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Erin Ireland’s Healthy-But-Still-Totally-To-Die-For Chocolate Chip Cookies

HAPPY NATIONAL CHOCOLATE CHIP DAY to my Americans!! It seemed pretty silly NOT to share a chocolate chip cookie recipe with you today, so I asked my girl Erin Ireland of To Die For Fine Foods (because hello…her baking is TO DIE FOR!!) if she could share a super delicious chocolate chip recipe…and she made a healthy one, to boot!!!!! Take it away, Erin!

Thanks Jillian! When I think of chocolate chip cookies, I, like everyone else, immediately think of my Mother’s recipe. My brother and I would continuously sneak back to the cupboard for those crispy edges, the soft buttery center, the overload of milk chocolate chips. I swoon at the thought of them. But these days, I find that “clean baking” (eg. dairy free, gluten free, refined sugar-free) is completely achievable thanks to a few must-have ingredients. Below, I’ve adapted my mom’s go-to recipe (from Joy of Cooking) using my favourite healthy ingredients. But don’t get me wrong, they are still sinful, rich and full of calories…just the good kind! I bet you won’t suffer from the regular “cookie hangover” if you overdose. Hope you love them as much as I do!!


Yield: 12 cookies – you may want to double it 😉


½ c. coconut oil (I use Naked Coconuts brand)
¾ c. coconut sugar (or less if you prefer)
1 tbsp ground flax
1 tbsp pure vanilla
1 c. plus 2 tbsp gluten-free flour (any “cup for cup” brand will work)
1 tsp salt (or a bit less if you’re not a salt freak, like me)
½ tsp baking soda
½ c. Vega Maca Chocolate + extra for the garnish
½ c. chopped pecans + extra for garnish (optional but highly recommended)


1.     Preheat oven to 375F.

2.     In a medium bowl, combine coconut oil (which should be soft or melted) with sugar.

3.     In a mug, combine flax with 3 tbsp water and let sit for 5 minutes (this is your “flax egg”).

4.     Add flax egg and vanilla to the wet batter and mix.

5.     In a separate medium bowl combine flour, salt and baking soda.

6.     Add the dry mixture to the wet mixture and combine until smooth.

7.     Chop your Vega Maca Chocolate bar into chunks and add to the batter (with pecans, if desired).

8.     Drop the batter from a tablespoon onto parchment lined baking sheet (ensuring plenty of space between each) and garnish with more nuts and chocolate. Press cookies down lightly with your fingers.

9.     Bake for 10 min (they come out soft) and transfer to cooling rack.

10. Enjoy with a big cold glass of chocolatey almond milk…or red wine!

Bye for now, and happy national chocolate chip day!!

– Erin

Adapted and “healthified” by Erin Ireland of To Die For Fine Foods from the Joy of Cooking Cookbook

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