Healthy Chocolate Chip Cookies

Indulge in sweet healthy chocolate chip cookies. These gluten-free easy to make cookies are a favorite recipe among kids and adults alike! They’re perfectly soft inside and out and just melt in your mouth. AKA the perfect cookie.

What if I told you there’s a way to make scrumptious chocolate chip cookies from scratch that are full of nutrients and so healthy that you can eat them for breakfast?

Well, you just found your new favorite cookie! There’s so much to love about them. You will only need one bowl (less clean-up), they are gluten-free, and can be made vegan if you use a flax egg. That makes these cookies perfect for the celiac in your life, the vegan in your life, and even the lactose intolerant friend that sneaks dairy sometimes, but really shouldn’t.

Are you crazy about chocolate chip cookies? I know I am. I have made so many versions of chocolate chips cookies before, but I may just say these are my favorite. Bold saying right? The chocolate melts in your mouth, the cookie is perfectly soft, and it definitely helps that these bad boys are healthy. No regrets eating three in one sitting…

Ingredients used in these AMAZING cookies

Scroll on down to the printable recipe card if you want to read all the ingredient amounts. Here’s a quick overview of what you need from the store before you make these cookies.

  • Egg – If you want to make this vegan, use flax egg instead.

  • Coconut Sugar – This has healthy fats that are known to help lower cholesterol. If you can’t find this ingredient, you can also use maple syrup instead, but use less of it because it’s sweeter.

  • Almond Butter – This is another source of healthy fats. If you are allergic to nuts you can use sunbutter instead.

  • Almond Flour – my favorite gluten free flour to use. I have not tried this recipe with another flour, so I’m not sure how those would turn out.

  • Applesauce – I love using applesauce is an oil alternative. However, if you don’t have applesauce on hand in your pantry, try using coconut oil or another oil!

  • A few other baking ingredients like baking soda, vanilla, and sea salt.

  • Chocolate chips – You can use sugar-free ones if you are watching your carbs.

Healthy cookies with chocolate chips baking tips

Since I used almond flour and almond butter instead of your typical wheat flour and butter ingredients, baking them isn’t the same as baking traditional chocolate chip cookies.

Chill the Cookie Dough

It’s important to refrigerate the dough for at least half an hour. Chilling the dough solidifies the fat (which in this case comes from the almond butter).

When you chill the dough, it takes the fat longer to melt. This makes the cookies look fluffier and thicker.

Can you freeze chocolate chip cookie dough?

Yes, you can freeze the cookie dough. To save you time when you go to bake the cookies later, freeze them in one of these two ways:

  • As a log

  • As break-and-bake portions

If you roll the cookie dough up like a log, wrap it in plastic wrap. Then, when you are ready to bake the cookies, all you have to do is slice the frozen dough and bake them.

You can also make DIY break-and-bake cookies. Make a single layer of cookie dough balls that are all slightly touching each other. Put this layer of cookie dough flat in a zippered plastic bag.

That’s it! When you’re ready to bake them just break and bake. Simple!

How long do these cookies last?

Keep your chocolate chip cookies tasting fresh by storing them in an airtight container (a bag or a tub). They don’t need refrigeration. They will last about two weeks on the counter or in the pantry.

Add Oatmeal for added fiber

If you want, you can also sprinkle in about 1/4 cup of steel-cut oatmeal. This will give you a little more fiber if you want.

Keep in mind this will also increase the number of carbs in your cookies too.

Here are the tools you need to get started:

  • Baking sheet and parchment paper

  • One big bowl

  • Mixing tool

  • Ice cream scoop (optional)

How to make healthy chocolate chip cookies

Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.

In one big bowl, combine your wet ingredients first. Mix your egg, almond butter, applesauce, and vanilla until smooth. Break apart any clumps in the almond butter.

In the same bowl, add in your dry ingredients: almond flour, baking soda, sea salt, and coconut sugar and mix it well. The batter should look like a wetter cookie dough batter.

Finally, mix in your chocolate chips! I used 1/2 cup here, but if you want more or less, that’s totally up to you! I always prefer more…

CHILL YOUR BATTER. This is very important. Allow your batter to chill and thicken in the fridge for at least an hour or two.

Once the batter is nice and thick, use an ice cream scoop or just a spoon and measure out even amounts of cookie dough balls. I made 12 big cookies, but you can break them into 16 smaller cookies if you want! Roll the batter into balls and press them down into cookie shapes. These cookies will spread and rise a little, but pressing them down into their shapes first helps them!

Optional: sprinkle a few chocolate chips on top.

Bake at 350 for about 15 minutes, watch out for golden brown edges. Cool and enjoy 🙂

Healthy Chocolate Chip Cookies

Print

Healthy Chocolate Chip Cookies
Yield: 16 cookies

Author: Chen’s Plate
Prep time: 2 hourCook time: 15 MTotal time: 2 H & 15 M
Indulge in sweet healthy chocolate chip cookies. These gluten-free easy to make cookies are a favorite recipe among kids and adults alike! They’re perfectly soft inside and out and just melt in your mouth. AKA the perfect cookie.

Ingredients:

  • 1 1/2 cup almond flour
  • 1 egg
  • 1/3 cup coconut sugar
  • 1/3 cup almond butter
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips

Instructions:

  1. Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.
  2. In one big bowl, combine your wet ingredients first. Mix your egg, almond butter, applesauce, and vanilla until smooth. Break apart any clumps in the almond butter.
  3. In the same bowl, add in your dry ingredients: almond flour, baking soda, sea salt, and coconut sugar and mix it well. The batter should look like a wetter cookie dough batter.
  4. Finally, mix in your chocolate chips! I used 1/2 cup here, but if you want more or less, that’s totally up to you! I always prefer more…
  5. CHILL YOUR BATTER. This is very important. Allow your batter to chill and thicken in the fridge for at least an hour or two.
  6. Once the batter is nice and thick, use an ice cream scoop or just a spoon and measure out even amounts of cookie dough balls. I made 12 big cookies, but you can break them into 16 smaller cookies if you want! Roll the batter into balls and press them down into cookie shapes. These cookies will spread and rise a little, but pressing them down into their shapes first helps them!
  7. Optional: sprinkle a few chocolate chips on top.
  8. Bake at 350 for about 15 minutes, watch out for golden brown edges. Cool and enjoy 🙂

Calories

141.77

Fat (grams)

10.04

Sat. Fat (grams)

1.68

Carbs (grams)

11.40

Fiber (grams)

2.21

Net carbs

9.19

Sugar (grams)

8.21

Protein (grams)

3.93

Sodium (milligrams)

81.31

Cholesterol (grams)

11.63

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