The Best Healthy Chocolate Chip Cookies
Healthy Chocolate Chip Cookies – 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.
How to make the BEST Healthy Chocolate Chip Cookies
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.
See our favorite Milk Alternatives here.
You can easily make your own Hemp Milk or Almond Milk to pair with this and if you want them a little sweeter, just add in a big of maple syrup and pure vanilla extract.
Kitchen Favorites
Healthy Chocolate Chip Cookies
These are the BEST ever healthy chocolate chip cookies. They are gluten free, dairy free and refined sugar free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-18 cookies
Ingredients
- 1 cup coconut oil (firm, not liquid – see notes below)
- 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
Instructions
- 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, baking soda and sea salt. Then, 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.
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Notes
COCONUT OIL NOTES:
For this Healthy Chocolate Chip Cookie recipe, you definitely want the coconut oil to be firm (or cold). For the warmer months, if your coconut oil is liquid, then measure out the amount needed for this recipe and add it to the fridge for about 30 minutes – 1 hour until it’s more solid. Then, when you’re done mixing the dough, place it back in the fridge until it’s more solid and you’re ready to bake – as well as when in between baking trays. It may just take a little bit more effort on your part, but they are definitely worth it.
- 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.
I would love to make these, but I am sensitive to coconut! Can you recommend a substitute for the coconut oil and coconut palm sugar?
Hi Lauren, The BEST substitute for coconut oil is butter — so, if you can tolerate butter, then I highly recommend you find some organic, 100% unsalted butter and use that instead. For the coconut sugar swap, I recommend using date sugar since it’s the same consistency. If these swaps work for you, let me know!!
Hi! Can you use almond flour instead of gluten free flour?
Hi, Luann!
While I’ve never tried subbing almond flour instead of gluten free flour in this particular recipe, it is definitely worth a try! I have tried this substitute in other recipes where the ratio is pretty close to 1;1, but requires either a little less, or a little bit more almond flour to achieve the correct texture. If you try it out, let us know how it goes!
Hope this helps,
Madison
Thank you! I’ll let you know how they turn out. ?
Can I use a flax egg in this? I see there’s already a good amount of flax in these but I’d prefer to make these vegan.
Instead of more flax seed, I would suggest applesauce. If you try this out, please let us know how they turn out some future visitors know too! Thank you!
Hi Ivy
Could you give me an idea of a breakdown of calories and fats etc-nutrient info on these cookies.
Even a general idea is good.
I am SO addicted to sweets and I need to find replacements for my health.
thank you!
Is this a gluten-free receipe?
No Barb, this one is not gluten free because it does have white whole wheat flour in it, however, if you have issues with gluten the biodynamic flour I suggest as a substitute might work because it is free from the herbicide glyphosate (you can read more about this here: https://cleancuisine.com/biodynamic-farming/ ) —however, if you absolutely cannot have gluten then I suggest substituting Bob’s Red Mill brand “All-Purpose Gluten-Free Flour” for the other flour. That should work just fine!
I see that you often use coconut oil in your recipes. My understanding from the Swank Foundation is that coconut oil is not good for those living with m.s. Could you explain?
I made these for dessert tonight for my kids and they really liked them. They asked what was in them but I knew better than to tell them about the beans! Thanks for a healthy cookie recipe!
Carol – Yes. Sometimes kids just need to know that it tastes good!
Hi Ivy – I made your Best Chocolate Chip cookies and they are delicious! I had a little trouble with the batter though – because the coconut oil (Nutiva – not Barleans) is liquid at room temp – I had a bit of a time keeping the dough together to shape or roll balls, trouble getting them up off the parchment lined cookie sheet and trouble keeping them together as cookies even after baking! I’m going to try storing them in the fridge and hope they don’t get too hard – but I am wondering if you have any extra help to provide?? Also I added the pinch of sea salt when I added the baking soda but I don’t see that info in the recipe directions?
Oh yes, I should definitely update the recipe card for warmer months. You definitely want the coconut oil to be firm (or cold)… my suggestion if your coconut oil is liquid, to add the amount needed to the fridge for about 30 minutes – 1 hour until it’s more solid. Then, when you’re done mixing the dough, place it back in the fridge until it’s more solid and you’re ready to bake – as well as when in between making trays. It may just take a little bit more effort on your part, but they are definitely worth it. Please keep me posted!
Thanks Aimee! The extra info for warmer months is perfect. I did wind up putting the batter in the fridge between trays and that helped a lot. I think I’ve got the hang of it now. Really tasty cookies – well worth the effort. Since you’re updating recipe directions – Sea salt in batter with (Gluten free) flour?? Thanks for everything.
I should have you start auditing my recipe cards. YES!! Just added… and yes, they are my favorite. Cold dough always bakes better!!!