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These healthy chocolate chip cookies are the kind of recipe that would convert ALL non-healthy eaters! Soft, chewy, and loaded with chocolate chips.
Love healthier cookie recipes? Try my flourless cookies, healthy oatmeal chocolate chip cookies, and healthy oatmeal raisin cookies.
I consider myself an expert on chocolate chip cookies. I’ve shared a fair few on here too, including specialty ones like vegan chocolate chip cookies and keto chocolate chip cookies. However, when we want to eat cookies ALL the time and not feel guilty about it, these healthy chocolate chip cookies are your answer.
Table of Contents
Why I love this recipe
- Always a show-stopper. I’ve brought these cookies to many events, and people always question me on whether I’ve secretly bought them from a bakery or dessert shop- they are THAT good and don’t taste healthy at all!
- Quick and easy. No chill time is needed, so these cookies only need 15 minutes in the oven.
- Wholesome ingredients. These healthy cookies need no white flour, eggs, sugar, or grains, but they still taste fantastic.
- Perfect texture and flavor. Sweet, buttery, and with mouthfuls of chocolate in every bite. The soft and chewy texture which we ALL love in any good cookie.
Ingredients needed
- Almond flour– Blanched almond flour gives the chocolate chip cookies a light texture. It’s also grain free, so keeps the cookies low carb, too. Avoid using almond meal, as it will make the cookies denser.
- Arrowroot starch– Works with the almond flour to keep the cookies soft and chewy, without falling apart or needing eggs. You can also use cornstarch if you’d like.
- Baking powder– Gives the cookies some rise and width.
- Coconut oil– Replaces any need for butter, while keeping the cookies buttery and soft.
- Maple syrup– Gives sweetness to the cookies, without being overpowering. You can replace this with agave nectar or honey (although honey can be a little overpowering).
- Vanilla extract– A MUST for any good cookie recipe.
- Milk of choice– I used unsweetened almond milk, but any milk of choice will work.
- Chocolate Chips– Use a mix of mini chocolate chips and standard chocolate chips to ensure there are mouthfuls in every bite.
How to make healthy chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1—Make the dough. Start by combining your dry ingredients in a large mixing bowl. Then, heat the maple syrup and coconut oil together, either using the microwave or a small saucepan. Add the coconut oil and syrup mixture to the dry ingredients, along with the vanilla extract and milk, and mix until just combined. Fold in the chocolate chips.
Step 2- Shape. Finally, form 16 small balls of dough and place on a lined baking tray, pressing down on each one to form a cookie shape.
Step 3- Bake the cookies for 12-15 minutes, or until lightly brown. Remove from the oven and let cool on the pan for 5 minutes, before transferring to a wire rack to cool completely.
Recipe tips and variations
- These cookies contain no eggs and no sugar, so they won’t spread. As such, you can be quite flexible with how thick or thin you want them 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 your coconut oil and syrup mixture is still warm, let the cookie dough sit for a little bit, before folding through the chocolate chips- we don’t want the chocolate chips to melt!
- Avoid overmixing the batter- overmixing will make the cookies more prone to falling apart.
- Add more mix-ins, like chopped nuts, candy pieces, or even dried fruit. If the tough is a little crumbly, add a little milk to compensate.
Storage instructions
To store: Cookies should be stored in a sealable container for up to 1 week. You can also store in the refrigerator to keep them longer, for up to 2 weeks.
To freeze: Place cookies in a ziplock bag or freezer-friendly container. Cookies will keep fresh for up to 6 months.
More healthy cookie recipes
Best Healthy Chocolate Chip Cookies
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch * See notes
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 6 tablespoon maple syrup ** See notes
- 2 tablespoon coconut oil
- 1/4 cup coconut milk *** See notes
- 1/2 cup chocolate chips
Instructions
- 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 vanilla 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.
Notes
Nutrition
Originally published July 2020, updated March 2024
Can I use granulated sweetener instead?
I haven’t tried- feel free to experiment and see.
Hi! Is almond flour can substitute with cassava flour or coconut flour?
Nope, not that I’ve tried
Addendum: I also substituted Kerrygold salted butter for coconut oil-Less calories!
Fabulous! I used beef gelatin instead of arrowroot-it worked great.
Fantastic!
These cookies are perfect! I used unsweetened almond milk and bittersweet chocolate chunks. I also added some salt and only used 5tbsp of sweetener (would recommend if you like a less sweet cookie). They are super soft and the whole family enjoyed!
😀 thanks for the feedback, Marie!
can i leave the dough in the fridge for about 30 min before baking to make them not spread as much?
For sure- that sounds like a great idea!
Hi Arman can I substitute almond flour for coconut flour? Thanks
That won’t work at all 🙂
These…Cookies….are…Phenomenal!!! I am NOT Vegan. If anything, I’m a carnivore that also LOVES sweets….Cookies being the main type (Every year my friends give me a new Cookie Monster Shirt….this $h*! is serious). My Fiancee, however, is Vegan and in her attempts to prolong my life and keep me healthy (as well as reach my health goals), she lovingly attempts to make vegan versions of cookies I like to help me keep the food I love while staying healthy. Most of the times I have to smile and say they taste okay and other times they actually taste kinda good, but still too healthy and not the dessert I’d wanna end my meal on after a long day. These cookies are the CLOSEST THING TO REAL chocolate chip cookies I have ever had. I dare say they taste like unhealthy (aka heavenly) Chocolate Chip Cookies, but I don’t think my brain will let me say it….but they’re D@MN Close if not just as good. I will be effing these cookies up on a VERY regular basis! God Bless you for this!
Wallace you are an absolute legend!
Since I can’t use almond flour vanilla or almond extract, what can I do? Also has to be gluten free! Any help?
Not sure, that is all I’ve tried. You can experiment with something else if you like
Holy moly this batter is do delicious! I could eat this without bothering to bake it haha. These turned out really sticky for me though, I couldn’t roll them and mixture stuck to the spoon. I did sub to cornflour. Any tips on what to do to stop this or what I may of done wrong?
Hi it sounds like it could be the brand of flour used- Just drop them onto the pan instead 🙂
Hi Arman 🙂 Your recipe sounds perfect, but I do not have arrowroot powder or cornstarch. If i don’t have problems with eggs, can I sub an egg for the arrowroot?
I haven’t tried subbing one of those out, so feel free to experiment and see
Hi Arman! Can I use corn flour instead of corn starch? Tks!
That should be fine 🙂
Thank you Arman – I LOVE how you write in the above “substitutions” and tips/tricks for making these recipes!! I’ve spent time searching the internet for substitutions when I don’t have the exact ingredients on hand so it’s SO HELPFUL you’ve really thought out these answers and tips for us “average” cooks that still want to try out your recipes! So glad I stumbled upon your site! 🙂
You are so welcome! 🙂
Hi, can I use whole wheat flour or white whole wheat flour instead? Thanks!
That might work- I haven’t tried it myself but let me know how it goes!
well the only difference i did was use coconut flour instead of almond and the dough is CRUMBLES. i rolled some into balls which did stay but i cooked it for 15 mins and they never formed or cooked thru. >:(
Yes, that doesn’t surprise me, you can’t use coconut flour instead of almond flour.