healthy chocolate chip cookies
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healthy chocolate chip cookies
How to make the best healthy chocolate chip cookie recipe that yields delicious soft and chewy cookies.
Ingredients
- 2/3 cup plus 1/2 cup oat flour (140g)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 4 tbsp coconut sugar or brown sugar
- 4 tbsp regular sugar, unrefined if desired
- 1/3 cup chocolate chips, or more if desired
- optional 1/3 cup chopped macadamia or walnuts
- 1 tsp pure vanilla extract
- 2 tbsp vegetable or melted coconut oil
- 3-5 tbsp milk of choice, as needed
Instructions
Healthy Chocolate Chip Cookies Recipe:
Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 9 minutes. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.
Healthy Chocolate Chip Cookies Recipe
These healthy chocolate chip cookies are thick, chewy, and contain no butter! This low sugar, easy recipe satisfies any sweet tooth!
Ingredients
- 1/3 cup melted coconut oil cooled to room temperature (measure when it is liquid!)
- 1/4 cup unsweetened applesauce
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
- 1 large egg at room temperature
- 1 ¼ cups white whole wheat flour or regular whole wheat flour**
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1/2 cup dark chocolate chips plus additional for baking
Instructions
In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and “smush” the dough and stir and fold as needed. It will come together.
Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.
When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
With a cookie scoop or spoon, portion the dough, then use your hands to roll into balls that are 1 ½-inches in diameter (you should have 18 total). Arrange on the baking sheet, leaving at least one inch between each. Place any uncooked dough balls that do not fit on the sheet in the refrigerator to continue chilling while the first batch bakes.
Bake for the cookies for 8 to 9 minutes, until very lightly browned around the edges and feel dry on the sides and top when lightly touched. They will still appear underdone in the centers. Do not over bake or the cookies will be dry. The cookies will not spread much as they bake.
Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Carefully remove the cookies to the rack to finish cooling completely. The cookies will be fragile at first but will firm up and their texture will improve as they cool. Repeat with the remaining dough balls, cooling the sheet completely between batches. Enjoy!
healthy chocolate chip cookies with no gluten
Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in one bowl, and don’t require any “specialty” ingredients or trips to a local health foods store — you might already have everything needed in the pantry!
These cookies are drier and more sandy than typical cookies. They’re crunchy and practically melt in your mouth. We love them, but be prepared for a unique cookie texture here!
INGREDIENTS
- 2 teaspoons (10g) vanilla extract
- 1 large egg
- 4 tablespoons (43g) (up to 6) dark brown sugar Note 1
- 1/2 cup (111g) melted coconut oil Note 2
- 1 and 1/2 cups (160g) oat flour (regular oats blended in a blender — See Note 3)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt Note 4
- 1/2 cup (85g) dark chocolate chips Note 5
- Optional: sea salt flakes & additional dark chocolate chips for topping cookies
INSTRUCTIONS
MELT COCONUT OIL:
Melt the coconut oil in the microwave until it is liquid. Measure a level 1/2 cup of oil once fully melted. Set aside to cool back to room temperature — it should not be hot when adding to the recipe.
BLEND OATS:
Add old-fashioned oats to a blender or food processor. Blend or process until the oats are fine and resemble flour, stirring and re-blend if needed so that ALL the oats are a fine powder. Measure the oat flour after blending and not before, to get a level and gently packed 1 and 1/2 cups of oat flour. Set aside.
WET INGREDIENTS:
In a medium-sized bowl, combine the cooled coconut oil, vanilla extract, large egg, and brown sugar in a bowl. Briskly whisk everything together until completely smooth.
DRY INGREDIENTS:
Add the oat flour, baking soda, cinnamon, and salt. Mix with a wooden spoon and stir until just combined; then stir in the dark chocolate chips.
CHILL:
Cover the dough tightly and chill for 20-30 minutes. (Don’t skip chilling, but don’t chill longer than 30 minutes or the dough is almost impossible to shape!) Meanwhile, preheat the oven to 350 degrees F. Remove the dough and use a 1-tablespoon measuring spoon to portion out cookie dough balls. Tightly roll the balls and then slightly flatten. You should get 22-24 cookies from this dough. Place rolled-out balls on a parchment-paper-lined plate. Once rolled, chill all the cookie dough balls for another 10 minutes.
BAKE:
Once chilled, transfer the cookie dough balls to a lined sheet pan, spacing them out 2-inches apart. Bake for 7-9 minutes (we think they’re perfect at 8 minutes) or until no longer gooey looking on top. Slightly underbaking is best for flavor and texture. Carefully remove the tray from the oven. If desired, press a few more chocolate chips into the tops of the cookies. It makes them look pretty and ensures chocolate in every bite! Once those chips have melted a bit, add a sprinkle of sea salt onto the melted chocolate, if desired. Let the cookies stand on the sheet pan for 5 minutes. Then, very carefully, use a spatula to remove from the sheet pan to a cooling rack. Handle delicately– these cookies are crumbly.
ENJOY/FREEZING LEFTOVER COOKIE DOUGH:
Enjoy hot, warm, or at room temperature (we like them best right out of the oven!). Cookies are best the same day they’re made — they get harder and less sweet every day following. I recommend freezing the unbaked cookie dough rather than baked cookies. Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute to bake time.
Healthy Chocolate Chip Cookies
This is one of my all-time favorite cookie recipes! The cookies are supremely soft and chewy, and they spread beautifully while baking. As a big chocoholic, I love having two different types of chocolate chips in them, too! These cookies will keep for at least two days if stored in an airtight container at room temperature, or at least one week if stored in an airtight container in the refrigerator. (They also freeze well!)
INGREDIENTS
- 2 tbsp (28g) unsalted butter or coconut oil, melted
- 3 tbsp (45mL) unsweetened vanilla almond milk, room temperature
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ cup (96g) coconut sugar
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ½ tsp baking soda
- 2 tbsp (28g) dark chocolate chips
- 1 tbsp (14g) miniature chocolate chips (divided)
INSTRUCTIONS
-
In a medium bowl, whisk together the butter, milk, vanilla, and salt. Stir in the coconut sugar. Add the flour mixture, and sprinkle the baking soda evenly over the flour (to prevent clumps). Stir in the flour and baking soda just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
-
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
-
Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some if there isn’t too much flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Healthy Chocolate Chip Cookie Tips
- As these cookies contain no eggs and no sugar, they won’t spread. As such, you can be quite flexible with how thick or thin you want these cookies to be. I generally prefer them on the thicker side.
- DO NOT overbake the cookies! Again, these cookies are eggless, so if they are a little undercooked, it’s no issue.
- If your coconut oil and syrup mixture is still warm, let the cookie dough sit for a little bit, before folding through the chocolate chips- we don’t want the chocolate chips to melt!
- Avoid overmixing the batter- overmixing will make the cookies more prone to falling apart.
Storing and Freezing
After allowing the cookies to cool first on the baking sheet and then completely on a wire rack, you can store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate for up to one week and freeze for up to 3 months. If you freeze the cookies, just make sure you use a freezer-safe container!
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