Healthy One-Bowl Chocolate Chip Cookies
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 two days if stored in an airtight container at room temperature, or at least one week if stored in an airtight container in the refrigerator. (They also freeze well!)
  1. 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 over the flour. 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.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. 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: Make sure to follow the instructions exactly as written! The order of ingredient additions really matters in this recipe. (See my blog post above for more information!)

Any milk may be substituted for the unsweetened vanilla almond milk.

Light brown sugar may be substituted for the coconut sugar.

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 cakey or dry, instead of soft and chewy.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour will also work, but be extra careful when measuring it!

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.

This recipe is easily doubled!

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