Grandma Tim’s New School Cookies

Grandma Tim’s New School Cookies

Chocolate. Chip. Cookies. Post over. Recipe below.

No, but seriously, hot out of the oven cookies are just plain comforting. My Grandma used to make these incredible chocolate chip cookies, and then my mom made them, and now I make them. I have tried to keep these cookies somewhat close to their original recipe, but, due to some dietary choices, I've adjusted the ingredients to fit my plant based and gluten free needs. This isn't one of my usual whole food based recipes, but one of indulgence. By indulgence, I mean using ingredients that I don’t use at Fit Camp Foods, or use very rarely at home. These ingredients still fit under the gluten free vegan category, however, they aren't whole plant foods. In this particular recipe, I’ve used Earth Balance vegan butter. This butter is delicious in flavour, and I think mimics the taste of dairy butter. However, it contains ingredients like canola oil and “flavour” which is a broad term for many possible ingredients. This oil, and possible additives, I always avoid for any recipe I create for Fit Camp, and when cooking for myself at home. All that being said, I love the taste of this butter substitute, and it's great for baking when you really want that home baked, Grandma's visiting, fresh out of the oven cookie taste. 

Grandma Tim’s Chocolate Chip Cookies


1 cup vegan butter 

1 ½ cups coconut sugar

2 flax eggs (2 tablespoon flax + 4 tablespoon water, mixed and set in fridge for 5 minutes)

2 cups quinoa flour

1 tsp baking soda

1 pinch salt

2 cups dairy free chocolate **


Preheat oven to 350 degrees.

Cream the butter with a hand mixer until smooth and fluffy.

Add the coconut sugar and flax eggs. Continue to blend the mixture until smooth.

In a separate bowl sift quinoa flour, baking soda, and salt.

Add dry ingredients into wet ingredients. Using a spatula gently fold the dry ingredients into the wet. When just about mixed, fold in the chocolate chunks.

Roll into 2 inch balls and place on an ungreased baking sheet.

Bake at 350 degrees for 10 minutes.

Enjoy with a cold glass of cashew milk for highest satisfaction.

**For chocolate, I wanted sugar free and dairy free chocolate chips because I find that the heavy amount of coconut sugar is enough to keep the cookies sweet. I used Cuisine Camino Unsweetened baking chocolate, chopped into chunks.

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