Clean Eating Chocolate Chip Cookies
These cookies taste just as buttery and irresistible as classic chocolate chip cookies, but they come with none of the guilt! They’ll stay soft and chewy for up to a week if stored in an airtight container at room temperature. (But I bet they won’t last that long!)
  • 2 c (240g) white whole wheat flour (measured correctly)
  • 1 ½ tsp (2g) cornstarch
  • 1 ½ tsp (4g) baking powder
  • ¼ tsp (2g) salt
  • 4 tbsp (56g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 4 tsp (20mL) vanilla extract
  • 1 c (192g) coconut sugar
  • 4 tbsp (56g) regular chocolate chips (preferably homemade)
  • 2 tbsp (28g) miniature chocolate chips (preferably homemade)
  1. Preheat the oven to 350°F, and coat two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in all of the regular chocolate chips and half of the miniatures. Optional: If the dough is very wet, chill for 10-30 minutes.
  3. Drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes: For a gluten-free version, use my ultimate healthy gluten-free chocolate chip cookie recipe. (It's the same recipe, just with the best gluten-free flour blend!)

Regular whole wheat, whole wheat pastry, or all-purpose flour may be substituted in place of the white whole wheat. If using regular whole wheat, then chill for a maximum of 10 minutes or skip the chilling altogether.

Brown sugar may be substituted in place of the coconut sugar. I do not recommend using a liquid sweetener (such as agave, maple syrup, or honey) because they will add too much moisture to the cookies. The cookie dough will be nearly impossible to shape and will flatten to be as thin as a pancake when baked in the oven.

Good-quality chopped dark chocolate may be substituted in place of the chocolate chips if you prefer truly clean-eating cookies and would rather not make your own chocolate chips. I recommend Ghirardelli, Godiva, or Trader Joe’s.

If the cookie dough is chilled for longer than 30 minutes, you may want to flatten the rounded scoops slightly. The longer it chills, the less the cookie dough spreads while baking.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at