A few years ago, my mom, my brother, and I traveled to Arizona the weekend before Thanksgiving to see my grandparents. We woke up early on Saturday morning to navigate through the crowded airport and catch the only nonstop Southwest flight from the Bay Area to Tucson.
After landing, we picked up a rental car and drove over an hour to my grandparents’ house in their small town. Once we had dropped off our bags in their guest bedrooms, we spent the rest of the day visiting, doing chores, and running errands for them, thoroughly enjoying every minute of quality time.
That evening after dinner, the three of us felt slightly exhausted from our long day of travel and nonstop activities in Arizona, so we collapsed on the sofa and armchairs in the living room to relax. I noticed a tub of bite-sized crunchy chocolate chip cookies from Trader Joe’s on the kitchen counter, and after checking with my family, I grabbed three little ones, put them on a napkin, and slowly nibbled on them while unwinding and talking with Mom.
Although I normally vastly prefer soft and chewy cookies over crunchy ones, I completely surprised myself by how much I loved those cookies from Trader Joe’s… And I even went back to the kitchen for a couple more that night, in addition to nibbling on them again the following evening after dinner too.
Yet when we returned home, I purposely avoided buying a tub at the Trader Joe’s in my California town… I knew I’d polish them off all by myself much too quickly!
After visiting my grandparents in December and again last weekend, I decided to try baking a batch of crunchy cookies in my own kitchen. After lots of testing and tweaking, I finally perfected this recipe for the Ultimate Healthy Crunchy Chocolate Chip Cookies!
They’re crisp and crunchy, not one bit soft or chewy like my other ultimate healthy chocolate chip cookie recipe, and they’re deliciously sweet with lots of rich chocolate morsels. Yet unlike the ones I ate in Arizona, these contain no eggs, refined flour or sugar and just 100 calories!
Let’s go over how to make these ultimate healthy crunchy chocolate chip cookies! Because I learned a lot about the science of crunchy chocolate chip cookies while developing this recipe, I’m going to share lots of tips with you to ensure your batches turn out perfectly too!
So… Here we go!
Nerd Alert #1: Flour
To make these crunchy chocolate chip cookies healthy, you’ll skip the refined all-purpose flour and use white whole wheat flour instead. 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. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the sweet flavor of your ultimate healthy crunchy chocolate chip cookies really shine!
Nerd Alert #2: Butter
Your ultimate healthy crunchy chocolate chip cookies do require butter… But only 2 tablespoons! Compared to traditional recipes with ¼ to ½ cup, that really helps keep these healthy cookies low fat and low calorie. Plus I have a secret trick (see Nerd Alert #5!) that still makes these ultimate healthy crunchy chocolate chip cookies taste just as rich and buttery as traditional recipes!
After lots of testing, I found that softened butter performed better than melted butter. I generally prefer melted butter because it’s so much easier to melt butter than remember to set butter out far enough in advance to soften… And using melted butter means I don’t have to pull out (and then wash) my mixer… But the softened butter truly gave these cookies a crunchier texture.
And that’s because…
Nerd Alert #3: Sweetener
You’ll beat the softened butter with coconut sugar! This creaming method (instead of stirring, like with melted butter!) whips air into the cookie dough. Less air pockets = softer and chewier texture. More air pockets = crunchier texture. And since you’re making the ultimate healthy crunchy chocolate chip cookies, creaming the butter and coconut sugar is the way to go!
Coconut sugar is exactly what it sounds like, an unrefined sweetener that comes from coconuts. However, it doesn’t actually taste like coconuts! It has a caramel-like flavor, similar to brown sugar, that makes these ultimate healthy crunchy chocolate chip cookies taste deliciously rich.
Nerd Alert #4: Eggs
If you’ve read every word of my blog post so far, then you already know… This recipe requires no eggs! Eggs, especially the yolks, create a more soft and chewy texture in cookies. Therefore, by omitting the eggs, your cookies have a less soft or chewy and more crunchy texture.
Instead of eggs, you’ll add a little splash of milk to your cookie dough! Any kind will work, but since my brother is allergic to eggs and lactose-intolerant, I prefer using unsweetened cashew milk or unsweetened almond milk so he can enjoy these cookies too.
And in case you’re wondering, he gave these ultimate healthy crunchy chocolate chip cookies his big stamp of approval!
Nerd Alert #5: Vanilla
Vanilla is a very common ingredient in traditional chocolate chip cookie recipes, but it’s actually my secret ingredient because… You’re using more! Extra vanilla extract actually enhances butter’s flavor, so using a bit more compared to classic recipes makes your ultimate healthy crunchy chocolate chip cookies taste just as rich and buttery as the traditional indulgent ones!
Nerd Alert #6: Chocolate Chips
They’re definitely a requirement in chocolate chip cookies! ? I tried using a blend of dark chocolate chips and miniature chocolate chips, like in my soft and chewy version, yet I found that my taste testers didn’t enjoy the big chocolate chunks as much in this crunchy version. So I stuck with solely mini chocolate chips.
And that’s totally fine by me! It means one less ingredient to worry about… And multiple mini morsels in every bite!
However, just like in my soft and chewy recipe, I saved some of the mini chocolate chips to press into the tops of the cookie dough just before baking. I think it makes these ultimate healthy crunchy chocolate chip cookies look even more irresistible, don’t you??
But wait… I’m getting ahead of myself!
Nerd Alert #7: Chilling
Chilling is mandatory! If you’ve measured your flour correctly, using this method or a kitchen scale (← that’s the one I own and love!), then your cookie dough should be sticky when you first mix it together. Chilling helps stiffen the cookie dough, and it also gives the flavors a chance to meld.
You just need 30 minutes! Long enough to check email, walk your dog, scroll through Instagram, realize seeing everyone’s food pictures on Instagram is making you hungry… Or is that just me? ?
But at least when I start feeling hungry, it’s just about time for…
Nerd Alert #8: Baking
Baking—hooray! Transfer your chilled cookie dough to your baking sheet, and flatten it to about ½” thick with a spatula. (I use these mini ones. Aren’t they cute??)
Your ultimate healthy crunchy chocolate chip cookies should spread some while baking (if you’ve measured the flour correctly, just like I mentioned before!), but not excessively, so flattening the cookie dough before baking gives them a “spreading head start.” This is also the time where I press those reserved mini chocolate chips into the top of each cookie!
You’ll bake these longer than with my soft and chewy version. More time in the oven = crispier and crunchier cookies. This extra time in the oven gives them a darker tan color, and that’s good!
When you pull your tray of ultimate healthy crunchy chocolate chip cookies out of the oven, gently touch the centers. They should feel firm, not soft. Even so…
Nerd Alert #9: Cooling
For the best texture, you must allow your ultimate healthy crunchy chocolate chip cookies cool completely to room temperature on the baking sheet! The warmth from the metal pan continues to cook the centers all the way through (without burning your cookies, like if you baked them longer!). If you remove them from the baking sheet too early, the centers of your cookies will be slightly chewy and not 100% crunchy.
Nothing wrong with that though! They still taste delicious like that to me! ♡ But if you want an absolutely, positively crunchy cookie… Then wait. I know it feels like pure torture to sit there staring at your warm pan of ultimate healthy crunchy chocolate chip cookies…
But I promise these are worth it! 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 crunchy chocolate chip cookies!
| The Ultimate Healthy Crunchy Chocolate Chip Cookies | | Print |
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or vegan butter, softened (see Notes)
- ½ cup (96g) coconut sugar
- 2 tbsp (30mL) unsweetened cashew milk
- 2 tsp vanilla extract
- 3 tbsp (42g) miniature chocolate chips, divided
- In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and coconut sugar with an electric or stand mixer. Beat in the cashew milk and vanilla. Gradually beat in the flour mixture, mixing just until incorporated. Fold in 2 ½ tablespoons 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. Flatten to ½” thick 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 20-22 minutes. Cool completely to room temperature on the baking sheet.
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.
It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry or crumbly.
Light brown sugar may be substituted for the coconut sugar.
Any milk may be substituted for the unsweetened cashew milk.
For a vegan version, use vegan butter, like Earth Balance sticks (my favorite!) and vegan-friendly miniature chocolate chips, like Enjoy Life. I do not recommend substituting coconut oil because its melting temperature is much lower, which negatively affects the texture of these cookies.
This recipe is easily doubled!
If you prefer cookies that are crunchy on the outside and slightly chewy in the center, bake the cookies for 15-18 minutes instead.
For more information, please see the Nerd Alerts #1-9 in the blog post above.
{gluten-free, clean eating, low fat, vegan option}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Soft & Chewy Chocolate Chip Cookies
♡ The Ultimate Healthy Oatmeal Raisin Cookies
♡ The Ultimate Healthy Peanut Butter Cookies
♡ The Ultimate Healthy Sugar Cookies
♡ The Ultimate Healthy Gingerbread Cookies
♡ The Ultimate Healthy White Chocolate Macadamia Nut Cookies
♡ …and the rest of Amy’s healthy cookie recipes!
These cookies are sooo good!! I made them vegan by using 2 tablespoons of softened coconut oil and a dash of water (as butter is only 80-85% fat and coconut oil is 100% fat). I also used regular whole wheat flour. However, when measuring, 1 cup was not equivalent to 120g (even though I spooned and levelled it) so I took a small spoonful out. I also added 1/4 cup of regular chocolate chips to the batter instead of 2 1/2 tbsp of mini choc chips. I baked them for 19 minutes. OMG!!! So crispy but not hard!! Definitely a keeper!
I’m so happy you loved these cookies, Clarisse!! That means SO much to me that you’d call this recipe a keeper — that’s the best compliment there is! You just made my entire day! ♡ Thank you SO much for taking the time to let me know! I really appreciate you sharing your recipe modifications too. I always love hearing what tweaks work! 🙂
These cookies are soooooo yum and crunchy! I just reduced the sugar by a third. Definitely going to be my go to chocolate chip cookie ❤️
Oh my goodness — I’m SO honored that you’d think these are going to be your go to chocolate chip cookies!! That’s the best and sweetest kind of compliment there is! You just made my entire day. Thank you for taking the time to let me know, Sammy! 🙂
I followed the recipe as above using bobs red mill gluten free flour. Is the dough supposed to be crumbly? I added nearly 3 tbsp nut milk and the dough barely forms into a dough.
I’m honored that you tried my recipe, Jody! That sounds frustrating and not like how this cookie dough should turn out at all. It should actually be on the wet and sticky side (see Nerd Alert #7 in my blog post above!), not dry and crumbly, so I’d love to work with you to figure out what happened. 🙂
Did you use Bob’s Red Mill 1-to-1 Baking Flour as the gluten-free flour? Did you measure it with a kitchen scale or measuring cups? If the latter, can you describe how you used them to measure?
Did you make any other modifications to the recipe (including those listed in the Notes section!), besides using gluten-free flour and adding 3 tablespoons of nut milk? Did you use softened unsalted butter and the full amount coconut sugar?
I know I just asked a LOT of questions, but I’ll have a much better idea of what happened (and how to fix it!) once I know your answers to all of them!
Hi!
Thank u for replying. I used Bob’s 1 to 1 gluten free. I measured by spooning flour into measuring cup and then sliding a knife across to level off. I didn’t see measurements in grams for the flour, but I’d prefer that way to measure. Instead of coconut sugar I used equal amount of date sugar. I used soft vegan butter. I also refrigerated dough 30 min. I had to squeeze the dough to form a ball. They turned out good though. They didn’t rise or flatten. The shape stayed as i shaped it.
It’s my pleasure, Jody! I’m happy to help. 🙂
Did you happen to shake the measuring cup back and forth at all while filling it with the flour? If you prefer using a kitchen scale (I always do!), then you should be able to use the same gram amount that I’ve provided for white whole wheat flour in the Ingredients list for the gluten-free flour. I know that the package of Bob’s Red Mill 1-to-1 gluten free flour says ¼ cup of that blend weighs 7g more than ¼ cup of white whole wheat flour, but since your cookie dough was SO dry, I think it’d be better to use the same gram measurement as I did with white whole wheat flour to start!
I don’t have enough experience with date sugar to know whether that affected the cookie dough. Have you been able to successfully substitute it for coconut sugar in any other recipes of mine, by any chance? And did you measure that with a kitchen scale or measuring cups?
hi again. I often use date sugar in my healthy sweets with no problem. The texture is very similar to coconut sugar. I didnt shake the cup when measuring flour but I’ll try again and weigh it. Would sprouted whole wheat work do u think?
If you’re able to weigh the flour (and all other ingredients given in gram measurements!), I think it’ll yield better results! I’ve always found a kitchen scale to be more accurate than measuring cups. 🙂 I don’t have enough experience with sprouted whole wheat flour to know how that will affect the taste and texture of these cookies. If you do end up trying that, I’d love to hear how it turns out!
I made them again this evening and weighed everything I grams. I still used Bob’s 1 to 1 gluten free and coconut sugar. Dough was perfect this time. I flattened the cookie dough balls on the baking pan and they came out beautiful! Crispy and wonderful taste. My husband told me I need to make sure I remember this recipe to make more. He was really impressed with the result!
That’s wonderful, Jody!!! I’m really excited that your next batch of cookies turned out so well. Thank you for taking the time to let me know, especially about your husband’s reaction. Hearing that made my entire day! 🙂
Hey Amy, thanks a bunch for the work of the Sweetness’ God you’re doing here!
For the flour substitutions, do I get your recommendation right that the initial 120g of flour could be either replaced with 120g oat flour or with only 30+30+21 flour mix and xanthan gum?
Also, do you reckon part of the flour could be replaced with whey protein powder (or some other kind) to boost the protein content or would that mess the recipe?
It’s my pleasure, Răzvan! I’m honored that you’d like to try my recipe. 🙂 That’s correct about the flour. (The gram values are different because coconut flour is more absorbent and behaves SO differently than any other flour!) As for your protein powder question, just about all protein powder brands and products behave differently in baking recipes, so I can’t really predict the outcome or vouch for whether that will work. I share more on my Protein Powder FAQ Page here! 🙂 I’d love to hear what you think if you try making these cookies!
will this also work with erythritol instead of coconut sugar? I mean consistency vise, I donň t mind if it has a slightly different taste 😀
I’m honored that you’d like to try my recipe, MiRai! If you’d like to substitute erythritol, then you’ll need ½ cup, and you’ll also need to add an additional 2-3 tablespoons of milk (any kind will work!) because erythritol both dissolves in and absorbs liquids differently compared to coconut sugar and brown sugar. The cookie dough should be slightly sticky and soft when you first mix everything together, so aim for that texture when you’re adding the extra milk! Does that make sense? 🙂 I’d love to hear what you think of these cookies if you try making them!
I loved these cookies!! Mine ended up rising in the center a bit, so they didn’t reach their full crunchy potential, but they still were delicious! 😋 All the cookies I’ve made recently have been soft and chewy, so this was a nice change in texture overall- will definitely make these again!
I’m so glad you enjoyed these cookies, Abby! That’s the best kind of compliment if you already think that you’ll bake them again. Thank you for taking the time to let me know — hearing that made my day! 🙂
Tried this recipe and the flavour was so good. I did have difficult in shaping it into a ball though. The dough was very sticky to work with. Is this expected? I’m wondering how I can make it less sticky so it can be easily shaped and pressed down without sticking onto the back of the spoon.
I’m glad you enjoyed these cookies’ flavor, Ling! Thanks for taking the time to let me know — that means a lot! 🙂
Yes, this dough is supposed to be somewhat sticky. See Nerd Alert #7 in my blog post above the recipe for more details! (I know it’s easy to skip right past my blog post to get to the recipe, but I cover everything you might need to know in a lot more detail in my blog posts!) This is also why I explicitly state to use a spatula to flatten the cookie dough in Step 3 of the recipe. It doesn’t stick to spatulas as much as your hands or a spoon! 😉
Well, I didn’t read all your wonderful tips until I was done, I changed them to Maple pecan cookies, and I used real milk, but somehow the still came out wondeful. Mine are gluten free and still came out crunchy. Yeah! Another upside of no egg is you can eat the cookie dough! Thank you so much, Amy.
I’m so glad you enjoyed this recipe, Laura! Your modifications to make them maple pecan cookies sound fantastic. My family loves anything with maple, and pecans are their favorite nuts. I’ll have to try that myself sometime too — thank you for sharing! 🙂
Hi Amy, can I replace a part of the flour with cocoa powder to make double chocolate chip cookies? Do these cookies freeze well? Thanks!
I really appreciate your interest in my recipe, Cynthia! These cookies freeze really well. If you’d like to make a double chocolate version, substitute ¼ cup (20g) of cocoa powder for ¼ cup (30g) of flour for pretty chocolaty cookies — or ⅓ cup (27g) of cocoa powder for ⅓ cup (40g) of flour for really chocolaty cookies. (I’m a huge chocoholic and definitely prefer the second ratio, with ⅓ cup! 😉 ) I can’t wait to hear how your cookies turn out!
Hi Amy, I used stevia to replace the coconut sugar and the dough was pretty crumbly… Is that normal? I added 2 tbsps of milk, shaped them, and baked them without chilling because, well, I forgot. I baked them at 350 F for 20 mins. They turned out a bit dry. Please help- Thanks!
Unfortunately, the stevia substitution is what caused those issues! Sugar doesn’t just provide sweetness. It also adds to the “liquid” ingredients in this recipe, and by substituting a different sweetener, it threw off the ratio of wet to dry ingredients. That’s why your dough was so crumbly and your cookies turned out dry.
Many stevia products have different sweetness levels and behave differently in baking recipes as well. What’s the exact stevia sweetener that you used? (Brand and product name!) If you share that info, I may be able to determine whether it’s possible to use it in this recipe and still get a similar crunchy cookie texture. 🙂
Hi Amy,
I used a combination of Pyure Organic Stevia and Swerve brown sugar stevia (48g of each).
Thanks for sharing, Cynthia! For the Swerve product, I just see one “brown sugar” sweetener listed on their website, and it only includes erythritol — not stevia. Is that the product that you used? For the Pyure Organic product, was it their all-purpose stevia sweetener (pouch), the powdered confectioners stevia sweetener (pouch), or the erythritol (pouch)?