Thick and Chewy Chocolate Chip Cookies


Thick and Chewy Chocolate Chip Cookies

Big bakery-style chocolate chip cookies (but healthier!) Thick and chewy made with cashew butter, cassava flour, and dark chocolate. Vegan and paleo!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • ½ cup (125g) cashew butter (or any nut/seed butter)
  • ¼ cup (50g) coconut oil*
  • 2 tbsp (30g) almond milk
  • ½ cup (70g) coconut sugar
  • 1 tsp vanilla extract
  • ½ cup (70g) cassava flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup (80g) Hu Gems


  • Preheat the oven to 375ºF.
  • Prepare the flax egg and set aside to gel.
  • In a mixing bowl, combine almond butter, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.
  • Add the flour, baking soda, and salt, and beat to incorporate.
  • Fold in the Hu Gems.
  • Scoop onto a lined baking sheet (I did about 3 tbsp per cookie, but they are quite big so you could use less for smaller cookies) leaving space in between for spreading.
  • Bake for 12-15 minutes at 375ºF until golden on the edges.
  • Remove from the oven and cool for 10 minutes before transferring to a cooling rack to cool completely.



*You can sub applesauce, but you will lose the crispy edges and natural cookie spread.
Nutrition: (Serving Size — 1 cookie)
Calories: 328Fat: 21gSugar: 17gSaturated Fat: 8g
Protein: 4gFiber: 3gSodium: 148mgCarbohydrates: 30g
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