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
I repinned this Healthy Chocolate Chip Cookie recipe to my pinterest page! 🙂
So bribed my kids to exercise with me, if we made cookies afterwards. It worked and I used this recipe. My kids were nervous because they like the “regular” choco chip cookies. Anything with “healthy” must taste like sawdust. They LOVED them!!! We actually doubled the recipe without an issue. Also made some substitutions because I have a food intolerance to oat and milk. We used wheat flour and almond milk. Also used walnuts because I didn’t have any macadamia nuts. These were AMAZAING – I think better then the “toll house” version. The flavor is nuttier and they are more filling – a good thing so I don’t eat an entire cookie sheet.
Mmmmmm Katie I just made these with pistachios and white chocolate chips, and they are soooo good! Thanks for the amazing recipes!
so glad my friend shared your blog with me – these are my FAVORITE cookies (3rd time making in one week – yikes!) so addicting! thanks for sharing and congratulations on your cookbook!!
I made your cookies today with few substitutions and it came out great.It will be my go to recipe for the chocolate chip cookies now on.I would love to double or triple the recipe though.
So I made these and they taste delicious, but the only thing I had a question about was mine didn’t spread out I had to press them down have way through the baking process. I have no idea what went wrong, but I want mine to look as pretty as yours so I can send them out to friends.
I guess maybe it depends on the type of flour… and also how big you make them… and if you chill first or not. Mine always spread out, but you could always press them down afterwards (or beforehand) if they don’t!
they were great no time at all to make. I used raisens instead of c. chips. Also hemp flour
These are so delicious! I made them this evening and they turned out perfectly soft and yummy. My cookies didn’t really expand much like white flour cookies do but they still tasted great. I subbed white sugar for xitol(sp?), pecans for macadamia nuts, and canola oil for coconut oil. I also used a 1/2 cup of milk chocolate chips and 1% lowfat milk. I made 19 cookies with my batch. I calculated the calories on myfitnesspal, and my batch came out to 100 cals per cookie…still less than regular cookies ;). Thanks for the great recipe!
These were delicious! I love the nutty oat taste in the cookie and the macadamia nuts complement the chocolate perfectly. I love your blog!!
Hello, Katie,
Did you use glutin-free oats or regular oats that you pulsed into flour?
While I haven’t made any of your recipies yet, I see that you do not call for a levening agent with the flour…so that nothing turns out crumbly. Is there a reason for this?
Trust me, they turn out fine as is… no extra ingredients needed :).
I’m not on a gf diet, so I use regular oats. Technically all oats are gluten-free. They can be contaminated due to shared factory machinery, which is why people with gluten sensitivities need to buy certified gf oats.