After making these secretly healthy chocolate chip cookies, they were seriously all I could think about! And so I wanted to immediately share the recipe with all of you.
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The best healthy chocolate chip cookies
I am so excited to share this healthy chocolate chip cookie recipe.
Like, ridiculously excited.
The perfect chocolate chip cookie should be soft, chewy, and crispy, all at the same time, with just the right amount of chocolate chips.
These super healthy chocolate chip cookies definitely meet those standards, all while having less fat and sugar than traditional Toll House chocolate chip cookies.
They are so fantastically delicious… and not just for a healthy cookie either!
Readers also love this Chocolate Mug Cake
Homemade healthy chocolate chip cookie recipe
I made a big batch of these healthy chocolate chip cookies late last night.
The initial plan had been to pack them up and take the entire batch of the cookies to a friend’s outdoor annual summer party.
However, I ended up eating so many on my own, both the finished cookies and the raw dough, that now I will need to make more.
The cookie dough is eggless, which can be both a good and a bad thing. It is a benefit because I can feel better eating more of it.
But it means there will be fewer cookies after you eat all the dough!
You might also like these Snowball Cookies
Step by step video
Above, watch the healthy chocolate chip cookie recipe video
Healthy chocolate chip cookie ingredients
To make the recipe, you will need the following: chocolate chips, oat flour, baking soda, pure vanilla extract, salt, sugar, oil, and milk of choice.
They taste like classic chocolate chip cookies because the recipe uses only basic cookie ingredients, with no applesauce, banana, flax meal, chia seeds, or avocado.
I like semi sweet or dark chocolate chips for extra antioxidants. You may also use milk chocolate, butterscotch, or white chocolate chips for some or all of the chocolate.
If you do not wish to buy oat flour, make your own by blending rolled oats in a food processor until they turn into fine flour. Due to the added air from blending, it is important to really pack homemade oat flour down when measuring.
Technically, you can substitute spelt flour or loosely packed white flour in the cookies. But I recommend oat flour because it will yield the best flavor and chewy texture.
These cookies can be whole grain, gluten free, vegan, and much lower in sugar, fat, and calories than packaged or homemade traditional chocolate chip cookies.
For a refined sugar free option, choose coconut sugar, evaporated cane juice, or date sugar. Xylitol works for cookies with no sugar, although the results are a bit more puffy and less chewy.
Plus, there are no eggs, no cholesterol, and no butter in the recipe. But they are so good that I promise you will never be able to tell.
In fact, this might just become your new favorite chocolate chip cookie recipe!
Here is a high protein version: Protein Cookies
Oatmeal chocolate chip cookie add in ideas
Try mixing one third cup of chopped walnuts, macadamia nuts, or pecans into the cookie dough before shaping it into cookies.
You can also stir in a sprinkle of cinnamon or a handful of shredded coconut or crushed peanuts to add both flavor and texture.
For fancy chocolate chip cookies, replace the chocolate chips with chopped chocolate bars or chocolate chunks. Sprinkle with sea salt after they come out of the oven.
Substituting an equal amount of raisins turns them into healthy oatmeal raisin cookies.
Or I sometimes will stir in a small handful of finely chopped dried figs, dried bananas, candied ginger, freeze dried strawberries, or cranberries.
Have fun customizing the base recipe with your family and friends!
Want peanut butter cookies? Try my favorite Vegan Peanut Butter Cookies
How to make healthy chocolate chip cookies
Gather all of your cookie ingredients, and preheat the oven to 380 degrees Fahrenheit.
Combine the oat flour, baking soda, salt, sweetener, and chocolate chips in a large mixing bowl, and stir well to ensure everything is evenly mixed.
Add in the pure vanilla extract, vegetable or coconut oil, and milk of choice (dairy free if desired). Form the dough into one big ball, then break off into smaller pieces and roll it into cookie dough balls.
If you feel adventurous, stuff the unbaked chocolate chip cookies with small balls of frozen peanut butter, almond butter, or Homemade Nutella before baking.
For soft chocolate chip cookies, refrigerate until chilled or overnight. For crispier cookies, you can go ahead and bake them right away.
Place the balls onto a cookie tray, and bake on the oven’s center rack for nine minutes. Then remove the pan from the heat when they are still a little undercooked.
This simple step ensures the recipe will yield soft and chewy cookies, not overbaked or burnt results.
Let the healthy chocolate chip oatmeal cookies sit for ten to fifteen minutes before handling, because they will firm up as they cool down.
Baking and storage tips
The cookies should spread out in the oven, but every now and then they might not. This can be due to factors such as climate, elevation, or humidity in the air on a particular day. Just press them down with a spoon after baking if needed.
If you like chewy chocolate chip cookies, store leftovers in a lidded airtight plastic container. If you want crispy cookies, store leftover cookies in a glass container.
You can also make chocolate chip cookie dough balls ahead of time and freeze them to bake at a later date. Thaw the frozen cookie dough before baking.
For low carb cookies with almond flour, bake these Keto Cookies
Healthy Chocolate Chip Cookies
Ingredients
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 tbsp coconut sugar or brown sugar
- 4 tbsp white sugar or additional coconut sugar
- 1/3 cup chocolate chips or more if desired
- 1/3 cup chopped nuts optional)
- 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.View Nutrition Facts
Video
Notes
More Healthy Cookie Recipes
Breakfast Cookies – Super Healthy
Yum! You know it’s a savvy dessert blog when the recipe says if it’s a “soft” or “crunchy” chocolate-chip cookie! I hate making a recipe only to find out that it’s not quite the kind of cookie I was expecting!
Nikki – I love soft cookies so I find that blatantly disregarding the minute specifications and taking them out when the dough still sticks to the toothpick works perfectly. Well, that and not baking them at all!! 😀 HAHA
For soft cookies place the dough formed into cookies in the refrigerator for a little then pop them in the over! 🙂
What length of time is “a little”? One needs data.
If your using coconut flour can you use the same amount as the almond flour?
Hi I think you’re looking at a different recipe maybe? This one doesn’t call for either almond or coconut flour.
Coconut flour absorbs much more liquid, so I would reduce it slightly or increase liquids slightly
Hello! If I don’t want to use regular sugar would you just recommend using extra coconut sugar? 🙂 can’t wait to try!
I followed the recipe exactly but did half regular flour/ half almond flour and they came out AMAZING 10/10!!! I want to try these next with all almond flour
How do I substitute evaporated Organic Cane juice in the Healthy Chocolate chip cookies?
Oh Katie, you saved me! Chocolate Chip Cookies are my favorite and these are pretty healthy! I love it! I have to make them!! Happy Memorial day!!
They look great! Macadamia-nuts are indeed pricy (is that a word in English?).. They’re also great for bumbu-pastes (you know, like curry-paste and the Indonesian equivalents), but also in sweet snacks ofcourse! Have you tried Macadamia-Icecream yet?? (with chocolate-sauce, heheh ;D)
My mum’s making cream-puffs at the moment for my sister, so she’s got the oven & kitchen occupied. And I don’t have macadamia’s in storage right now (and it’s ‘Pinksteren’ maybe it’s the same as Memorial Day? I don’t have a clue :S. But anyway, all the stores are closed and tomorrow also), I’ll make them another time (or maybe try another nut :P).
I haven’t! That really sounds so good… I’m just worried I’d get hooked and then my wallet would hate me! 😉
I might have to try it anyway…
Katie,
I love your recipes but I also cook for a big family. I would love it if you would post copies of your recipes with larger batch sizes for the families out here trying to eat vegan and eat healthy. I know I could double and triple the your recipes but the measurements are a bit odd and with kids running around my feet…I know I would get off. Also maybe a good idea for your cookbook/website maybe a individual size and a family size of each recipe…appeal to a larger audience…with us moms we need things easy.
Thanks
lol u must have a really big family! this recipe says it makes 14-20 cookies!
i think it’s better to make a batch like that and then make another when u need it than to make a batch that makes 40 cookies, and then they all get hard and stale. i hate that!
Or you could make two batches but freeze the cookie dough of one, then thaw to make cookies! that way your cookies will be fresh from the oven 🙂
I know what you mean. There are six kids in our house (i’m the oldest)! Plus parents and sometimes grandparents and almost always a neighbor. Many times we have to do the recipe x6! We need around 60 cookies at the least!
I totally agree. Recipes these days on blods are small and I would like enough to freeze and for more then 1-2 days lol.
These are excellent cookies! I made several substitutions based on what I had on hand: used half sorghum and have Einkorn flour, used olive oil and added cinnamon and pecans along with chocolate chunks (chopped up dark chocolate bar). These cookies are killer good!!!
We easily go through at least 12 cookies in a day (2 kids, 1 teen, 2 adults), and I don’t want to have to bake cookies every day. I freeze a lot of cookies – they taste just fine after defrosting, and makes less work to only bake them once, cleanup etc.
I agree! I was just figuring out the measurements for doubling the recipe. 14-20 cookies would be gone in a flash, and it would be nice to have some for the next day. Kids + cookies = history! (but temporarily very happy kids!)
Meanwhile, for my own safety I had the good sense to cut the recipe in half. 🙂
There are calculators for scaling recipes online if you need help:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
lol but this WAS my big recipe! The other chocolate-chip cookie recipe on my blog only makes 6-7 cookies!
I guess you could probably double the recipe? I tend to work in smaller servings when making recipe experiments because I do so many every single day, and I don’t want to waste food.
I noticed this recipe was bigger! i compared this to the other cookie recipe to see if it was any different. I made that recipe and ate all of the cookies myself, so if i make this i will have to share!
That’s one of my favorite reasons for liking your site! You don’t make a heap load of food! Most of us don’t have 6 people in the house to feed so the amount you offer is just right. I highly doubt doubling or tripling one of your recipes would whined up in a flop. I’ve done it with success. The amount of work you already put into this blog is enough work to keep you busy. I don’t think you need to add any more work on your plate when it’s very easy to just convert measurements. You’re already doing enough and we are grateful for that! Thanks CCK!
I’m glad you make smaller recipes! It’s easier to double or triple rather than cut down a recipe (c’mon, I’m not the only one who hated division, am I?!).
I was just wondering how long do you leave them refrigerated for?
Just until the dough is cold, or you can chill longer if you wish.
What do you do with all the goodies you make? Who eats them all?
If I use regular flour, what adjustments should I make?
I only have a family of 3 but I double this recipe. I double or triple most of the baked recipes on this site (using a recipe converter) and I always just assumed she did the servings for single folks like herself.
I agree! If I’m going to make cookies, I wanna make a lot!! Many online recipes allow you to change the recipe portion according to how much you want to make. This recipe needs that!!
i was actually one of the ones who voted FOR the recipe round ups. but if u are going to post chocolate chip macadamia cookies in their place, well i can’t argue with that!
if only i had a memorial day party to go to. i will probably end up just making these for my family today. they look too good to resist!
No, no arguing here. 🙂
I practically have my own memorial day round-up going on right now as I printed out a few different recipes the other day that it is time for me to try.
I loved this cookie recipe. It was easy, delicious, and perfect to make with kids for the holidays!
O my, lovely! Need to try these!
Oh yum. I’ve got some macadamia nuts in my pantry that have been screaming to meet up with chocolate. 😉
My friends already know that healthy desserts can taste good, because I make them CCK desserts all the time! In fact, a lot of them now read your blog! 🙂
And yes, I am very much craving cookies now.
I make your other chocolate-chip cookies so often that I actually don’t even have to look up the recipe anymore!
I’m excited to see that these make a bigger batch! 🙂
These totally sound worth buying macadamia nuts for, they are so good in chewy cookies. I even have some dark chocolate chunks that I bet would go great in these. I assume there wouldn’t be anything wrong with just using all brown sugar instead of half brown and half white?
You say that it makes 14-20 cookies, but in the nutritional information you don’t specify how many servings the numbers are based on.
Nutritional info is always based on higher # of servings, unless otherwise noted.