Healthy Chocolate Chip Cookies Recipe
These classic healthy chocolate chip cookies are soft, chewy, and perfectly gooey with melty chocolate in every bite. Made with whole wheat flour, coconut sugar, and coconut oil, they’re dairy-free, refined sugar-free, and ready in just 30 minutes—no chilling required.
Ingredients
- 1 ⅓ cups whole wheat flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¾ cup coconut sugar
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks, (I love dark chocolate but you can use sugar-free too)
Instructions
- Prep: Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, and kosher salt.
- Combine the wet ingredients: In a separate large bowl, whisk the coconut sugar, melted coconut oil, vanilla extract, and room-temperature egg until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, using a rubber spatula, until just combined.
- Add chocolate chips: Fold in the chocolate chips or chunks. DO NOT CHILL THE DOUGH.
- Shape the cookies: Scoop 1.5 to 2 tablespoons of dough per cookie and gently roll into balls. If desired, press an extra chocolate chip or chunk on top of each dough ball for extra chocolatey goodness.
- Bake: Place the dough balls on a parchment-lined baking sheet and bake for 8-10 minutes, or until the cookies are puffed and lightly golden on the bottom.
- Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Measuring Flour: Spoon and level your flour — too much will make the cookies dry or dense.
No Chill Needed: These cookies bake best right after mixing since chilling hardens the coconut oil. This is my #1 baking tip for these healthy chocolate chip cookies.
Bake Time Tip: Pull them out when the edges are set but the centers still look slightly soft — they’ll finish baking on the sheet.
Chocolate Options: Use dark, semi-sweet, or mini chips — all melt beautifully.
Storage: Keep in an airtight container for up to 4 days or freeze for up to 3 months.
Flour Substitutions: Don’t use almond, oat, or coconut flour for this cookie recipe. If needed, substitute with white whole wheat, all-purpose flour, or gluten-free 1:1 baking flour. Try these oat flour chocolate chip cookies if you want to bake with oat flour.
Freezing the Dough: You can freeze the cookie dough balls. Place them on a baking sheet to freeze individually, then transfer them to an airtight container. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Storing: Store the cooled cookies in an airtight container at room temperature. They will stay soft and chewy for several days.
Freezing Cookies: Store the cooled cookies in an airtight container or plastic bag for up to 3 months. You can reheat them in the oven or microwave.
Nutrition
Serving: 1 cookie | Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 90mg | Potassium: 41mg | Fiber: 2g | Sugar: 5g | Vitamin A: 18IU | Calcium: 5mg | Iron: 1mg
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