Best Healthy Chocolate Chip Cookies (Paleo, Vegan, Keto)

These chocolate chip cookies are the BEST healthy cookie recipe you’ll ever make! Made with almond flour and coconut oil, these healthy cookies are eggless, sugar free and secretly low carb! 

Healthy chocolate chip cookies

Healthy Chocolate Chip Cookies

When it comes to cookies, the humble chocolate chip cookie has to be a fan favorite.

As such, everyone should have a go-to chocolate chip cookie recipe to have on hand.

We clearly love cookies here. We’ve had keto chocolate no bake cookies, peanut butter cookies and even healthy breakfast cookies

It’s time to go back to basics…with a twist.

If I could eat chocolate chip cookies every single day, I would. Unfortunately, traditional chocolate chip cookies, while delicious, are loaded with unhealthy ingredients, and ones you’d try to enjoy in moderation.

I wanted to create a healthy chocolate chip cookie recipe, but one which you could enjoy anytime, but with one caveat- It had to taste amazing.

Friends, I’m not kidding when I say these are the BEST healthy chocolate chip cookies ever. Made without eggs and without sugar, these cookies are not only paleo and vegan-friendly, but they are also keto and super low carb….but you’d never tell!

In terms of texture, they tick all the cookie boxes- They are soft, chewy and loaded with chocolate chips.

Taste-wise, you won’t believe they are healthy- They taste buttery, sweet and so gooey in the middle, it will melt in your mouth.

To make the best healthy chocolate chip cookies, you only need 8 Ingredients-

  • Almond flour
  • Arrowroot starch
  • Baking powder
  • Coconut oil
  • A liquid sweetener of choice
  • Almond extract
  • Milk of choice
  • Chocolate Chips

That’s it! 


Almond flour comes in several options- Blanched, standard and almond meal.

I prefer using blanched almond flour, as it has a light color, mild flavor, and natural sweetness. It also provides the best cookie texture!

If you don’t have access to it, use standard almond flour. It will be darker in color, nuttier in taste, but still, hold well. 

I wasn’t a fan of almond meal, as the cookies felt a little too thick and crumbly, and the almond flavor was too overpowering. 


Arrowroot starch helps hold the cookies together, especially as these chocolate chip cookies are made without eggs. 

You can sub it for cornstarch, but this may not be suitable for your diet. 


Depending on which diet you follow, there are several healthy liquid sweeteners you can choose from.

If you follow a strict ketogenic diet, use a keto maple syrup. It provides sweetness and helps the cookies remain chewy and soft.

For a refined sugar free liquid sweetener, maple syrup or agave nectar can be used. 

keto chocolate chips


The healthiest chocolate chips available are ones which fit your diet- I’ve tried a handful and here are my favorites!

Stevia-sweetened chocolate chips are perfect to keep these cookies 100% sugar free and low carb. I promise you won’t have any bitter aftertastes, and they melt beautifully.

I also enjoy using these dairy free chocolate chips. Using the mini chocolate chips are best, as they are dispersed evenly. 


As these cookies contain no eggs and no sugar, they won’t spread. As such, you can be quite flexible with how thick or thin you want these cookies to be. I generally prefer them on the thicker side. 

DO NOT overbake the cookies! Again, these cookies are eggless, so if they are a little undercooked, it’s no issue. 

If you don’t have almond extract, you can sub it for vanilla extract

These cookies keep at room temperature and can keep for up to 5 days, in a sealed container. For optimum freshness, keep them refrigerated, as they will last for up to 2 weeks. They are also freezer friendly and can keep for up to 2 months.

Avoid freezing the dough, as it will become too crumbly when thawed. 

keto vegan chocolate chip cookies

Best Healthy Chocolate Chip Cookies (Paleo, Vegan, Keto)

These easy chocolate chip cookies are the BEST healthy chocolate chip cookie recipe ever! Made with almond flour and coconut oil, these cookies are eggless, sugar free and low carb, suitable for a keto diet! Soft, chewy and loaded with chocolate chips! Vegan, Paleo, Gluten Free. 
5 from 45 votes
Print Pin Rate
Course: Dessert
Cuisine: American, australian, English
Keyword: almond flour, cookies, dessert, keto, vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16 Cookies
Calories: 112kcal
Author: Arman


  • Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside. 
  • In a large mixing bowl, combine your dry ingredients and mix well. 
  • In a microwave-safe bowl or in a saucepan over the stove, combine your coconut oil and syrup, and heat until melted. Whisk together until combined. 
  • Add the syrup/coconut oil mixture to the dry mixture, along with the almond extract and coconut milk, and mix very well. Fold in your chocolate chips. 
  • Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape. 
  • Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely. 


* Can substitute this for cornstarch
** Can substitute for any milk of choice. 
If your cookie dough batter is too crumbly, slowly add a little extra milk of choice.
Best Healthy Chocolate Chip Cookies (Paleo, Vegan, Keto)  can keep at room temperature, in a sealed container. They will keep for up to 5 days.
Cookies can be kept refrigerated, for up to 2 weeks and are freezer friendly for up to 6 months. 


Serving: 1Cookie | Calories: 112kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Fiber: 7g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 0.9mg | NET CARBS: 4g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

eggless and keto chocolate chip cookies

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Cookies Desserts Gluten Free Keto Paleo recipe Vegan



9 thoughts on “Best Healthy Chocolate Chip Cookies (Paleo, Vegan, Keto)

  1. What a wonderful cookie recipe! I never knew those ingredients would work together and bind into a perfect cookie dough and baked cookie batch. Yes, I mentioned cookie dough because I would taste the raw dough before heating it up into cookies!

  2. @Arman,

    Typo in the instructions. You have 175F/350C… That should be 175C/350F right? Currently have a batch in the oven as we speak at 175F at 15 mins and they don’t look anywhere near baked. lol.

  3. Texture-wise, these were fine. They came out soft and chewy, which is how I like my chocolate chip cookies. However, they were lacking in the taste department. I think some sea salt would have made all the difference. They tasted almost watered down. I used unsweetened almond milk in place of the coconut milk, and carob chips in place of the chocolate ones, but I don’t think using the original ingredients would have made such a huge difference.

  4. I don’t know how you came up with these, but they’re SO good. I was skeptical, then I tried them. I couldn’t believe they made a cookie, let alone a chewy, soft, fluffy cookie. Only change I made was adding salt. Thanks for this recipe!

  5. Tried these with unsweetened almond milk! They smelled and tasted so amazing even though I had run out of vanilla extract and didn’t end up using any 🙁 I also found that hand-rolling them into balls challenging because my batter was so sticky and kept sticking onto my hands. Thankful I found this recipe though, thank you Arman!

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