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.
Table of Contents
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
Well, I am stoked to say that these came out exactly as described even with doubling the recipe! The best soft and chewy chocolate chip cookies! I didn’t have oat flour so I put steel cut oats and large flake oats into my Vitamix to get the oat flour. I followed the amounts exactly (just doubled). The only changes I made to the ingredients were the following:
– I used avocado oil instead of vegetable oil for half of the oil amount and did melted coconut oil for the other half
– I cut the salt amount in half and used sea salt instead of regular table salt
– Instead of nuts (our schools are nut-free zones here) I added half the amount of raw cacao nibs and the other half of hulled hemp hearts
– For coconut sugar or brown sugar, I used both
– I used raw unrefined sugar cane sugar and cashew milk
The baking directions given were perfect! I chilled the cookie dough balls on the baking sheets in the fridge before baking, just as suggested for soft chewy cookies.
Also, you could freeze teeny tiny cookie dough balls to add into some homemade vegan ice cream… I think I’ll try that.
Thank you so much for sharing!
PS: this recipe is also very forgiving. In my first double batch I messed up and used dried out brown sugar that I blended with some water (yeah, bad idea) and the dough was really sticky. So I made another double batch after buying new brown sugar and then mixed the two together. Problem solved!
My daughter is the queen of saying she doesn’t like biscuits, I’ve tried so many different recipes and finally I have found this one. I asked her should we make those again and she said YES (normally she says no…) Also a massive bonus that is is quick and easy to make with children.
Thanks so much, I will be making these again.
Just made these cookies and they are delicious! I did swap the oat flour for gluten free baking flour by Bods Mill and I used the brown sugar instead of coconut flour. Lastly, I used 5 tablespoons of goat milk and added 1/2 tablespoon more off the coconut oil. Other then these modifications I followed the recipe and this is a keeper. Even my husband loves them!
I have saved a handful of great chocolate chip recipes, but this may have beat them all.
I used 7 of 8 tablespoons of sugar. Next time I think I can get away with 6 of 8. My husband said they didn’t taste healthy, so that’s a win! Thanks for such a great recipe 🙂
Do you flatten the cookies before placing in oven?
You can flatten before or after baking. I usually flatten after because then I have the option of leaving them unflattened if I want to. Up to you!
Jason
I followed your recipe exactly minus the nuts, but mine yield exactly 12 small ice cream scoop size cookies. I punched in all the ingredients and measurements into my fitness pal and was surprised to see the nutrition in the 12 cookies. Each cookie contained 12.5 gr of sugar which almost as much as a regular flour cookie. They were quite sweet. Also, they looked nothing like your photos. Mine were flatter and delicate and fell apart if you handled them too roughly. Perhaps I didn’t grind the rolled oats well enough, they definitely had more of an oatmeal chocolate chip texture and flavor.
Hi Katie,
My cookies were delicious! The only problem is that they flattened out and were all runny.. we basically ate cookie crumbles. It tasted so ridiculously good so I’ll definitely try this recipe again, but was wondering if next time you make these you could post pictures of the dough? It’s hard to tell what you mean by ‘just enough’ liquid and such as I’m not totally sure what the consistency should be. Thanks!
Hi! Here’s a pic of the dough as well as a video of making the cookies: https://lett-trim.today/2018/05/21/vegan-chocolate-chip-cookies-recipe/%3C/a%3E%3Cbr /> Jason
Making these right now wondering if I made a mistake by using coconut flour.. but it was all I had! I ended up using about 5tbs oat milk to thicken it. I couldn’t get the dough to ball up into one big one, Or very easily but I’m still able to make cookie sized balls okay. Stuck them in the freezer for a few minutes. Fingers crossed!!
Hi yes unfortunately subbing coconut flour in a recipe that doesn’t call for it will not usually yield good results because it’s completely different. It’s always a risk to use a different flour than what a particular recipe lists as options, but sometimes risks work out well, so hopefully yours did in this case!
Jason
I don’t have oat flour. Can I use all purpose flour (I searched and it looks like it would be a ratio of 1c of all purpose to 1.5c of oat flour. WW actually says all purpose flour is lower points, too, for some reason. Any reason these wouldn’t work with regular flour?
All purpose recipe 🙂 https://lett-trim.today/2018/05/21/vegan-chocolate-chip-cookies-recipe/%3C/a%3E%3C/p%3E
Thanks, but those have double the amount of sugar… I guess I will just try it!
Hi, it’s the same amount of sugar in both recipes 🙂
Oooh these turned out amazing! Didn’t have any regular sugar so did 4 tbsp total brown sugar, extra 1/2 tsp vanilla, used 3 tbsp oat milk, and added 1 egg white only. Great consistency. Major success! Sweet and delicious!
Awesome! Perfect level of sweetness – although I may have doubled the amount of chocolate chunks (oops!). They are perfectly chewy, too. I will definitely return to this recipe, and maybe next time I will use raisins or nuts. 🙂