Exceptional Chocolate Chip Cookies

Time required: 30 minutes
Yield: 20 large cookies


1 Tbsp ground chia

1 Tbsp ground flax

½ cup (115g) cup water 


¾  cup (90g) almond flour

½  cup (70g) sorghum flour

¼  cup (40g) white rice flour

¼  cup (40g) tapioca starch

¾  tsp baking soda

½  tsp pink salt


¾  cup (135g) melted Le Grand vegan butter (I measured after cooking and the 135g was reduced to 72-82g)

1 cup (150g) coconut sugar

¼ cup (60g) cane sugar

1 tsp vanilla extract 


2 cups (330g) semi-sweet chocolate chips

Ok so let’s just say it. These are the very best chocolate chip cookies out there! I guarantee it or I’ll personally give you a Le Grand butter for free! These cookies are moist, pull-a-part bakery perfect! It’s hard to stop at just two cookies!

The secret is baking these cookies just right. Put a timer on for 11 minutes and do NOT bake longer or they won’t be moist. Trust me on this. 11 mins, my friends!

I have measured each ingredient in grams as well as cups and if you have a scale use it for a precise recipe. Enjoy!



  1. In a small bowl mix the ground flax and chia with 1/2 cup of water. Set aside to thicken. 
  2. In a small bowl, sift together the four flours, baking soda and salt. Set aside.
  3. Gently melt your butter on low heat and once melted turn the heat up to medium/high and brown your butter, stirring constantly. No more than 3 mins once it starts to foam then take it off the heat and let cool for 5 mins. 
  4. In a large mixing bowl combine the two sugars and once the butter has cooled pour it in using a spatula to get all the bits. Important to beat for 2 mins to combine the butter and sugar well. Beat in the flax egg mixture for 1 minute. Add in vanilla extract.
  5. Mix the dry ingredients in, a few spoonfuls at a time, and keep mixing until the mixture is well combined. Your mixture will be on the sticky side.
  6. Gently fold in chocolate chips.
  7. Refrigerate cookie dough for 1-2 hours to firm up the dough. Even better overnight. This is essential otherwise the dough is too soft to mold into cookies.
  8. Preheat oven to 350 F and line a baking sheet with parchment paper. 
  9. Scoop the dough into one-ounce balls and separate each of the cookies as they will spread considerably. Flatten cookies with the back of a spoon and place in the hot oven.
  10. Bake for 11 mins and put the timer on! The secret to moist, melt in your mouth cookies is taking them out of the oven just before they look done!

Products used

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