Introduction
Who says cookies can’t be both delicious and nourishing? These Healthy Chocolate Chip Cookies strike the perfect balance between indulgence and wholesome goodness. Made with nutrient-dense ingredients like whole wheat flour, coconut oil, and dark chocolate chips, they’re a lighter alternative to the classic treat—without sacrificing flavor.
Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to fill your kitchen with the irresistible aroma of freshly baked cookies. And the best part? You can enjoy them guilt-free with your morning coffee, as an after-school snack, or even as a post-workout bite!
🛒 Ingredients
(Makes about 18 cookies)
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1 ¼ cups (150 g) whole wheat flour
Gluten-free option: Use oat flour or a gluten-free 1:1 baking blend. -
½ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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½ cup (100 g) coconut sugar or brown sugar
Refined sugar-free option: Use maple sugar or date sugar. -
⅓ cup (80 ml) melted coconut oil
Vegan option: Works perfectly. For non-vegan, you may use unsalted butter. -
1 large egg
Vegan option: Replace with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes). -
2 tsp vanilla extract
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3 tbsp (45 ml) unsweetened almond milk
(or any milk of choice) -
½ cup (90 g) dark chocolate chips (70% cocoa or higher)
Dairy-free option: Use vegan chocolate chips. -
Optional: ¼ cup (30 g) chopped walnuts or almonds for extra crunch
👩🍳 Instructions
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Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
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Mix dry ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
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Blend wet ingredients: In a large bowl, whisk the coconut sugar and melted coconut oil until smooth. Add the egg (or flax egg), vanilla extract, and almond milk. Mix until combined.
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Combine: Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms. Do not overmix—this keeps the cookies tender.
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Fold in chocolate chips (and nuts, if using).
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Shape cookies: Scoop about 1 ½ tbsp of dough per cookie onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
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Bake for 9–11 minutes, until edges are golden but centers are still soft. They will firm up as they cool.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tip: For chewier cookies, slightly underbake them. For crispier edges, extend baking by 1–2 minutes.
📊 Nutritional Information (per cookie, approx.)
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Calories: 145
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Protein: 2 g
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Fat: 7 g
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Carbohydrates: 18 g
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Fiber: 2 g
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Sugar: 8 g
Health Benefits:
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Whole wheat flour adds fiber for better digestion.
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Dark chocolate provides antioxidants.
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Coconut oil offers healthy fats that support energy and metabolism.
🍽️ Serving Suggestions
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Enjoy warm with a glass of cold almond milk or dairy milk.
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Pair with black coffee for a mid-afternoon pick-me-up.
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Crumble over Greek yogurt for a fun dessert twist.
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Sandwich between two cookies with a scoop of frozen yogurt for a healthy “ice cream” sandwich.
🥡 Storage Advice
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Store in an airtight container at room temperature for up to 4 days.
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Keep in the refrigerator for up to 1 week for extra freshness.
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Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
💭 Personal Touch
Did you know that the chocolate chip cookie was invented by accident? In the 1930s, Ruth Wakefield ran out of baker’s chocolate while making cookies and decided to chop up a Nestlé chocolate bar instead. The result? The world’s favorite cookie was born.
For me, healthy baking has always been about finding that sweet spot between comfort and nutrition. The first time I swapped coconut oil and whole wheat flour into this classic, I was surprised at how little I missed the original—and my friends couldn’t even tell the difference!
So go ahead—bake up a batch, share them with loved ones, and enjoy the simple joy of homemade cookies made a little bit healthier.