The Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies

Yields: 18 cookies

These chocolate chip cookies immediately turned into a family favorite as soon as we tried them! They’re sweet, chewy, and even more irresistible than the classic store-bought chocolate chip cookies we ate during our childhood. They’ll keep for at least one week if stored in an airtight container.

1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp cornstarch
½ tsp baking soda
¼ tsp salt
2 tbsp (28g) unsalted butter or coconut oil, melted
2 tbsp (30mL) unsweetened cashew milk, room temperature
2 tsp vanilla extract
½ cup (96g) coconut sugar
2 ½ tbsp (35g) miniature chocolate chips, divided

In a medium bowl, whisk together the flour, cornstarch, bakingsoda, and salt. In a separate bowl, stir together the butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough onto the prepared baking sheet using a spoon and a small spatula. Flatten the cookie dough to the desired thickness and width using the spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 7-9 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

The cornstarch helps keep the cookies soft and chewy.

Any milk may be substituted for the unsweetened cashew milk milk.

Light brown sugar may be substituted for the coconut sugar.

These cookies are smaller than your average chocolate chip cookie to make them a similar size as the chewy chocolate chip cookies that my brother loved during our childhood.

This recipe is easily doubled!

{gluten-free, clean eating, vegan, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/05/09/the-ultimate-healthy-soft-chewy-egg-free-chocolate-chip-cookies/