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
HAHAHA – this post was so funny Katie. I love the whole “ate all the cookies” thing. And also, I just wanted to add that I think you should change it to all condiments and not just ketchup. I’m just trying to imagine macadamia nuts + mustard or macadamia nuts + barbecue sauce….none of this is really working for me. 😛
Macadamia nut cookies ARE MY FAVY! Will definitely add this to the long list of recipes I want to try!
From one Sarah to another, please don’t use the R word. Not nice.
Just curious has anyone made this recipe yet? I did and found that I had to add more flour. They were AMAZINGLY yummy and definitely made them soft batch, but I had to add an additional cup of flour.
Oh yes I made them. 🙂
Nope, didn’t add extra flour. I actually cut the recipe in half, ate some dough, cooked the cookies, ate all the cookies… 🙂
Do you think you went to the high end of the milk option? In my location/climate/etc. some days the exact same recipe can need more or less liquid than a different day.
But more flour just equal more cookies right?!
Are you sure you didn’t mismeasure something somehow? I made them yesterday afternoon and the flour amount was correct. If I added even a HALF cup more flour, it would’ve been sand, so I really have no idea how you could’ve added an entire extra cup of flour and come out with ok results unless you were off on some other measurement. Maybe the milk?
Ours came out PERFECT!
Soft cookies are the best! Also, cookies are the best! If I could make any dessert, no, any food for the rest of my life, it would be cookies.
Thanks for this recipe and congrats on the upcoming cookbook! You really deserved to be contacted by those top publishers considering all of your hard work and dedication to healthy sweets! 🙂
These look DIVINE! I’m going to make them right now! I’ve been looking for a healthy chocolate chip cookie recipe that doesn’t use tons of sugar and you’ve delivered 😀 Most of them focus on being low fat.
Also when your cookbook comes out i am DEFINITELY buying it!
Hey Katie! I was planning to make ice cream sandwiches with cookies tomorrow (I bake plenty but haven’t tried that yet) and wondered how well you thought this cookie would work. I know it should be a chewier cookie, so if I follow your directions for soft cookies…? Thanks!
Ice cream would have TOTALLY gone well with mine.
Here would be my observation: the oat flour probably makes it more easy to break apart? It is hard to explain because the softness (I did put in the fridge for awhile as well) for me also made it more cake-like at the same time. But that would be my thought.
It wouldn’t stop me from making an ice cream sandwich out of them and eating them out of a bowl, perhaps with a spoon. In fact I wish I had thought of that as I have the mint chocolate chip ice cream in my freezer ready for blending!
Great idea!
I was thinking if I went the soft route but then put them in the freezer after filling them, they might not crumble too much. But you’re right, even if they broke it wouldn’t be a tragedy to eat them with a spoon out of a bowl. 🙂
Overall they do hold up pretty darn well – it is just different from a more “traditional” flour.. I think it would be totally worth a shot! (I know I would try it).
I did put them in the fridge and then was sure to “under cook” and they were soft and heavenly.
PS. I did freeze some of mine as well (in an effort to slow down consumption) and they were REALLY good right out of the freezer. Sigh. So good. 🙂
Oh if only macadamia nuts weren’t so expensive!! 🙁
The cookies look yummy.
I finally found a recipe were I can use my coconut sugar….
i wonder if this interchangeable with brown sugar in any recipe.
I’ve heard that brown coconut sugar and brown sugar are interchangeable… obviously the taste is a little different, but I don’t think it would mess up a recipe texture-wise if you subbed in an equal amount. Then again, I could be wrong so take my words with a grain of salt. Or sugar :).
Another great recipe! I must admit I do like my cookies soft and warm, as opposed to crunchy.