18.5.2016 | 23:28

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Last weekend I got the cookie recipe just right, and it only took me a few attempts.

The first try was a cinnamon cookie, and I learned the hard way that these cookies need to be stored in the fridge.  No chemical preservatives to extend shelf-life after all.

Then I shifted to chocolate chip, when I found Lily’s stevia-sweetened chocolate chips at our local Whole Foods.


I wanted these cookies to be gluten-free, low-glycemic, dairy-free and egg-free.  Substituting for butter was easy — coconut oil.  While it’s not the same as butter, I’ve found over the past few years that coconut adds a nice flavor to baked goods, and pancakes too.  (A future post, I don’t doubt.)

Egg-free — that’s more of a challenge.  I’ve used ground flax in the past as a substitute in quick-breads and the like, but not so much with cookies.  So, experimentation time!

I’ve worked with a coconut flour/almond meal combination for some time, and the first batch of cookies using that blend came out pretty well.  I thought I was good there, and then this past weekend did a second batch.  I was thinking I’d go for what the scientists call “reproducible results.”  Except then I remembered I’d gotten some chestnut flour at the local co-op.  I wondered how that would work.



So, if chestnut flour is hard to find, almond meal works.  A more finely ground almond flour would work better.  But Diane and I really LIKE the chestnut blend, so we’re sticking with it, at least for now.  These reminded us of a really good whole-grain cookie!

Vegan Chocolate Chip Cookies — gluten-free and low-glycemic

makes 1 dozen


4 Tbsp melted coconut oil (or room temperature, if it’s summertime!)

1/2 cup chestnut flour (or finely ground almond flour)

1/2 cup coconut flour

2 Tbsp ground flax seeds

1/4 tsp sea salt or Himalayan pink salt

1 tsp baking soda

1/2 tsp baking powder

1/4 cup chocolate chips

12 drops stevia (or to taste)

3/4 – 1 cup water



Preheat oven to 350 degrees F

Melt the coconut oil.  Combine the dry ingredients in a mixing bowl and mix thoroughly.  Add liquid ingredients and mix again.  The dough will be thick and look a little dry, but it’s moister than it looks.

Using a tablespoon, place on cookie sheet and flatten slightly.  Bake for approximately 10-12 minutes.  (My oven gets them a little brown around the edges at 10 minutes, but if you like them crispier, go a little longer.)

Let cool and store in an air-tight container in the refrigerator, unless you want to enjoy them fresh.


  1. Cherie
    May 19, 2016 | 10:52 pm

    I’ve been wanting to try chestnut flour and this will be a great recipe to try it. I love Lily’s chocolate chips!!! Started using them at least a year ago. They work great for making a quick chocolate icing too or just letting melt on top of gf, sf brownies! Thanks for sharing!

    • daletchworth
      May 19, 2016 | 11:02 pm

      Cherie — I know, Lily’s chips are fabulous! And you’re giving me some excellent ideas too… Debra 🙂

  2. Jace
    May 21, 2016 | 12:38 am

    Looks good. High five!

    • daletchworth
      May 22, 2016 | 11:04 pm

      Thanks!! 🙂

  3. […] « Cookies!! […]

  4. Brad
    May 24, 2016 | 11:43 pm

    Yum! Great to have cookies that you can feel good about and that taste good. Even the Cookie Monster would approve.

    • daletchworth
      May 25, 2016 | 12:27 am

      Well, if we’ve got the Cookie Monster’s endorsement, we’re all set. Thanks, Brad! 🙂

  5. Andrea Caprio
    May 25, 2016 | 9:38 pm

    And I was looking for a recipe last Sunday to bake a healthy cookie. Will try it this weekend. Thanks for the great recipe

    • daletchworth
      May 25, 2016 | 10:58 pm

      Glad the timing worked out for you! Debra 🙂

  6. Raquel Bryant
    May 26, 2016 | 8:59 pm

    Hey Deb! I want to try making these! Where can I get the ingredients? Can I get them from a conventional grocery store? I don’t have a Whole Foods or Trader Joe’s near me 🙁

    • daletchworth
      May 26, 2016 | 11:32 pm

      Hey Raquel! The challenge would be the chestnut flour and those particular chips. Coconut oil, flax seeds and coconut flour are available in a lot of the conventional grocery stores now — Kroger, Harris-Teeter, Food Lion. Almond flour/meal would make a good substitute, and that’s easy enough to find. If you don’t have to obsess over your blood sugar, you could use any bittersweet chocolate chips. Good luck and let me know what you can find! 🙂 Deb

  7. […] Check out our awesome gluten- and grain-free chocolate chip cookie recipe right here. […]

  8. Donna
    June 5, 2016 | 10:30 pm

    Sound good. Going to give them a try.

    • daletchworth
      June 5, 2016 | 11:16 pm

      Thank you, Donna! Let us know how they turn out for you.

  9. […] Debra handles the technical aspects of our business – website, email list, all that fun stuff – and happens to be a whiz in the kitchen.  (Check out one of her recipe videos here and one of her delicious recipes here.) […]

  10. […] can’t you have your gluten-free cake and eat it too?  Or cookies, or banana bread, […]

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