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

Print Recipe
Serves: 24 Prep Time: Cooking Time:
Nutrition facts: 2880 calories 20 grams fat
Rating: 4.3/5
( 3 voted )


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 )


  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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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.

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.

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?

Jill Dalton March 4, 2018 - 8:39 am

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

DEANNA March 5, 2018 - 2:45 pm

Thank you!

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?

Sarah October 23, 2018 - 10:28 am


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!

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.

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 =)

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.

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.

vicki February 11, 2019 - 9:25 pm

I will do that! Thank you.

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.

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! 🙂


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