These healthy chocolate chip cookies are the kind of recipe that would convert ALL non-healthy eaters! Soft, chewy, and loaded with chocolate chips, this healthy chocolate chip cookies recipe will be your new go-to!
I consider myself an expert on chocolate chip cookies. I’ve shared a fair few on here too, like my vegan ones and keto ones. However, when we want to eat cookies ALL the time and not feel guilty about it, we NEED to whip up a batch of these healthy chocolate chip cookies.
Hands down, these are the BEST healthy cookies that don’t taste healthy at all.
In fact, 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.
These healthy choc chip cookies need no white flour, no eggs, no sugar, and no grains, but they still taste fantastic. Sweet, buttery, and with mouthfuls of chocolate in every bite. The soft and chewy texture which we ALL love in any good cookie.
How to make healthy chocolate chip cookies
No fancy mixers or kitchen gadgets needed to make these healthy chocolate cookies!
Start by combining your dry ingredients into a large mixing bowl. Then, you’ll heat up the maple syrup and coconut oil together, either using the microwave or a small saucepan. Add the coconut oil and syrup mixture into the dry ingredients, along with the vanilla extract and milk, and mix until just combined. Fold through the chocolate chips.
Finally, form 16 small balls of dough and place on a lined baking tray, pressing down on each one to form a cookie shape. 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.
The Ingredients and Substitutions
- 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 corn starch 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.
- 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. I used dairy free ones (that are also vegan and paleo!) but use whichever you prefer!
Can I make these chocolate chip cookies keto friendly?
I already have flourless keto chocolate chip cookies, but you can also adapt this recipe to be low carb too.
Instead of arrowroot starch, you can use ground flaxseed. Replace the maple syrup with keto maple syrup and also use sugar free chocolate chips.
Healthy Chocolate Chip Cookie Tips
- 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 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.
Storing and Freezing Cookies
- 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: Healthy chocolate chip cookies are freezer friendly and can be stored in the freezer to keep longer. Place cookies in a ziplock bag or freezer friendly container. Cookies will keep fresh for up to 6 months.
More healthy cookie recipes
- Flourless Monster Cookies
- No Flour Cookies (6 flavors!)
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookies
- Almond Butter Cookies
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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 of choice
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
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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.
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 🙂
Delicious !
AWESOME ! DELICIOUS; will double the recipe next time 😉
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!!!
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.
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 🙂
Could you use Spelt flour instead?
I haven’t tried, feel free to experiment and see
Could you use Spelt flour instead?
Thanks for the recipe!
I haven’t tried, feel free to experiment and see
hi, how do I know how much of each ingredient to put in? where are measurements? x
Scroll down to the recipe card.
just wanted to say that your recipe is awesome and my cookies came out tasting divine!
have a great day y’all!
Made 1/2 batch using whole wheat white flour and cornstarch. I think they turned out nice. The texture isn’t bad at all and they are the perfect sweetness for my palate. Just wondering if I did the right thing on these two substitutes.
If it works, then it works 😀
You mentioned Coconut Flour in your recipe. How do these turn out when you sub Coconut rather than the almond flour?
OMG it was so delicious among healthy and not healthy cookies
Thank you for the recipe
Wonderful!!! I made these and my daughter the critic loved them . She even took the recipe home with her. Think I will add coconut or nuts to the next batch.