Home > Desserts > Healthy Chocolate Chip Cookies Healthy Chocolate Chip Cookies November 6, 2014 | 428 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in ONE bowl, and don’t require any “speciality” ingredients or trips to a local health foods store — you might already have everything needed in the pantry! Try our healthy oatmeal chocolate chip cookies, healthy chocolate cookies, or healthy pumpkin cookies next time! Healthy Chocolate Chip Cookies I had a few criteria’s for these cookies to come into existence: The ingredients needed to be “normal” — you shouldn’t have to go to a speciality health food store to be able to make these cookies. In fact, you may already have everything needed for this recipe in your pantry! The ingredients needed to actually be good nutritionally — not just a couple of nutritious swaps. We’ve got oats, an egg, coconut oil, cinnamon, salt, and dark chocolate chips all which have great nutritional benefits. There is some sugar in this recipe, but a very small amount — in fact a fraction of what you’d find in typical chewy chocolate chip cookies! This recipe needed to be simple to execute and fast to whip together. Check! Only one bowl, a hand whisk, and wooden spoon needed to have freshly-baked healthy chocolate chip cookies. What To Expect From This Recipe If you’re expecting this recipe to taste like regular chocolate chip cookies, I’ll tell you right here, this is not the recipe. There’s a reason loads of butter, tons of sugar, and even more chocolate makes such a compellingly delicious treat. When you take all that out, you can still have delicious cookies, but they’re going to taste pretty different. Texture-wise: These cookies are very crunchy with a sandy-like texture. Sandy textured cookies are made by using less sugar, less liquid, and a higher fat content (we use coconut oil as the fat (with nutritional benefits) in this recipe). These cookies quickly disintegrate, practically melting away in your mouth in one bite. These cookies are more dry than regular cookies — more of a crunchy cookie as opposed to soft & chewy. Flavor-wise: Fresh out of the oven, these cookies taste like crumbly, chewy oat bites with pools of melted chocolate. If you love oats, you will likely enjoy these cookies. If you aren’t a big oat fan, this is probably not the recipe for you! These also have a strong dark chocolate flavor from the dark chocolate chips (other chocolate can be used, it will just reduce health benefits of these cookies — more on this later). Finally, these aren’t very sweet; most of the sweetness comes from the chocolate chips. If you’d like them to be slightly sweeter, the brown sugar can be increased. I highly recommend topping the cookies with extra chocolate chips and a pinch of sea salt flakes for the perfect crunchy, salty & sweet treat! First off, what is oat flour? These healthy chocolate chip cookies use oats, which we blend up into a flour consistency, as the base for this recipe. Most healthy cookies call for flours you’ll likely have to buy online or at a health food store, so it was important to me that this recipe used something that most people have — old fashioned OR quick oats. Either will work in this recipe; steel cut oats are the only oats that don’t work. The oats are blended up before being added to the batter, and they resemble flour and serve the same function. Before you get overwhelmed, making oat flour takes mere minutes, it’s ridiculously easy! How to make powdered oats: Add the old-fashioned oats or quick oats to a food processor or small blender jar. Pulse or blend the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. (This will affect the texture and liquid absorption of these cookies.) QUICK TIP Make sure to measure the oats once they’ve been blended into a powder and not before. Gently pack the oats into the measuring cup and level the top off. It’s important to measure the oat flour correctly for the recipe to work properly. Other Ingredients in Healthy Chocolate Chip Cookies Below are some notes about the ingredients in this recipe. Oats. This ingredient is discussed more in depth up above. Read up on the amazing benefits of oats and why we love them in this healthy chocolate chip cookie recipe. Vanilla extract, salt, and cinnamon. All of these ingredients are hugely important for flavor of the cookies and add no additional calories. Cinnamon also boasts great health benefits, so why not throw it in these cookies?! If you aren’t a cinnamon fan, feel free to reduce the overall amount, but note that the flavor will also lack a bit with it left out or greatly reduced. Egg. The egg is important for binding and giving these cookies rise. Eggs are a great healthful ingredient to use — they have healthy fats and lots of protein! Baking soda. This is important for the structure of the cookies; be sure to use fresh baking soda. Other Ingredients in Healthy Chocolate Chip Cookies Continued Coconut oil. This oil is linked to myriads of health benefits and is integral to the cookie flavor and texture. Two important things to note when using this ingredient — measure it in its liquid state and let it fully cool to room temperature before adding to the cookies. This recipe relies on coconut oil, other oils won’t work the same. Brown sugar (OR coconut sugar). Obviously not a nutritious ingredient, but these cookies do need a little sweetness. We’re using a mere 4-6 tablespoons which is a fraction of the 2 (or more) cups you’ll find in a regular cookie recipe. This recipe does work with coconut sugar if you’d prefer to use a non-refined sugar. Dark chocolate chips. Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant content, mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chips will work in this recipe, it will just be slightly less nutritious with milk or semi-sweet chips. Healthy Chocolate Chip Cookies Tips Measure carefully. This recipe is very precise (as most baking is). It’s quick to make, but be precise in measuring everything fully and leveled to the top. To level the tops, sweep a metal spatula or the flat side of a knife across the top of the measuring cup. Follow the recipe. Even “tried and true” substitutions (think flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour) don’t work the same in these cookies — this recipe is fairly particular. Make gluten-free Healthy Chocolate Chip Cookies. While the ingredients in these bars are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Use room temperature ingredients. It’s best if the egg is at room temperature and the melted coconut oil is at room temperature. This ensures an even emulsion of ingredients instead of a cold egg seizing up warm or hot coconut oil. Healthy Chocolate Chip Cookies Tips Continued Measure cookie dough balls precisely. Each cookie dough ball should be 1 tablespoon in size. Roll and then slightly flatten the cookie dough balls before baking. Bake on a lined sheet pan. A Silpat liner or parchment paper helps bake foods evenly without burning and allows the cookies to release from the pan and clean up effortlessly. Without the liner, we found the bottoms of the cookies crisped up more than we liked. These cookies are very crumbly right out of the oven. Let them stand on the tray for a few minutes to firm up before carefully removing them with a metal spatula to a cooling rack. Handle delicately. Again, these cookies can be very crumbly and delicate. Move them carefully to avoid them breaking and crumbling apart. QUICK TIP While this recipe is very simple to make, it’s also fairly particular. I recommend following the recipe closely and measuring carefully. More nutritious treats to try Healthy Breakfast Cookies made with peanut butter Banana Bread with Greek Yogurt and loads of other nutritious ingredient swaps Chocolate Banana Muffins bakery-style, made better-for-you muffins Healthy Brownies made with no flour, no refined white sugar, & no butter Granola Bars naturally sweetened with dates FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Chocolate Chip Cookies 4.79 from 114 votes - Review this recipe Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in ONE bowl, and don't require any "speciality" ingredients or trips to a local health foods store -- you might already have everything needed in the pantry!These cookies are drier and more sandy than typically cookies. They're crunchy and practically melt in your mouth. We love them, but be prepared for a unique cookie texture here! SAVE TO RECIPE BOX Print Recipe Healthy Chocolate Chip Cookies 4.79 from 114 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious Healthy Chocolate Chip Cookies with no gluten or dairy. These cookies have very little sugar, come together quickly in ONE bowl, and don't require any "speciality" ingredients or trips to a local health foods store -- you might already have everything needed in the pantry!These cookies are drier and more sandy than typically cookies. They're crunchy and practically melt in your mouth. We love them, but be prepared for a unique cookie texture here! Course Dessert Cuisine Healthy, Vegetarian Keyword Healthy Chocolate Chip Cookies Prep Time 20 minutes Cook Time 10 minutes Chilling Time 30 minutes Total Time 1 hour Servings 18 cookies Calories 126kcal Author Chelsea Cost $3.22 EquipmentSheet Pan & Silpat Liner or Parchment Paper Ingredients2 teaspoons (10g) vanilla extract1 large egg4 tablespoons (43g) (up to 6) dark brown sugar Note 11/2 cup (111g) melted coconut oil Note 21 and 1/2 cups (160g) oat flour (regular oats blended in a blender -- See Note 3)1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon fine sea salt Note 41/2 cup (85g) dark chocolate chips Note 5Optional: sea salt flakes & additional dark chocolate chips for topping cookies InstructionsMELT COCONUT OIL: Melt the coconut oil in the microwave until it is liquid. Measure a level 1/2 cup of oil once fully melted. Set aside to cool back to room temperature -- it should not be hot when adding in to the recipe.BLEND OATS: Add old-fashioned oats to a blender or food processor. Blend or process until the oats are fine and resemble flour, stir and re-blend if needed so that ALL the oats are a fine powder. Measure the oat flour after blending and not before, to get a level and gently packed in 1 and 1/2 cups of oat flour. Set aside. WET INGREDIENTS: In a medium-sized bowl, combine the cooled to room temperature coconut oil, vanilla extract, large egg, and brown sugar in a bowl. Briskly whisk everything together until completely smooth. DRY INGREDIENTS: Adding to the same bowl, add that perfectly measured oat flour, baking soda, cinnamon, and salt. Mix to a wooden spoon and stir until just combined and then stir in the dark chocolate chips. CHILL: Cover the dough tightly and chill for 20-30 minutes. (Don't skip chilling, but don't chill longer than 30 minutes or the dough is almost impossible to shape!) Meanwhile, preheat the oven to 350 degrees F. Remove the dough and use a 1 tablespoon measuring spoon to measure out cookie dough balls. Tightly roll the balls and then slightly flatten. You should get 22-24 cookies from this dough. Place rolled out balls on a parchment-paper lined plate. Once all rolled, chill all the rolled cookie dough balls for another 10 minutes. BAKE: Once chilled, transfer the cookie dough balls to a lined sheet pan, spacing them out 2-inches apart. Bake for 7-9 minutes (we think they're perfect at 8 minutes) or until no longer gooey looking on top. Slightly under-baking is best for flavor and texture. Carefully remove the tray from the oven. IF desired, press a few more chocolate chips into the tops of the cookies. It makes them look pretty and ensures chocolate in every bite! Once those chips have melted a bit, add a sprinkle of sea salt onto the melted chocolate if desired. Let the cookies stand on the sheet pan for 5 minutes. Then, very carefully, use a spatula to remove from the sheet pan to a cooling rack. Handle delicately, these cookies are crumbly. ENJOY/FREEZING LEFTOVER COOKIE DOUGH: Enjoy hot, warm, or at room temperature (we like them best right out of the oven!). Cookies are best the same day they're made -- they get harder and less sweet every day following. I recommend freezing the un-baked cookie dough. Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute to bake time. Recipe Notes* While the ingredients in these cookies are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Note 1: We love dark brown sugar, light brown sugar will also work. Alternatively, use coconut sugar for a non-refined sugar. If you aren't used to healthier treats, increase this amount to 5-6 tablespoons (we typically do 6 tablespoons). These cookies aren't overly sweet, most of the sweetness comes from the chocolate chips. Lightly pack brown sugar in measuring cups when measuring. Note 2: I have found a good amount of variation in coconut oil brands; some brands leave a stronger coconut flavor in some brands than others. I personally use LouAna Coconut Oil. It is very important the oil is fully cooled to room temperature (if you touch it and don't feel a temperature it's at room temperature) before adding to this recipe. Note 3: Regular, old fashioned oats or quick oats will work. Ensure the oats are completely and throughly blended to a powder before measuring. Gently pack in measuring cups and level off the top. Note 4: Reduce to 1/4 teaspoon if using table salt instead of fine sea salt -- these two salts aren't the same Note 5: Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant content, mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chips will work in this recipe, it will just be slightly less nutritious with milk or semi-sweet chips. A few quick tips: Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out properly. Even “tried and true” substitutions (think flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour) don’t work the same in these cookies — this recipe is fairly particular. Use room temperature ingredients. It's best if the egg is at room temperature and the melted coconut oil is at room temperature. This ensures an even emulsion of ingredients instead of a cold egg seizing up warm or hot coconut oil. Nutrition FactsServing: 1serving | Calories: 126kcal | Carbohydrates: 11.2g | Protein: 2g | Fat: 8.6g | Cholesterol: 10.3mg | Sodium: 6.3mg | Fiber: 0.9g | Sugar: 5.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.