During my last trip, while waiting in line to board the flight at the airport gate, the flight attendant in charge of scanning tickets made an announcement over the loudspeaker. As he explained that there was a small issue with our plane that the crew wanted to fix before takeoff, those of us in line glance around at each other… That did not sound reassuring!
We continued to stand in the gate’s lounge, anxiously wondering whether the flight would be cancelled, but the flight attendant shared an update twenty minutes later. The crew was ready for us to board!
Completely relieved, we hustled to get on the plane, and with an A-section boarding pass, I easily snagged a window seat on the Southwest flight. I stared out the window as the plane sped down the runway and took off into the sky, and I smiled as I watched the sun slowly dip below the clouds, turning the horizon a rosy pink. The sunset view was a nice perk of the delayed flight!
Eventually, I pulled out the latest Food Network Magazine and slowly flipped through the issue. I got really excited as I read the middle featured pages—they had devoted an entire section to different flavor twists on classic chocolate chip cookies!
Back at home, I felt inspired to put my own little spin on my ultimate healthy chocolate chip cookies… Which resulted in these Healthy Honey Chocolate Chip Cookies! They’re supremely soft with plenty of chocolate chips, yet unlike many of the calorie-laden recipes in my magazine, these contain no refined flour or sugar and only 86 calories!
That’s definitely my kind of cookie!
Let’s go over how to make these healthy chocolate chip cookies! I’ve learned a lot about the science of chocolate chip cookies over the years, so I’m going to share that information with you to ensure your cookies turn out with the perfect taste and texture, too!
Nerd Alert #1: Flour
You’ll start with white whole wheat flour (like this!). Yes, such a thing actually exists—and it’s not a combination of white (aka all-purpose) flour and whole wheat flour! Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, which lets the soft texture of these cookies truly shine!
Hint: The difference between white whole wheat flour and regular whole wheat flour is similar to the difference between red and green grapes. Same health benefits, just a different color and slightly different taste!
Nerd Alert #2: Cornstarch
That might sound like a strange ingredient for cookies… It’s generally used to thicken sauces and soups! However, cornstarch (like this!) is also a great addition to your cookies. This is because it absorbs moisture (just like in sauces!), which keeps your cookies nice and soft. It also prevents the formation of really long gluten strands. Long gluten strands create a really tough texture… So adding the cornstarch helps keep these cookies chewy instead!
Nerd Alert #3: Butter
We’re only using a small amount of melted butter in these cookies! You can’t completely omit the butter… That leads to bready textures, rather than soft and chewy. And if you used softened butter and tried to beat it with the honey, that would incorporate more air into the cookie dough. More air leads to a crispier texture. By using melted butter, that adds to the perfect soft and chewy texture!
Nerd Alert #4: Sweeteners
Based on this recipe’s name, I’m sure you can guess the first one… It’s honey (like this)! However, because of honey’s liquid consistency, using pure honey would add way too much liquid to the cookie dough, which would make your healthy chocolate chip cookies turn out cakey or bready.
To combat that issue, you’ll use half honey and half liquid stevia. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!), and it’s also highly concentrated. You just need ½ teaspoon—and that definitely prevents us from adding too much liquid to this cookie dough!
This is the liquid stevia that I use because I love its sweet flavor and don’t notice any strange aftertaste like with some other stevia products. You can find it at many health-oriented grocery stores, but I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Nerd Alert #5: Chocolate Chips
Yes, I actually learned some nerdy things about chocolate chips that I want to share with you! I actually use a combination of dark chocolate chips (I love these!) and miniature chocolate chips (I’m obsessed with these!) in these healthy chocolate chip cookies. The dark chocolate chips provide a big burst of chocolate, while the mini chocolate chips ensure that every bite contains at least one morsel of chocolate.
And the reason I love both of those particular chips? (Click on those pink links above to see which ones!) They melt much better than other brands, which makes these healthy honey chocolate chip cookies taste even better when they’re fresh from the oven!
But I’m getting ahead of myself…
Nerd Alert #6: Baking
These cookies don’t actually spread while in the oven, so you must flatten the cookie dough before baking. I use this small spatula to do so. Isn’t it cute?? By flattening the cookie dough ahead of time, it ensures your cookies turn out in the classic round cookie shape, instead of looking like spherical balls!
So all that’s left is to pop your baking sheet in the oven…
And enjoy your healthy honey chocolate chip cookies! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy chocolate chip cookies!
| Healthy Honey Chocolate Chip Cookies | | Print |
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted
- 1 large egg white
- 1 ½ tsp nonfat milk, room temperature
- 1 ½ tsp vanilla extract
- 3 tbsp (45mL) honey
- ½ tsp liquid stevia
- 2 tbsp (28g) dark chocolate chips
- 1 tbsp (14g) miniature chocolate chips, divided
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In a separate bowl, stir together the butter, egg white, milk, and vanilla. Stir in the honey and liquid stevia. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten using a spatula. (The cookies don’t spread much, if at all!) Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
For the gluten-free option, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
The cornstarch helps keep the cookies soft and chewy. (See my blog post above for more information!)
Any milk may be substituted for the nonfat milk.
Pure maple syrup or agave may be substituted for the honey.
I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the best price I’ve found.
If you really prefer not to use the liquid stevia, then substitute ½ cup (96g) of coconut sugar or brown sugar for both the honey AND the liquid stevia. (You won't use any honey if you're using coconut sugar or brown sugar!) You cannot use pure honey because that would add too much liquid to the cookie dough, so your cookies would turn out with a bready or muffin-like texture.
These are my favorite dark chocolate chips, and these are my favorite miniature chocolate chips. Both of those turn melty in the oven, which I love!
If your cookie dough is too dry and you can’t incorporate all of the flour, add more milk ½ teaspoon at a time until you can incorporate all of the flour.
This recipe is easily doubled!
{gluten-free, clean eating, low fat, lower sugar}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Practically Flourless Chocolate Chip Cookies
♡ Healthy Banana Chocolate Chip Cookies
♡ Healthy Chocolate Chip Peanut Butter Cookies
♡ Healthy Chai Spice Chocolate Chip Oatmeal Cookies
♡ The Ultimate Healthy Soft & Chewy Chocolate Chip Cookies
♡ Healthy Egg-Free Chocolate Chip Cookies
Thank you for this nut free healthy recipe! Mine were extremely dense though not really a cookie texture.
I really appreciate your interest in my recipe Maggie! Did you make any modifications to the recipe, including those listed in the Notes section? Also, how did you measure the flour? Did you use a kitchen scale or measuring cups? If the latter, can you describe how you used them to measure? 🙂
There is no white whole wheat flour in Thailand.
Can I substitute with regular whole wheat flour? Thank you!
I really appreciate your interest in my recipe Ormom! I’ve actually covered this in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! 😉 I’d love to hear what you think of these cookies if you try them!
Hi I followed the recipe as described but mine turned out a bit cakey? Any thoughts where I might have gone wrong 🙂
I really appreciate your interest in my recipe Andy! I’m happy to help! 🙂 How long did you bake your cookies, and how much did you flatten them before baking? Also, did you make any modifications to the recipe, including those listed in the Notes section? Finally, how did you measure the flour — with a kitchen scale or measuring cups?
Hi, I baked them for 13 minutes in the end as they still looked a bit underdone at 11…I thought I had flattened them quite a lot, although I was surprised that they rose as much as they did, so possibly flatter on the next batch?
No modifications and I measured using digital kitchen scales
Thanks again
Thanks for the information Andy — super helpful! When these cookies are baked for too long, that actually makes them turn cakey. (The most common culprit is too much flour, but if you used a kitchen scale, then that shouldn’t be your issue.) These cookies are done baking when the centers still look and feel slightly underdone! The centers will actually finish baking when they’re left on the warm metal baking sheet for 10 minutes at the end of Step 3. I highly recommend baking them for no longer than 11 minutes — and I typically bake mine no longer than 9 minutes! Less baking time should help them taste less cakey and more chewy. 🙂
Thanks for the help, did the last batch for 9 minutes and they were less cakey I’ll keep experimenting to see if I can get them less fluffy 🙂
It’s my pleasure, Andy! I’m always happy to help. 🙂 I’d recommend using half the baking soda for your next batch to help decrease their fluffiness!
These are great! I subbed the egg white for 1/4 c. unsweetened applesauce (used my last egg for breakfast) and they were great! My kids loved them too!!
I’m so glad you and your kids enjoyed these cookies Michelle! That means so much to me! 🙂 Thank you for sharing your applesauce modification too — I always love hearing what tweaks work!
Hi there, I can’t get my hands on any Vanilla Stevia, to substitute this it says 1/2cup of brown sugar? Is this correct as it sounds like an awful lot. Also, do you still add the honey aswell as the brown sugar?
I really appreciate your interest in my recipe Ryan! If you can’t find the same liquid stevia that I use, then yes — substitute ½ cup of brown sugar for both the honey AND the stevia. If you’re using brown sugar, you will not use honey. Liquid stevia is very concentrated in sweetness level, which is why you need a lot more brown sugar compared to stevia. 🙂 I can’t wait to hear what you think of these cookies!
Dear Amy, those look fantastic !
If I’m substituting maple syrup for the honey, should I put the same amount ?
Also can I use baking powder instead of baking soda (maybe it will work if I let the dough sit for a bit ?) ? (It’s hard to find baking soda in France that’s why !)
I’m so honored that you want to try this recipe of mine too Caty! Yes, use the same amount of pure maple syrup. I didn’t realize it was so hard to find baking soda (sodium bicarbonate) in France! If you’d like to use baking powder, then ¾ teaspoon instead. I can’t wait to hear what you think of these cookies! 🙂
Awesome !
And very last question : (sorry I’m asking so many things, I’m new to baking and very perfectionist haha sonI don’t wanna mess anything up !)
I don’t have vanilla extract (and it’s way too expensive), should I add a little more stevia instead ? How much ?
Thank you !!
No need to apologize Caty! I completely understand. 🙂 As much as you might not want to hear this, vanilla extract is worth every penny. It provides a richness and buttery flavor (especially in my cookie recipes!), and it’s nearly impossible to substitute that flavor with any other ingredient.
If pure vanilla extract is too expensive for you, then see if you can find imitation vanilla. That works just as well in baking recipes, and it’s usually a fraction of the price! Imitation vanilla contains the same ingredient (vanillin) as pure vanilla extract, so it tastes very similar. The main difference is that pure vanilla extract that comes from vanilla beans also contains 70+ other minor ingredients that come from the vanilla bean pods during the extraction process, whereas imitation vanilla doesn’t contain those 70+ other minor ingredients because it isn’t extracted from vanilla beans (and therefore it’s much cheaper!). In baking recipes, where the recipe requires a trip into the oven (as opposed to something like ice cream that doesn’t!), the flavor from most of those other 70+ ingredients gets lost, which is why imitation vanilla is such a great alternative for baking recipes when a baker is on a tight budget. It adds virtually the same flavor for a fraction of the price!
Here is an example of pure vanilla extract that is readily available in the US, and here is an example of imitation vanilla. While I know you might not have those brands, I wanted to share those links just to give you an idea of the price difference (especially price per fluid ounce)! Vanilla, whether pure or imitation, is such a staple in baking recipes that it’s really worth having on hand. 🙂
Waw thank you again for all these informations !
I actually have vanilla flavoring (aroma) but I thought it was so different that it was not worthy to use instead !
Can’t wait to make those !!
That’s wonderful Caty — what a great coincidence!! I’m so happy for you! 🙂 I’m so excited to hear what you think of these cookies!
Amy, those may be the best cookies I had in my life, I’m serious !!
I made them with maple syrup and I actually only had orange stevia (same brand as yours) so that’s what I used and they came out being insanely delicious ????????????
Thank you sooooo much ❤️
I’m SO glad you loved these cookies Caty!! That truly means the world to me that you’d call them the best cookies you’ve ever had — WOW! That’s the best compliment ever! Thank you SO much for sharing that with me!! ♡
I made these cookies last minute for a friend’s birthday party and they were a hit! Thank you for sharing such healthy and yummy recipes – I can’t wait to try more!
I’m so honored that you made these cookies for your friend’s birthday party Nayeon — that truly means the world to me! I’m even more excited that everyone loved them!! 🙂 Thank you so much for taking the time to let me know! And I can’t wait to hear what you decide to make next!
These were soooo yummy!! I chose not to use the vanilla stevia and just used honey… they were sweet enough for my taste! They were so fluffy and chewy. Just what I was craving!
Thank you for the awesome recipe 🙂
I’m so glad you loved these cookies Jenna! Thank you for taking the time to let me know — that truly means a lot! 🙂
Hi…how would more air make the texture crispier?
I’m honored that you’d like to try making this recipe Traci! These cookies were designed to be soft and chewy, not crisp or crunchy. However, I do have a recipe for the ultimate healthy crunchy chocolate chip cookies here! If you’re looking for a crispy texture, that recipe will probably be a much better option. 🙂 I’d love to hear what you think if you try making either of my cookie recipes!