Healthy Chocolate Chip Cookies

  • Yield: 4 dozen small cookies 1x



  • 1/2 cup coconut palm sugar
  • 3/4 cup extra virgin coconut oil (such as Barlean’s) melted
  • 1 pastured organic egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) cannellini beans or garbanzo beans, rinsed and drained
  • 1 3/4 cup white whole wheat flour (such as King Authur) or Biodynamic whole wheat flour (such as Isis brand)
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1/4 teaspoon unrefined sea salt
  • 3/4 cup finely chopped walnuts or pecans
  • 3/4 cup semi-sweet, dairy-free dark mini chocolate chips


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a high-speed blender process the sugar and melted extra virgin coconut oil for 1-minute, or until smooth. Add in the egg, vanilla extract and beans; process until smooth and creamy. Set wet ingredients aside.
  3. In a large mixing bowl mix together the flour, wheat germ, baking soda and salt. Stir the wet ingredients in with the dry (the dough will be very stiff; use two knives to “cut” the ingredients and mix well.) Add in the nuts and chocolate chips. Mix well until all ingredients are well blended.
  4. Measure one tablespoon of cookie dough per cookie and roll the dough in your hand into a ball. Place cookies on a baking sheet about 1/2 inch apart. Press each cookie gently several times with a fork to flatten. Bake until the cookies are golden, about 11-14 minutes (do not over bake). Transfer cookies to a rack to cool.


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.