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
Haha yes you successfully had me craving cookies! I’m such a cookie monster, love all of your cookie recipes – I think the flourless choc chip ones are top of my list right now because they’re so easy and fast to make and so yummy! But I will give these ones a go and see if they can challenge for the top spot!
YUM! I’ve found my new favorite cookie recipe. Katie, these are perfect!!! Even my dad likes them, and he hates healthy food!
Wow, I was the one who made these, and I still can’t get over the fact that they’re not made with butter and eggs and white flour. They taste way too good! I keep retracing my steps in my mind, trying to figure out who could’ve snuck any of those ingredients into these cookies to make them taste so good!
If anyone’s on the fence about making these cookies, because of the lack of butter or white flour in the recipe, have no fear!
These cookies are too good to be true!
They look perfect Katie, thank you!
Ok I agree with the person who said you need to make a bigger batch of these, because they are too good and mine are already all gone even though I just made them yesterday night! I wouldn’t have a problem if the recipe yielded 40 cookies. Just sayin ;).
Katie,
Since I only found your website about a month ago, I sometimes have questions about the much older recipes. I don’t know what’s best to do for this, since I don’t really expect you to comment on such old posts, but usually the content is unrelated to the new posts. Tell me if there’s something I should do about this!
Anyway, I’ll ask one of my questions right now since today I made cookie dough babies and peanut butter babies. Like you, I find a lot of desserts to be too sweet for my palate and I am finding that I really like the babies but I would like to decrease the sweetness. Do you have thoughts on what I could replace part of the raisins/dates with? I had thought about banana, but thought it might end up being the wrong consistency.
Hi Danielle – I can give you at least my experiences.
I use prunes. I don’t know if they are more sweet or less than dates, but I feel that they are less sweet than raisins. I have a tendency to adjust depending on mood. So for example I could lighten up the prunes and sub in unsweetened coconut (my most common sub/addition on many of the babies) or increase the nut side of the recipe. Obviously this starts to change the recipe (as well as its ability to stick together) but you get the point.
Once you start using bananas in my opinion you are moving more towards the banana butter recipes which in my opinion are amazing! I have never gone with banana + nut form, but have done many different variations on the banana + nut butters. I would assume it would change the consistency as well.
Raisins, prunes, dates, etc. all have that “stickiness” as well that something like a banana or apple would lack. But you could still eat the mix with a spoon.
Anyway, this is one site user’s experiences (I know I learn a lot from other comments). Enjoy.
Maybe try upping the nut ratio? (I.e. fewer dates and more nuts)
I can’t ever say how a substitution will work, though, as I’ve only tried the recipes as written and would hate to tell anyone something works if it actually doesn’t.
I find dried apricots less sweet and prunes seem to be less sweet. Another trick I use to cut back on sweetness and still get the right consistency is to add a tiny bit of water or more vanilla at a time until the ‘dough’ is wet enough to stick together (I do this after I find the ‘dough’ sweet enough for my taste). I wouldn’t add much more than a tsp at a time or you could end up with a sticky mess, haha 🙂
hey i made these today and they were awesome! only thing is i exchanged the macadamia nuts for chopped walnuts. they were so delicious!
We just got back from our weekend trip and I needed to whip up a quick healthy treat for Gigi’s lunchbox. These were PERFECT! Thanks, Katie!
I made these cookies tonight and the whole family LOVED them! This may be my new go to recipe. Can’t wait for your cookbook :o)
Wow katie, those look SO good!!!!