Healthy chocolate chip cookies that actually taste amazing and don’t leave you feeling guilty! These cookies are soft, chewy, and packed with just the right amount of chocolate chips for a sweet treat without overdoing it. Made with wholesome ingredients, they’re a perfect way to satisfy your cookie cravings and still keep things on the healthy side.
I love baking these cookies because they’re so easy to make and everyone always asks for the recipe. I’ve swapped out the usual butter and sugar for healthier alternatives, but they still have that classic cookie taste. My favorite part is when the chocolate chips melt just a little bit in the warm cookie—that’s my ultimate comfort moment.
These cookies are great for sharing, snack time, or whenever you want a little pick-me-up without the usual sugar crash. I often bake a batch to keep in the fridge for quick snacks, and they’re perfect paired with a glass of milk or your favorite cup of tea. Give them a try—you might be surprised at how good healthy cookies can be!
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Key Ingredients & Substitutions
Almond Flour: This is the base of the cookies and gives a moist, tender texture. If you don’t have almond flour, oat flour or whole wheat flour works well too. Just know the texture may change slightly.
Coconut Oil: Melting coconut oil adds healthy fats and helps the cookies hold together. If you want less fat, unsweetened applesauce is a nice swap but expect a softer cookie.
Sweetener: Pure maple syrup or honey brings natural sweetness. You can also use agave or a liquid sugar substitute if needed. Avoid granulated sugar here for moist cookies.
Egg or Flax Egg: Eggs are key for binding. For a vegan version, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 mins. It works well as a binder.
Dark Chocolate Chips: I use 70% cocoa or higher for less sugar and richer flavor. If you want, chop a dark chocolate bar instead for bigger chocolate bites.
How Do I Get Soft, Chewy Cookies with Melted Chocolate?
The secret is to not overbake and handle the dough gently. Here’s how:
- Use almond flour for moisture and chewiness.
- Don’t overmix once the wet and dry ingredients combine—this keeps them tender.
- Scoop the dough in even mounds, spaced apart so they can spread just a bit.
- Bake until the edges are golden but the centers look just set. They will firm up while cooling.
- Press extra chocolate chips on top before baking so you get melty chunks on the surface.
- Cooling them 5 mins on the sheet helps them hold together without falling apart.
Following these tips will get you soft, chewy cookies with perfectly melted chocolate every time!
Equipment You’ll Need
- Baking sheet – a flat surface for even baking and spreading cookies.
- Parchment paper – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – one for dry ingredients, one for wet to keep things organized.
- Measuring cups and spoons – precise amounts help get the texture right.
- Cookie scoop or tablespoon – for evenly sized cookies that bake evenly.
- Wire rack – cools cookies quickly and prevents sogginess.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for a crunchy texture.
- Add 1/2 teaspoon cinnamon or pumpkin pie spice for a warm, cozy flavor twist.
- Mix in 1/4 cup dried cranberries or raisins to add natural sweetness and chewiness.
- Use peanut butter instead of coconut oil for a nutty taste and richer cookies.
Healthy Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 1/4 cups almond flour (or oat flour for a different texture)
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt, plus extra for sprinkling on top
- 1/4 cup coconut oil, melted (or unsweetened applesauce for less fat)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan option: 1 tbsp ground flaxseed + 3 tbsp water)
- 1/2 cup dark chocolate chips (preferably 70% cocoa or higher)
Time You’ll Need:
It takes about 10 minutes to prepare the dough and 10-12 minutes to bake. Plus, allow 5 minutes cooling time on the baking sheet and extra time if you want them fully cooled before serving. Total time is roughly 25-30 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper—this helps the cookies bake evenly and not stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, baking soda, and 1/4 teaspoon sea salt. This helps spread everything evenly.
3. Combine Wet Ingredients:
In another bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg. Whisk until smooth and well combined.
4. Mix Wet and Dry Together:
Pour the wet ingredients into the dry ingredients. Stir gently just until everything comes together—you want to avoid overmixing so your cookies stay tender.
5. Add Chocolate Chips:
Fold in the dark chocolate chips, evenly distributing them through the dough.
6. Shape the Cookies:
Using a tablespoon or cookie scoop, drop portions of dough onto the baking sheet, leaving about 2 inches between. Press a few chocolate chips and a small pinch of sea salt on top of each cookie to bring out the flavors.
7. Bake:
Bake for 10-12 minutes, or until the edges turn golden and the tops look set but still soft.
8. Cool Down:
Let the cookies cool on the baking sheet for 5 minutes. This helps them firm up without falling apart. Then transfer to a wire rack to cool completely, or enjoy them warm for that gooey chocolate goodness!
9. Store:
Keep any leftover cookies in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Chocolate Chips for This Recipe?
Yes, you can use frozen chocolate chips, but let them thaw slightly before mixing into the dough. This helps them distribute evenly and melt nicely while baking.
How Can I Make These Cookies Vegan?
Simply replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) and use maple syrup or agave instead of honey. This keeps the texture soft and chewy.
Can I Substitute Almond Flour?
Absolutely! Oat flour or whole wheat flour can work as alternatives. Just note the texture may be a bit denser with these substitutions.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze for up to 3 months.
