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
Why does it have 2 measurements for the flour but in the instructions it just says to add it all in at the same time.
Instructions very unclear, not even listed out just one big paragraph.
Needs to be changed or explained better.
It has two measurements for the flour because there’s not really another way to write out that measurement.
Hi! These are so so tasty! 10/10!! TYSM KATIE! Also, idk but dose anybody know your last name? Let me guess, Katie Chocolate?
Very Delicious cookies! I doubled the recipe and used a standard cookie scoop to form the cookies and only got 20 standard size cookies. I may also reduce some of the sugar next time. I used half the chocolate and doubled the walnuts and it was still a tad too sweet for me. But perfect texture and presentation! Thank you!
How long did you cook it for when using a cookie scoop?
This recipe is excellent!!!! Cookies taste awesome. I used vegetable oil instead of coconut just to have some fat in there. Next time using the coconut oil to see the difference. My husband also loved them. Makes a small batch so next time I may make two batches and freeze some
I want to make the healthy choc chip cookies but the first ingredient isn’t clear. What do you mean when the recipe calls for 2/3 cup plus 1/2 cup oat flour? Pls clarify Regards Teresa B
Hi, it means 2/3 cup and then another 1/2 cup after that. There just doesn’t seem to be a better way to write that out since it’s not a comment measurement if you add them together.
Hi! Will this recipe work if I replaced oat flour with almond flour? And the 8 tbsp of sugar with honey or maple syrup?
I would just try this recipe instead because it’s already been formulated to use almond flour: https://lett-trim.today/keto-cookies-recipe/%3C/a%3E%3C/p%3E
My husband and I are obsessed with these cookies! Out of the dozen times I’ve made them I’ve only really had the consistency that I like of a dense cookie & it was using whole milk. I follow all ingredients exactly using coconut oil and prepare my own Oat flour. Sometimes the batter is so sticky it’s very hard for me to form a shape and get them on the pan. Regardless of my consistencies these cookies have always tasted amazing & are a top favorite of ours.
Even better to enjoy overnight! Easy and lovely:)))
I never leave reviews on recipes BUT THIS ONE DESERVED IT!! It was a gorgeous cookie- chewy, crackly and just perfect. No one could believe it’s healthy🤣 this is better than a regular chocolate chip cookie hands down.
One thing I did- I mixed the sugars and oil+milk, first and then added the dry ingredients. Enjoy!!💕
Thank you so much for trying them 🙂
Made these with all coconut sugar, and subbed pecan butter for the oil, and added chopped pecans.
The house smells amazing!!!
These were delicious, but mine fell apart – had to put in a bowl and eat with a spoon.
I’m in an RV and cooked them in a microwave convection oven so maybe thats what happened. Do you have any suggestions?
Hi! Unfortunately we have never tried them in a convection oven so are unsure about what modifications would be needed. What specific ingredients did you use?
These were amazing – my favourite cookie recipe to date. Can’t believe healthy recipes taste so much better than normal recipes. Highly recommend.
Yay! These are delicious, thank you so much for this recipe! Who doesn’t love chocolate chip cookies, but I don’t love adding two sticks of butter! Thank you, this will be a recipe I use often.
Thank you so much for making it 🙂
Great recipe thanks!
This recipe is the best!!!! I have made the cookies a hundred times and they always turn out great. I substitute the oil for apple sauce, regular sugar for maple syrup and coconut sugar for cane sugar (I use 3 tablespoons instead of 4). Sometimes I switch out the chocolate chips for raisins and that makes the most delicious oatmeal raisin cookies. I absolutely love this recipe. I am vegan and had been searching for a good cookie recipe and I definately found it here. Thanks so much!!!!
Thank YOU for making them 🙂
I don’t understand this recipe… it doesn’t create dough, it makes more of a liquidy sauce. And it kind of makes a soupy not-quite-cured cookie…
What specific ingredients did you use? With 500+ positive reviews, the recipe is definitely correct as written, but we’d love to help troubleshoot yours.
I know what you mean – mine was a little sticky at first but I Just plopped them down on the baking pan and they were great. Maybe try adding a tiny bit more flour to get more of a doughy consistency. LOVED these cookies and so easy to make!