The Ultimate Healthy Crunchy Chocolate Chip Cookies
Yields: 12 cookies
These truly are the best healthy crunchy chocolate chip cookies I’ve ever had! They’re perfectly crisp, deliciously sweet, and full of rich chocolate morsels. Leftovers will keep for at least five days if stored in an airtight container—if they last that long! (They freeze well, too!)
  1. 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.
  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. 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.
Notes: 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.

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}
Recipe by Amy's Healthy Baking at