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These healthy chocolate chip cookies are the recipe that would convert ALL non-healthy eaters! They are soft, chewy, and loaded with chocolate chips in every bite. No chill time needed.
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.
These cookies are so easy to make, perfectly soft, chewy, and crisp with edges. I’ve brought them to many events, and people always question whether I’ve secretly bought them from a bakery or dessert shop- they are THAT good and don’t taste healthy!
Table of Contents
Why I love this recipe
- 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.
- 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.
If you enjoy healthier cookie recipes, try my flourless cookies, healthy oatmeal chocolate chip cookies, and healthy oatmeal raisin cookies next.
★★★★★ REVIEW
“These are amazing! We’ve made them multiple times, both with honey and maple syrup, and they always turn out great. Our boys prefer them without chocolate, so we usually make both. Definitely recommend.” – Tina
Ingredients needed
- Almond flour. Blanched almond flour gives the chocolate chip cookies a light texture. 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. It replaces any need for butter while keeping the cookies buttery and soft.
- Maple syrup. Adds sweetness to the cookies without being overpowering. You can replace this with agave nectar or honey (although honey can be slightly overpowering).
- Vanilla extract. A MUST for any good cookie recipe.
- Milk. 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Combine the dry ingredients in a large mixing bowl.
Step 2- Heat the maple syrup and coconut oil together. Add the coconut oil and syrup mixture to the dry ingredients, vanilla extract, and milk. Fold in the chocolate chips.
Step 3- Form balls of dough and place on a lined baking tray, pressing down on each one to form a cookie shape.
Step 4- Bake the cookies for 12-15 minutes, or until lightly brown.
Arman’s recipe tips
- Shape cookies any way you like. Since these cookies don’t spread much, you can be 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 undercooked, it’s no issue.
- If your coconut oil and syrup mixture is still warm, let the cookie dough sit briefly 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.
- If the dough is crumbly, add a little more milk.
Storage instructions
To store: Cookies should be stored in a sealable container for up to 1 week. They can also be stored in the refrigerator 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 desserts
If you tried this Healthy Chocolate Chip Cookie recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Best Healthy Chocolate Chip Cookies
Video
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch * See notes
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 6 tablespoons maple syrup ** See notes
- 2 stablespoon coconut oil or butter
- 1/4 cup milk
- 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.
- Combine the almond flour, arrowroot starch, and baking powder in a large mixing bowl and mix well.
- Combine the coconut oil and syrup in a microwave-safe bowl or saucepan over the stove, 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 the chocolate chips.
- Form 16 small balls of cookie dough. Place each ball on the lined tray and press each one lightly into a cookie shape.
- Bake for 12 minutes, or until lightly browned. Remove from the oven and allow to cool completely.
Notes
Nutrition
Frequently asked questions
I tested these cookies with white flour and whole wheat flour, and the texture wasn’t the best. If you can’t tolerate almond flour, you are better off making one of my non-almond flour recipes.
Because there aren’t any eggs or granulated sugar in the dough, these cookies won’t spread. This is why I recommend shaping them into a cookie shape before placing them in the oven.
Originally published July 2020, updated and republished May 2025
Could you use Spelt flour instead?
Thanks for the recipe!
I haven’t tried, feel free to experiment and see
Could you use Spelt flour instead?
I haven’t tried, feel free to experiment and see
Potentially silly question: when you said “Cookies can be kept refrigerated, for up to 2 weeks…” do you mean the baked cookies, or the cookie dough?
Not silly at all 🙂 cooked cookies 🙂
I’m so happy I found this recipe because these cookies turned out great considering how much healthier the ingredients are and the overall ease of the recipe. I substituted the arrowroot powder for ground flaxseed, used 5 tbs of maple syrup instead of 6, and added a pinch of flaky salt and wow they were delicious! Definitely satisfied my craving for a warm, gooey chocolate chip cookie. Very moist with a great texture and flavor.
Okok this recipe is literally so good! It tastes like it’s full of butter. It is perfect and guilt free
These were tasty especially with some pecans for texture. I couldn’t really roll them more like a PLOP onto the pan and some shaping after the fact. They did need some salt. They were not overly sweet, however I used pieces of a 70% dark chocolate bar since I had no vegan chocolate chips and that may have made the difference. I also had to cook them about 10 mins longer to even get them to slightly brown.
I cant really get enough of these! One after breakfast, lunch, and two after dinner and no regrets since they’re full of protein and natural sugars!!!
These are great! I used corn starch in place of arrowroot because it’s what I had. They’re moist and delicious. Will make these again for sure.
AWESOME ! DELICIOUS; will double the recipe next time 😉
Delicious !
YUMMY!😋 I made them and there’re delish
You are right these are delicious healthy chocolate chip cookies !!!!!!!!!!! I am on the Keto diet so will try and find some keto maple syrup. Very easy recipe to follow and doesn’t take very long to make.
Can something be substituted for the coconut oil? Maybe Earth Balance vegan butter? I have a sensitivity to coconut.
I haven’t tried, but butter is generally the best substitute for coconut oil in recipes 🙂
i’ve just made these, i added in cacao nibs as well and these came out amazing!! my whole family loved these. i will defo be making again… i also made them small so bite sized and that worked brilliantly and they satisfy sweet cravings perfectly
I have put my cookies in the oven for about 25 minutes and they are still not ready
They take 12-15 minutes tops, perhaps you used an incorrect ingredient or something.
Oh my goodness! These are so great! I was doubting that they would taste good, so I halvened the recipe, but I regret it. They are like real cookies! I used dark chocolate chips with 6 grams of sugar per serving because Lily’s is expensive, and they worked perfect! I also did almond milk. Thanks man! God bless you and keep up with the great recipes!