The Ultimate Healthy Chocolate Chip Cookies

 
The year after I graduated from college, I stood in my kitchen with the recipe for these fudgy triple chocolate cookies in front of me, preparing to bake them as Christmas gifts. I pulled out my mixing bowls and the ingredients, and I started playing festive holiday music in the background on my laptop.  

I sang along with the carols as I measured and whisked together the flour and cocoa powder, but when I went to melt the butter, a brilliant gift idea for someone in my family popped into my head. Without a pen or pencil handy, I repeated the thought over and over in my head so I wouldn’t forget it…

But that meant I completely lost track of what recipe step I was on, so I added the flour mixture to the melted butter before stirring in the sugar. Five seconds later, I realized that baking truly is just like math… The order of operations really matters!

Sugar dissolves in melted butter, which creates more “liquid” in your mixing bowl. When you add the flour after the sugar, there’s enough “liquid” in the bowl to incorporate all of the flour (and cocoa powder, in that particular recipe!). However, if you add the flour first… You end up with an incredibly dry and crumbly mess. And adding the sugar after doesn’t help one bit. Oops.
 

 
Although I had to start all over with that particular batch of cookies, I’ve never forgotten the order of {baking} operations I learned that day… And that comes in really handy when making one-bowl baking recipes, like these ultimate healthy chocolate chip cookies!

If you remember to follow the precise order of ingredient additions (like I always do now!), then you’ll end up with supremely soft and chewy cookies that taste just as sweet and buttery as traditional “regular” ones. Yet these low calorie chocolate chip cookies are made with entirely wholesome ingredients!

One bowl, minimal clean up, perfectly chewy lightened-up cookies… Definitely the best kind of recipe. Life doesn’t get much better than this! 😉
 

INGREDIENTS TO MAKE THE ULTIMATE HEALTHY CHOCOLATE CHIP COOKIES

Let’s go over what you’ll need to make the best healthy chocolate chip cookies! Many of these ingredients are common baking staples, so there’s a very good chance you already have everything you need.

Flour. To make these healthy chocolate chip cookies, I opted for white whole wheat flour. I know… It sounds like a bit of an oxymoron, but such a thing does exist!

Contrary to what it may sound like, white whole wheat flour is not a combination of white (aka all-purpose) flour and regular whole wheat flour. Instead, it’s 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. They have the same health benefits, like extra fiber and micronutrients, but the different color gives white whole wheat flour a lighter taste and texture… And that lets the soft and chewy texture of your healthy chocolate chip cookies truly shine!

Hint: It’s similar to the difference between red and green grapes. They each have their own unique appearance and taste — but similar health benefits!

Tip: If you’d like to make your healthy chocolate chip cookies gluten-free, then see the Notes section of the recipe. I’ve included my favorite gluten-free options there!

Baking soda. A common cookie ingredient! Baking soda reacts to form air bubbles in the dough (carbon dioxide, to be exact!), and those contribute to creating the best supremely soft and chewy cookie texture.

Salt. Just a small pinch! Salt balances out the sweetness, and it also brings out the buttery taste and rich vanilla notes.

Unsalted butter or coconut oil. Another fairly predictable chocolate chip cookie ingredient! Both unsalted butter and coconut oil work equally well, but I tend to use butter more. Regardless of which you pick, I have good news… You’ll melt it first!

I prefer melted for two reasons: (a) I don’t need to remember to set out the butter far enough in advance for it to properly soften and (b) both melted butter and melted coconut oil create a noticeably more soft and chewy texture in cookies. Since that’s the way I prefer my healthy chocolate chip cookies, extremely soft and chewy, I definitely love this “melted” trick!

Tip: Stick-style vegan butter also works! I like this one and this one.
 

 
Milk. Although not necessarily a super common cookie ingredient, you’ll also add a bit of unsweetened vanilla almond milk to this cookie dough. Almost any milk will work! Nonfat milk, reduced fat milk, whole milk, unsweetened cashew milk (another one of my favorites!), coconut milk, oat milk, rice milk… You name it. Since some of my family members are lactose-intolerant and always keep unsweetened almond milk on hand, I opted for that so they could eat these healthy chocolate chip cookies too, but feel free to use whatever you already have in your fridge!

Hint: The milk replaces the eggs used in many traditional recipes, so these healthy chocolate chip cookies are egg-free! If you use dairy-free milk, whether unsweetened vanilla almond milk or another variety, then yours will naturally be vegan and dairy-free too.

Vanilla extract. The vanilla extract is actually a semi-secret ingredient! This is because you’ll add slightly more vanilla extract to your cookie dough compared to traditional recipes. Vanilla enhances butter’s rich flavor, so adding a little extra makes your healthy chocolate chip cookies taste just as rich and buttery as “regular” ones!

Sweetener. You’ll sweeten these chocolate chip cookies with coconut sugar. Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts! However, it does not actually taste like coconuts. It has a rich caramel-like flavor, similar to brown sugar, but it pours like granulated sugar. It works really well in baking recipes like these healthy chocolate chip cookies (as well as cinnamon rolls and brownies!).

Chocolate chips. Time for the chocolate! You’ll mix in both dark chocolate chips and mini chocolate chips. I love combining the two! The regular-sized dark chocolate chips add a big burst of melty goodness, while the mini ones ensure that every bite contains a bit of chocolate. Yum!
 

HOW TO MAKE THE ULTIMATE HEALTHY CHOCOLATE CHIP COOKIES

Let’s quickly cover how to make the best ever healthy chocolate chip cookies! As I promised earlier, this recipe is easy and straightforward to make. I also have some tips to ensure your cookies turn out perfectly! Starting with…

Measure correctly. Yup… This is so vital that I’m featuring it as the #1 tip! It’s extremely important to measure the ingredients correctly. This ensures a proper ratio of wet and dry ingredients, the right dough consistency, and perfectly soft and chewy chocolate chip cookies.

For the flour, use this method or a kitchen scale. (← That’s the one I own!) Do not scoop it directly from the container with your measuring cups. That results in adding up to 1 ½ times as much, and that extra flour immediately dries out your dough, prevents the cookies from spreading, and makes them taste floury or bland.

For the milk, use regular measuring spoons, not a kitchen scale! I know many kitchen scales offer a “fluid ounces” option, but the only time that’s accurate is when the liquid’s density is precisely 1.0g/mL (like water!). Most liquid ingredients have different densities, including milk, so unless you’d like to research the exact density of your milk brand and do the math to convert mL to grams… Measuring spoons are more accurate — and much easier!

Hint: If you’d like a quick refresher, take a peek at my Baking Basics Page. I’ve explained how to properly measure ingredients there!

Follow the instructions exactly. Remember my holiday baking disaster? I do NOT want you to end up with a dry and crumbly mess like I did, so pay very close attention to the instructions!

Sometimes it’s okay to add multiple ingredients at once, but other times, you’ll need to stir in just one ingredient at a time. (And no matter what, add the sweetener before the flour!)

So for the best results… Do precisely as the instructions direct, and you’ll end up with soft, chewy, sweet, buttery, and absolutely perfect chocolate chip cookies.

Important Note: When the time comes to add in the flour and baking soda, do not dump the baking soda unceremoniously into the bowl. Instead, gently sprinkle it evenly across the top of the flour. This helps prevent clumps, which ensures a better taste and texture.

Chill. Chilling is mandatory! The cookie dough should be very loose and sticky when you first mix it together. If you tried to bake it right away, you’d end up with one gigantic cookie blob on your baking sheet! Chilling stiffens the cookie dough, which makes it easier to work with and ensures your cookies spread the proper amount.
 

 
Drop + shape. After chilling, the dough will still be tacky, so use a spoon and spatula to drop it onto the baking sheet. (I use these mini spatulas! Aren’t they cute??) Use that same spatula to smooth out your mounds of cookie dough to make them as round as possible. That helps ensure your cookies turn out circular and picture-perfect!

And because someone always asks… I don’t use any special equipment to make my cookies look so round. Just my mini spatulas, time, and patience!

Bake. These cookies only take a few minutes to bake! They’re ready to come out of the oven when the centers still look a little soft and underdone. The residual heat from the metal baking sheet will continue to cook those centers all the way through while you let them rest — without overbaking or drying out the edges.

This is my #1 trick to making supremely soft and chewy cookies! Pull them out a minute or two earlier than you think, leave them on the baking sheet a little longer than usual, and they’ll stay soft and chewy for practically an entire week! Well… If they last that long, that is!

Reshape (optional). This is my other secret for perfectly round cookies! The moment you pull the pan from the oven, grab a butter knife to gently nudge any lopsided edges and smooth any bumps back into place. The cookies are still a bit malleable when you initially remove them from the oven, but they set very quickly — so work really fast!
 

FAQS ABOUT THE ULTIMATE HEALTHY CHOCOLATE CHIP COOKIES

Are these healthy chocolate chip cookies low calorie, low fat, vegan, dairy-free, egg-free, gluten-free, or clean eating?
Yes — to everything! When made as written, these chocolate chip cookies are naturally vegan, eggless, dairy-free, clean eating, low fat, and low calorie (compared to traditional recipes!). I also included gluten-free options in the Notes section of the recipe.

Can I substitute a different flour?
Yes! Whole wheat pastry flour, regular whole wheat flour, and all-purpose flour perform just as well as white whole wheat flour. Oat flour (gluten-free, if needed!) also works, but be extra careful when measuring it because it tends to be more absorbent than wheat-based flours.

What about another type of milk?
Absolutely! Almost any kind will work, so feel free to substitute whatever you already have in your refrigerator.

How about a different sweetener?
Sure! Light brown sugar and granulated sugar work really well in place of the coconut sugar.

Can I use a sugar-free, zero-calorie sweetener?
It might be possible — but you’ll probably need to adjust the amount of milk. Many zero-calorie sweeteners (including erythritol, monk fruit, stevia, sucralose, and more) both absorb and dissolve in liquids differently compared to coconut sugar and cane-based sugars. If you ignore this little detail and use them as a 1-for-1 substitute, that often dries out the dough, yields cakey cookies (not chewy!), and prevents them from spreading.

So if you’d like to substitute a different sweetener that I didn’t list in the Notes section, then leave me a comment underneath the recipe! Include the exact sweetener (brand + product name) that you’d like to use, and I’m happy to chat with you about whether it might work.

What are the best chocolate chips to use to make these cookies?
I prefer a combination of dark chocolate chips and mini chocolate chips! The former add big bursts of melty goodness, while the latter ensure that every bite contains at least one morsel of chocolate… If not more!
 

 
How do you make your cookies so round? Mine look all misshapen, like blobs…
Time, patience, a mini spatula… And a butter knife! See the “Drop + shape” and “Reshape (optional)” headers in the “How to Make the Ultimate Healthy Chocolate Chip Cookies” section above for more info!

My cookies turned out cakey, dry, and didn’t spread. Why is that?
There are a few common culprits. The first is incorrectly measuring the ingredients and accidentally adding either (a) too much flour or (b) not enough butter, milk, or coconut sugar. Review the “Measure correctly” header in the “How to Make the Ultimate Healthy Chocolate Chip Cookies” section above for more info!

Yup, that’s right… Reducing the amount of coconut sugar throws off the ratio of wet and dry ingredients! Remember from my story above, how sugar dissolves in butter and contributes to the overall “liquid” volume? If you use less coconut sugar, your dough will be dry, and so will your cookies!

The second is substituting other ingredients. I included lots of alternatives in the Notes section, but using ones not listed there can cause big issues! This is particularly true of other sweeteners, especially zero-calorie and sugar-free ones (see the Q&A three spots above this one!), and trying to swap in something like applesauce or mashed banana for the butter.

Chilling the dough for too long and overbaking also yield cakey and dry cookies. Make sure you set a timer when you pop the dough into the fridge, and see the “Bake” header in the “How to Make the Ultimate Healthy Chocolate Chip Cookies” section above for more details about how to tell when your cookies are done!

I had the opposite problem — mine almost spread into one giant cookie. Why did that happen?
That’s often a sign of too many wet ingredients or not enough dry. Make sure you’re measuring correctly and adding enough flour — but not too much milk, butter, or sugar. Also, do not skip the chilling step! That stiffens the dough and prevents it from spreading excessively.

What’s the best way to store these healthy chocolate chip cookies? How long will they last?
Store any leftover cookies in an airtight container. They’ll last for at least three days, if not longer! (You can also refrigerate them, if you’d like your cookies to keep for closer to a week or more.)

Can I freeze them?
Absolutely! These chocolate chip cookies freeze and thaw really well. I love to thaw individual cookies in the microwave on 30% power until warmed all the way through. The chocolate turns melty all over again (yum!), and I think they almost taste freshly baked when reheated like that!
 

 
Then as soon as your timer dings… Try not to burn your tongue when you eat one fresh from the oven! 😉 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 ultimate healthy chocolate chip cookies!

The Ultimate Healthy Chocolate Chip Cookies

© Amy's Healthy Baking

Yields: 12 cookies

This is one of my all-time favorite cookie recipes! The cookies are supremely soft and chewy, and they spread beautifully while baking. As a big chocoholic, I love having two different types of chocolate chips in them, too! These cookies will keep for at least three days if stored in an airtight container at room temperature, or at least five days if stored in an airtight container in the refrigerator. (They also freeze well!)

4.85 from 51 votes

Print Recipe Pin Recipe

Ingredients 

• 2 tbsp (28g) unsalted butter or coconut oil, melted
• 3 tbsp (45mL) unsweetened vanilla almond milk, room temperature
• 2 tsp vanilla extract
• ¼ tsp salt
• ½ cup (96g) coconut sugar
• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• ½ tsp baking soda
• 2 tbsp (28g) dark chocolate chips
• 1 tbsp (14g) miniature chocolate chips (divided)

Instructions

• In a medium bowl, whisk together the butter, milk, vanilla, and salt. Stir in the coconut sugar. Add the flour mixture, and sprinkle the baking soda evenly over the flour (to prevent clumps). Stir in the flour and baking soda just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some if there isn’t too much flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your cookies turn out cakey or dry, instead of soft and chewy. It will also prevent them from spreading and make them taste bland or floury.

 

IMPORTANT INSTRUCTIONS NOTE – READ BEFORE BEGINNING: Make sure to follow the instructions exactly as written! The order of ingredient additions really matters in this recipe. (See the "How to Make the Ultimate Healthy Chocolate Chip Cookies" section in my blog post above for more information!)

 

IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.

 

UNSALTED BUTTER + COCONUT OIL ALTERNATIVE: Stick-style vegan butter (I like this one and this one) may be substituted in place of the unsalted butter and coconut oil. 

 

MILK ALTERNATIVES + IMPORTANT NOTE: Any milk may be substituted for the unsweetened vanilla almond milk.

 

Make sure the milk is at room temperature (or warm!). Cold milk will immediately re-solidify the melted butter or coconut oil.

 

COCONUT SUGAR ALTERNATIVES: Light brown sugar or granulated sugar may be substituted for the coconut sugar.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) will also work, but be extra careful when measuring it because it tends to be more absorbent than wheat-based flours.

 

GLUTEN-FREE OPTION: For the gluten-free option, use the following blend: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum.

 

If you prefer, 1 cup (120g) of gluten-free oat flour will also work, but be extra careful when measuring it because it tends to be more absorbent than many other gluten-free flours.

 

Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

 

EGG-FREE, DAIRY-FREE + VEGAN OPTION: Use the coconut oil option or stick-style vegan butter (I like this one and this one) instead of the unsalted butter.

 

DOUBLING THE RECIPE: This recipe is easily doubled!

 

HOW TO STORE: Store leftover cookies in an airtight container. If left at room temperature, they should last at least three days. If refrigerated, they’ll last at least five days (if not longer!). Once baked and fully cooled, these cookies also freeze really well!

 

FOR MORE TIPS + INFORMATION, SEE MY BLOG POST ABOVE!

 

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  One-Bowl Oatmeal Raisin Cookies (also egg-free, dairy-free & vegan!)
♡  One-Bowl Chocolate Chip Peanut Butter Cookies (also egg-free, dairy-free & vegan!)
♡  One-Bowl Pumpkin Chocolate Chip Cookies (also egg-free, dairy-free & vegan!)
♡  One-Bowl Chocolate Chip Almond Butter Cookie Bars (also egg-free, dairy-free & vegan!)
♡  One-Bowl Fudgy Chocolate Chip Brownies (also egg-free, dairy-free & vegan!)
♡  Healthy Practically Flourless Peanut Butter Cookies (also egg-free, dairy-free & vegan!)
♡  One-Bowl Fudgy Chocolate Chunk Brownies
♡  One-Bowl Chocolate Cupcakes
♡  …and the rest of Amy’s healthy cookie recipes and healthy one-bowl recipes!