After several trial and errors, I can officially proclaim that these are the BEST healthy chocolate chip cookies I have ever made. And my family agrees too (and they are critical of “healthy” anything!).
Honestly, is there anything better than a warm chocolate chip cookie? Cookies are not only easy to make, but practically foolproof.
I mean, who would not love to eat a chocolate chip cookie?
Right. This. Very. Minute.
What About Healthy Chocolate Chip Cookies?
I am the first to admit that putting the word “healthy” in front of any type of dessert recipe kind of spoils the all yummy fun. But I promise my recipe for healthy chocolate chip cookies will still make you (and the kids!) smile.
Here’s some healthy swaps I made to make these Chocolate Chip Cookies healthy:
SWAP #1: Replace white sugar for coconut sugar
Instead of using refined and empty calorie table sugar, these healthy chocolate chip cookies are sweetened with coconut palm sugar, which is not an empty calorie because it does still contain nutrients and minerals. Although I wouldn’t necessarily classify coconut palm sugar as a “superfood”, it is a much better choice than table sugar! Besides, my cookie recipe only has about 1/2 the amount of sugar you would get from a typical chocolate chip cookie recipe. And yes, it is still plenty sweet.
SWAP #2: Replace brown sugar for coconut sugar + molasses
Brown sugar is what gives most chocolate chip cookies dimension. However, we don’t use sugar for the many health reasons you can find here. But adding just a little bit of molasses does the trick. I add 2 teaspoons of molasses to coconut sugar for every 1 cup of replacement. In this recipe, it only calls for 1 teaspoon to account for the 1/2 cup of brown sugar we are replacing.
SWAP #3: Replace shortening for coconut oil or real butter
We never want to use shortening — or trans fats. Want to learn more? Read our reasons here. Using coconut oil as a shortening replacement is ideal. However, 100% butter is a great replacement too.
SWAP #4: Replace wheat/white flour for gluten free whole grain flour
We believe in living an anti-inflammatory lifestyle, which means we choose whole grain gluten free flours over the standard wheat flours. Is flour bad for you? It’s not as simple as you think and we wrote about this topic in detail here. Using a gluten free flour substitute is great — even better when it’s whole grain gluten free like King Arthur’s Flour.
A Secret Ingredient
We use a little bit of apple cider vinegar in our cookies. Vinegar is a surprisingly common ingredient in baked goods — yes, considering that it has such a sharp flavor to it. When used in bake goods, vinegar reacts with the baking soda to create a chemical reaction and gives the batter some extra lift.
Milk With Your Healthy Chocolate Chip Cookies
Oh yes, a glass of tall milk with cookies sounds wonderful, doesn’t it? Well, I can’t give you the BEST healthy chocolate chip cookies recipe without first providing some options for plant-based alternatives to milk.
After all, not only is cow’s milk the most common food allergy, but a whopping seventy-five percent of the world’s adult population also happen to be lactose intolerant.Print
These are the BEST ever healthy chocolate chip cookies. They are gluten free, dairy free and refined sugar free.
- 1 cup coconut oil (or butter, slightly melted)
- 1 1/2 cup coconut palm sugar
- 1 teaspoon molasses
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 pastured organic egg, lightly beaten
- 2 cups of 1-for-1 gluten-free flour mix, such as King Arthur’s
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 3/4 cup dairy-free dark chocolate chips
- OPTIONAL: 3/4 cup finely chopped walnuts or pecans
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or use our favorite stoneware baking pan.
- In a large bowl, add the coconut oil (or butter) and coconut palm sugar and beat for 2-3 minutes with a hand mixer or stand mixer.
- Next, add the molasses, vanilla, apple cider vinegar (measure carefully!) and egg and mix for another 2-3 minutes.
- To the large bowl, add the gluten free flour and baking soda and hand mix with a spatula or wooden spoon. I love using the Mix and Stir Scraper — one utensil to mix and scrape the sides of the bowl.
- Add in the chocolate chips and nuts (optional). Mix well until all ingredients are well blended.
- Using a medium cookie scoop, scoop the cookie dough mixture and place cookies on your baking sheet about 1/2 inch apart.
- Bake until the cookies are golden, about 8-10 minutes (do not over bake). If you using a stoneware pan, let cool on the pan for a few minutes before transferring them to a cooling rack.
- Cookies can be stored in an airtight container for up to 3 days or frozen in a sealed zip-top bag for up to one month.
- If you don’t have time to cook all of the dough, you can place in the fridge for up to 2 days and cook later.
P.S. Is Your Cookie Pan Toxin-Free?
Click HERE to learn more about choosing a toxin-free cookie pan.