These healthy chocolate chip cookies are the kind of recipe that would convert ALL non-healthy eaters! Soft, chewy, and loaded with chocolate chips, this healthy chocolate chip cookies recipe will be your new go-to!
I consider myself an expert on chocolate chip cookies. I’ve shared a fair few on here too, like my vegan ones and keto ones. However, when we want to eat cookies ALL the time and not feel guilty about it, we NEED to whip up a batch of these healthy chocolate chip cookies.
Hands down, these are the BEST healthy cookies that don’t taste healthy at all.
In fact, I’ve brought these cookies to many events, and people always question me on whether I’ve secretly bought them from a bakery or dessert shop- they are THAT good.
These healthy choc chip cookies need no white flour, no eggs, no sugar, and no grains, but they still taste fantastic. Sweet, buttery, and with mouthfuls of chocolate in every bite. The soft and chewy texture which we ALL love in any good cookie.
How to make healthy chocolate chip cookies
No fancy mixers or kitchen gadgets needed to make these healthy chocolate cookies!
Start by combining your dry ingredients into a large mixing bowl. Then, you’ll heat up the maple syrup and coconut oil together, either using the microwave or a small saucepan. Add the coconut oil and syrup mixture into the dry ingredients, along with the vanilla extract and milk, and mix until just combined. Fold through the chocolate chips.
Finally, form 16 small balls of dough and place on a lined baking tray, pressing down on each one to form a cookie shape. Bake the cookies for 12-15 minutes, or until lightly brown. Remove from the oven and let cool on the pan for 5 minutes, before transferring to a wire rack to cool completely.
The Ingredients and Substitutions
- Almond flour– Blanched almond flour gives the chocolate chip cookies a light texture. It’s also grain free, so keeps the cookies low carb, too. Avoid using almond meal, as it will make the cookies denser.
- Arrowroot starch– Works with the almond flour to keep the cookies soft and chewy, without falling apart or needing eggs. You can also use corn starch if you’d like.
- Baking powder– Gives the cookies some rise and width.
- Coconut oil– Replaces any need for butter, while keeping the cookies buttery and soft.
- Maple syrup– Gives sweetness to the cookies, without being overpowering. You can replace this with agave nectar.
- Vanilla extract– A MUST for any good cookie recipe.
- Milk of choice– I used unsweetened almond milk, but any milk of choice will work.
- Chocolate Chips– Use a mix of mini chocolate chips and standard chocolate chips to ensure there are mouthfuls in every bite. I used dairy free ones (that are also vegan and paleo!) but use whichever you prefer!
Can I make these chocolate chip cookies keto friendly?
I already have flourless keto chocolate chip cookies, but you can also adapt this recipe to be low carb too.
Instead of arrowroot starch, you can use ground flaxseed. Replace the maple syrup with keto maple syrup and also use sugar free chocolate chips.
Healthy Chocolate Chip Cookie Tips
- As these cookies contain no eggs and no sugar, they won’t spread. As such, you can be quite flexible with how thick or thin you want these cookies to be. I generally prefer them on the thicker side.
- DO NOT overbake the cookies! Again, these cookies are eggless, so if they are a little undercooked, it’s no issue.
- If your coconut oil and syrup mixture is still warm, let the cookie dough sit for a little bit, before folding through the chocolate chips- we don’t want the chocolate chips to melt!
- Avoid overmixing the batter- overmixing will make the cookies more prone to falling apart.
Storing and Freezing Cookies
- To store: Cookies should be stored in a sealable container for up to 1 week. You can also store in the refrigerator to keep them longer, for up to 2 weeks.
- To freeze: Healthy chocolate chip cookies are freezer friendly and can be stored in the freezer to keep longer. Place cookies in a ziplock bag or freezer friendly container. Cookies will keep fresh for up to 6 months.
More healthy cookie recipes
- Flourless Monster Cookies
- No Flour Cookies (6 flavors!)
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookies
- Almond Butter Cookies
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Best Healthy Chocolate Chip Cookies
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch * See notes
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 6 tablespoon maple syrup ** See notes
- 2 tablespoon coconut oil
- 1/4 cup coconut milk *** See notes
- 1/2 cup chocolate chips of choice
Instructions
- Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside.
- In a large mixing bowl, combine your dry ingredients and mix well.
- In a microwave-safe bowl or in a saucepan over the stove, combine your coconut oil and syrup, and heat until melted. Whisk together until combined.
- Add the syrup/coconut oil mixture to the dry mixture, along with the vanilla extract and coconut milk, and mix very well. Fold in your chocolate chips.
- Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape.
- Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely.
Notes
Nutrition
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What a wonderful cookie recipe! I never knew those ingredients would work together and bind into a perfect cookie dough and baked cookie batch. Yes, I mentioned cookie dough because I would taste the raw dough before heating it up into cookies!
@Arman,
Typo in the instructions. You have 175F/350C… That should be 175C/350F right? Currently have a batch in the oven as we speak at 175F at 15 mins and they don’t look anywhere near baked. lol.
AHHH thank you so much, fixing it now!
Made these cookies last night and just used 5 Tbs honey. The dough tasted a bit too sweet but the cookies turned out perfect and are not too sweet at all! Love em! My sister got her hands on them and I’m hoping she’s leaving some for me! Greetings from Germany, love your recipes!
Danke, Isabel!
These cookies look so fat, fluffy, and SO perfect!! I’m making some STAT!
These are amazing! So good!
Thank you, Emaleigh!
Just made these. They were pretty good but I wonder if I should have processed the almond flour. I use store bought but they seeming a bit grainy after cooking. Still yummy and edible though!!!
Hi Sue! It should be blanched almond flour 🙂
Can I substitute arrowroot flower for tapioca flour?
Sure can!
Hi Arman
I made the cookies but noticed a bit of a bitter aftertaste. I’m assuming it’s because I used a monk fruit liquid sweetener. Is it possible to use a granulated sweetener for this recipe? If so, how much would be needed to replace the 6 Tbsp of liquid sweetener?
Hi Jeff- it must be keto maple syrup. I haven’t tried granular.
can you do oat flour instead? or 1/3 of what it calls for using coconut flour?
I haven’t tried, oat flour would be best to experiment with.
Texture-wise, these were fine. They came out soft and chewy, which is how I like my chocolate chip cookies. However, they were lacking in the taste department. I think some sea salt would have made all the difference. They tasted almost watered down. I used unsweetened almond milk in place of the coconut milk, and carob chips in place of the chocolate ones, but I don’t think using the original ingredients would have made such a huge difference.
Hmmm that’s odd, most people find them too sweet- I can’t vouch for carob as I find it tasteless, but feel free to add salt!
I don’t know how you came up with these, but they’re SO good. I was skeptical, then I tried them. I couldn’t believe they made a cookie, let alone a chewy, soft, fluffy cookie. Only change I made was adding salt. Thanks for this recipe!
Cheers, John- You are so welcome!
These cookie are so yummy! First cookies I’ve made with almond flour that aren’t dry. Love, love, love them! Making another batch today. Totally impressed, great recipe and super easy 🙂
😀 Thank you, Megan!
Tried these with unsweetened almond milk! They smelled and tasted so amazing even though I had run out of vanilla extract and didn’t end up using any 🙁 I also found that hand-rolling them into balls challenging because my batter was so sticky and kept sticking onto my hands. Thankful I found this recipe though, thank you Arman!
Ahh thanks for the tip, Natasha! 🙂
If we leave out the arrowroot can we use eggs?
I haven’t tried- feel free to experiment and see!
Hi Arman! Just wondering if I could use a gluten free flour instead of the almond flour?
I haven’t tried but feel free to experiment and see!