Chocolate Chocolate Chip Cookies

by Jill Dalton

When the weather starts to cool down and transitions into fall, there is nothing better than curling up with a good book, a cup of steamy coffee and a couple comforting, warm, chocolate chip cookies. These cookies are healthy as well as tasty and delicious.

These cookies are oil free, sugar free, gluten free, and oil free!!!!!!!

I hope you enjoy them as much as my family does.

Chocolate Chocolate Chip Cookies

When the weather starts to cool down and transitions into fall, there is nothing better than curling up with a good book, a cup of steamy coffee and a couple comforting, warm, chocolate chip cookies. These cookies are healthy as… Desserts Chocolate Chocolate Chip Cookies European Print Recipe
Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 2880 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

2 Tbsp flax meal and 1/4 cup water
1 cup almond milk
1 cup raw, unsalted cashews
10 medjool dates
1 1/2 cup oat flour
1/2 cup sweet potato flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp vanilla
1 bag dairy free chocolate chips ( the brand I use is Enjoy Life dark chocolate morsels . The only two ingredients are bittersweet chocolate and sugar )

Instructions

  1. Mix flax meal and water together and set aside.
  2. Blend almond milk, cashews and dates in blender until smooth.
  3. Put remaining ingredients into a bowl and mix together.
  4. Add the flax mixture and blender mixture to the dry ingredients in the bowl.
  5. Stir in chocolate chips and then spoon globs onto a baking paper lined cookie sheet.
  6. Bake at 350 for 25 minutes.

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14 comments

Mark September 8, 2017 - 9:19 pm

I look forward to trying this chocolate chocolate chip cookie recipe. However, before I do, I have a general question for all your recipes that use cashews. How do you measure a “cup” of cashews? Is it literally 8 ounces by weight, or is it how many will fit in a 1 cup container (level with the rim)? Also, why raw over roasted? Thank you.

Reply
Jill Dalton September 8, 2017 - 11:25 pm

I measure the cashews into a cup measuring cup. Mine come in pieces, not whole because they are cheaper. Raw because they blend smooth. Roasted will not blend smooth.

Reply
DEANNA March 3, 2018 - 10:21 pm

Hello! Thank you for this recipe! do you know about how many calories each cookie may be? Or how many per serving?

Reply
Jill Dalton March 4, 2018 - 8:39 am

Hello Deanna,
This recipe makes about 2 dozen and they are 120 calories each.

Reply
DEANNA March 5, 2018 - 2:45 pm

Thank you!

Reply
Lizzy July 16, 2018 - 5:43 pm

Why do you use 2 types of flour? What can I subsitute the sweet potato flour for? Almond meal? Sorghum flour? Brown rice flour?

Reply
Sarah October 23, 2018 - 10:28 am

Hello,

I gave these a try but used white hard wheat (whole grain) instead of the sweet potato flour (that’s what I had on hand). Does the sweet potato flour help lend a sweetness? I will give these another try with sweet potato flour in future. They were very dense but I liked that. I was hoping to use cacao nibs in place of the chocolate chips but realized the batter itself wasn’t so sweet so went with the chips as called for.
I have been impressed with the other recipes I’ve tried as well 🙂 Thank you for sharing!

Reply
Jill Dalton October 24, 2018 - 9:20 am

I try to use alternative flours so that these will be good for people with gluten allergies.

Reply
Deb January 1, 2019 - 5:22 pm

Hi Jill! Thanks for the recipe — they are delicious! I think it would help to put 20-25 minutes for the cooking time on the printed recipe. In the video you said you put them in for 20 minutes, and the printed recipe says 25, so since I had printed out the recipe, we went 25 on the first batch and it was too long. We did 17 minutes on the second batch and that was perfect =) Hubby made a sandwich with two cookies and a little dough, and gave it two thumbs up =)

Reply
vicki February 11, 2019 - 1:08 am

The sweet potato flour is so expensive. There must be a way to make these wonderful recipes with a more practical ingredient.

Reply
Jill Dalton February 11, 2019 - 9:13 am

You can just use more of the oat flour. I had just discovered making my own sweet potato flour at that point and thought it was a great way to add sweetness without adding refined sugar.

Reply
vicki February 11, 2019 - 9:25 pm

I will do that! Thank you.

Reply
Dougie Hoser September 11, 2020 - 12:15 am

This recipe is absolutely brilliant. Better than “real” chocolate chip cookies. I used oat groats 1/2&1/2 with oatmeal, ground to flour, plus some almond flour that I had. Didn’t miss any sweetness from the sweet potatoes, but might try that when I have time to dehydrate some.

Reply
Douglas Knisely September 11, 2020 - 12:19 am

Also, interestingly, I forgot to smush down one sheet of cookies before baking, so I did it after they came out. They ended up totally smooth like “regular” cookies and had an excellent chewy center. It was actually easier than smushing before baking! 🙂

Reply

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