Classic Chips Ahoy Recipe

I’m a lady who unabashedly prefers her cookies thin, chewy, and intoxicatingly buttery. If I want a hunk of cake, I go for the cake section. This isn’t to say, however, that the pre-eminent cookie of my youth was not the mighty and comparatively meaty Chips Ahoy! And not those late-issue, M&M-flecked monstrosities, either. I’m talking the real-deal original flavor, in all their dry and crumbly wonder. This is my version of that wonderfully named cookie.

Number of servings : 36 cookies

Prep time:

Cooking time: 15 minutes

Type of meal : | Cookies | Cookies

Special diet : | Gluten free


1-1/2 cups oat flour
1 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
¼ cup ground fl ax meal
¼ cup arrowroot
1-1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
¾ cup plus 2 tablespoons melted refined coconut oil or canola oil
6 tablespoons unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips


  1. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt.
  3. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed.
  4. Drop the dough by the teaspoonful onto the prepared baking sheets, about 11/2 inches apart.
  5. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.
  6. Let stand on the baking sheets for 15 minutes before eating.

Makes 36

Excerpted from BabyCakes Covers the Classics. Copyright © 2011 by Erin McKenna. Photographed by Tara Donne. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.

Nutritional information: