If you love classic chocolate chip cookies but want a healthier recipe with fresh milled whole grains and healthy fats, this may be your new favorite way to bake! Using fresh-milled Namaste Copycat GF Cup-for-Cup flour, golden flaxseed meal, and Miyoko’s plant-based butter, these gluten-free, dairy-free cookies offer a traditional Toll House-style experience. They’re soft yet chewy, golden brown, and packed with nutty flavor. Perfect for a healthy snack with your morning coffee, an after-school treat, or anytime your sweet tooth calls.

Ingredients

Dry Ingredients

• 1 ¾ cups (210 g) Fresh-Milled GF Cup-for-Cup Blend (Namaste Copycat flour, used as an all-purpose flour replacement. See Notes.)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 Tbsp golden flaxseed meal (to make flax egg)
• 1 Tbsp ground flaxseed or flax meal (for batter, adds extra nutty flavor and nutritional value)

Wet Ingredients

• ½ cup (115 g) Miyoko’s plant-based butter, softened to room temperature
• ½ cup (100 g) brown sugar
• ¼ cup (60 ml) maple syrup
• 1 tsp vanilla extract

Mix-Ins

• 1 cup (175 g) dairy-free chocolate chips (I use Azure Standard brand chips)

Instructions

1. Make the Flax Egg: In a medium bowl, whisk 1 Tbsp golden flaxseed meal (7 g) with 3 Tbsp warm water (21 g) and 1 tsp tapioca starch (3 g). Let it sit for 5 minutes until gel-like.
2. Mix Wet Ingredients: In a large mixing bowl (or stand mixer), cream together the plant-based butter and brown sugar until smooth. Add the maple syrup, vanilla extract, and the prepared flax egg. Stir until combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the Namaste Copycat flour, baking powder, baking soda, salt, and the extra ground flaxseed or flax meal.
4. Make Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a hand mixer or a stand mixer until a coarse, crumbly cookie dough forms. Fold in the chocolate chips.
5. Shape the Cookies: Use a cookie scoop or spoon to portion dough balls. Place them on a parchment paper–lined baking sheet or ungreased cookie sheet, spacing about 2 inches apart.
6. Bake: Preheat oven to 350°F (175°C). Bake for 12–15 minutes, or until the tops of the cookies are set and golden brown.
7. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack or cooling rack to finish setting.
8. Store: Keep cookies in an airtight container at room temperature for up to 3 days. Or freeze shaped dough balls wrapped in plastic wrap for later baking.

Notes for Readers

DIY Namaste Copycat Cup-for-Cup Flour

 This recipe uses my homemade Namaste-style blend. If you’d like to make your own, combine:

• 2¼ cups (300 g) brown rice flour
• 1¾ cups (240 g) white rice flour
• 1¾ cups (240 g) sorghum flour
• 1½ cups (180 g) tapioca starch
• 1 cup (120 g) arrowroot starch
• 1½ Tbsp (12 g) xanthan or guar gum

I purchase my grains through Azure Standard and mill all of the grains fresh in the NutriMill Classic mill, then mix in the starches and Xanthan binder. This makes several cups of all-purpose cup-for-cup gluten-free flour. Store in an airtight container and/or freeze. For this cookie recipe, measure 1 ¾ cups (210 g).

For $20 OFF NutriMill, use this link and code: VINTAGEVIRTUES at checkout.

Cookie Variations:

• Add peanut butter or almond flour for extra healthy fats and flavor.
• Swap coconut oil or avocado oil for plant butter if desired.
• Try folding in whole flaxseeds, sesame seeds, or chopped nuts for variety.

These cookies are rich in healthy ingredients, provide fatty acids from flax, and are lower in added sugar — a better choice for supporting blood sugar levels, a low-carb diet, or even a keto diet with a few tweaks.

Happy baking! 

If you’d love more community and support, join our Facebook group of the same name: Fresh Milled Flour | Gluten Free Grains

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