eat them all at once, I usually bake a third & freeze the rest of the dough so I save on mess/clean up later. I actually thought about reducing the recipe, but this is how much I make, & there may be a few crazy people out there like me that are also feeding a small army ๐Ÿ™‚

      And yes, dessert trumps all, IMO.

  5. Alex Caspero MA,RD (@delishknowledge)
    on February 6, 2014 at 2:19 pm said:

    These look delicious! I like a glass of wine AND a sweet treat after a long day ๐Ÿ™‚ I’ve been doing more gluten free baking but I have yet to find that perfect chocolate chip cookie recipe, excited to try this one!

  6. Jordan @ The Blonde Vegan
    on February 6, 2014 at 11:16 am said:

    Yummmm, these look fabulous! I make a similar version with bananas, coconut oil, agave and g-free oats, but I think I have to give your recipe a go. Always on the hunt for a yummy and gooey vegan chocolate chip cookie. So glad I came across your page! I will definitely be back ๐Ÿ™‚ xo

  7. Laurie
    on February 5, 2014 at 6:25 pm said:

    I love chocolate chip cookies, and these look just like my favorites from my local natural foods store. But I’ve read the recipe a couple of times and don’t see the chips listed. Am I missing them?

    I almost always add more chips than a recipe calls for, but I was curious how many you use in the recipe.

    • Janae Wise
      on February 5, 2014 at 7:16 pm said:

      You’re right! Thanks for pointing that out. I made the revision & added a few notes regarding using the banana puree. Thanks for bringing it my attention–sort of an important ingredient ๐Ÿ™‚

      I feel like 3 cups is more than enough, but I don’t like a ton of chips in my cookies. I feel like it’s a medium amount, so if you’re hard core chocolate, 1/2 cup more or so would probably be about right if you usually add a bit more than called for. Hope this helps!

  8. Beth
    on February 5, 2014 at 4:05 pm said:

    I ALWAYS choose a chocolate chip cookie at the end of a long day. Who needs wine?

    • Janae Wise
      on February 5, 2014 at 4:13 pm said:

      Ha! So true. You’re my kinda lady!