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
okay i have to admit.. i made a batch of these both yesterday and today! Don’t have macadamia nuts on hand but I did sub in some chopped chestnuts and my “testers” didn’t complain. I also tried one batch with mashed banana instead of oil and the results were a bit too cake like- almost airy. Definitely liked the ones with oil instead.
These cookies were delicious! Thanks for the recipe.
Yum!!! We didn’t have any macadamia nuts in the house…so we used almonds (ground them up with the oats) and only used half of the white sugar and they were amazing! The first time we made it…only half the batch made it to the oven…today…the second time…none of it made it to the oven!!! My two and four year olds LOVE them…thanks for a great recipe! They kind of remind me of the filling of a carnation breakfast bar…they stopped making them years ago and I have missed them so much!
These were amazing! I just made them, but I used almonds instead of macadamia nuts. Definitely going to make these again, thank you!
(And you were right when you said these would prove the great taste of healthy food/desserts – my little sister usually hates everything healthy, but she liked these a lot – so thanks again!!!)
I tried making these yesterday (with chopped pecans) and they turned out like little puddles of goo – but I think that’s because my “oat flour” was actually just regular oats I pulsed in the food processor, and I don’t think the “flour” I made was anywhere near fine enough. The flavors, however, were stellar! I love coconut – I used coconut milk (the thin stuff) as the milk and that along with the coconut oil, chocolate, and pecans was amazing. I think it says enough that my entire batch of flattened puddle cookies was devoured by myself and my husband in one day (even if they were goo puddles that we had to scoop up off the parchment paper). And…guess what I bought today? OAT FLOUR! I’m going to try again with the real thing – it looks/feels completely different than what I used yesterday, so I think I’ll have better luck this time. I just don’t think my food processor (which is a really good one, the old-school workhorse kind) is capable of making a fine enough flour for these cookies. Katie you’ve got a gift, m’lady! I’m loving vegan baking – never thought I’d say (or type) those words! 😉
I think I pulsed my oats in the food processor for about 10 minutes before it turned into flour. Maybe even longer. It sure takes patience, but I bet it’s possible with your food processor too 🙂
Well that would explain it – I only processed it for about 3-4 minutes! My impatience to eat the cookies got the best of me there. Good to know for the future, if I run out of the oat flour – I’ll keep grinding away in the processor until I get flour. Thanks for the tip!
If you grind the oats in a coffe grinder or a Magic Bullet with the flat blade, the oats will become flour in mere seconds. I find it best to grind them up in two-three batches when a large amount of oat flour is required. I use old-fashioned oats. 🙂 hope this helps!
I made these today and they were awesome! I used spelt flour and pecans instead of macadamia nuts since that’s what I had on hand. I also decreased the white sugar to 1 tbsp and added a couple tbsp of skor toffee bits that have been kicking around in the pantry, along with a couple tbsp of chocolate chips. Great recipe as always!
Hi Katie
I’ve noticed that you recommend the use of coconut oil in many of your recipes. Is there a specific reason you prefer it over others such as canola or olive oils? I haven’t used coconut oil before so did a little research on it, and according to the USDA it is second only to cottonseed oil as the WORST vegetable oil you can consume! It has a super high level of the saturated (bad) fat that leads to high HDL (bad) cholesterol. Its the kind of oil used in movie theatre popcorn.
Google “saturated fat coconut oil” and you’ll get some great info… much better–and more accurate–than I could explain (since I don’t have a nutrition degree and don’t want to give out wrong information).
From my research Coconut Oil is waaaay Healthier than most oils, especially when heated. Its the only one that doesnt become a bad for you when cooked….because the properties change. Like Olive Oil is only good when its not heated, otherwise it becomes like Vegetable oil.
Agree completely. I actually have high triglycerides and I’ve had two doctors and a specialist tell me to stay away from coconut and coconut oil.
These cookies are freakin awesome!!!
We made these, and I ate 4 right out of the oven!
We’re going to do the recipe again today since it’s so cold here in Wisconsin, but this time we’re halving the oil because they were so soft and gooey, they fell apart. the kids have decided they’d like them a little firmer.
Thanks for giving me something healthy to feed my kids (and me!)
I just made them again, 3rd time! And I halved the oil. They turned out great. However, I’m not sure how you’re getting 20 cookies out of this batch. I’ve only gotten 9 each time I’ve made them, and I’m only using teaspoons to scoop them out! How small are you making them to get 20? My kids would think I was making them for elves if they were any smaller!