The Ultimate Healthy Chocolate Chip 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!)
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.