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Healthy Chocolate Chip Cookies

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 "specialty" 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 typical 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 190kcal
Author Chelsea
Cost $3.22


  • Sheet Pan & Silpat Liner or Parchment Paper


  • 2 teaspoons (10g) vanilla extract
  • 1 large egg
  • 4 tablespoons (43g) (up to 6) dark brown sugar Note 1
  • 1/2 cup (111g) melted coconut oil Note 2
  • 1 and 1/2 cups (160g) oat flour (regular oats blended in a blender -- See Note 3)
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt Note 4
  • 1/2 cup (85g) dark chocolate chips Note 5
  • Optional: sea salt flakes & additional dark chocolate chips for topping cookies


  • MELT 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 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, stirring 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 1 and 1/2 cups of oat flour. Set aside.
  • WET INGREDIENTS: In a medium-sized bowl, combine the cooled coconut oil, vanilla extract, large egg, and brown sugar in a bowl. Briskly whisk everything together until completely smooth.
  • DRY INGREDIENTS: Add the oat flour, baking soda, cinnamon, and salt. Mix with a wooden spoon and stir until just combined; 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 portion 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 rolled, chill all the 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 underbaking 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 unbaked cookie dough rather than baked cookies. 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.


* 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: Sugar: We love dark brown sugar, and light brown sugar will also work. Alternatively, use coconut sugar for 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, since most of the sweetness comes from the chocolate chips. Lightly pack brown sugar in measuring cups when measuring.
Note 2: Coconut oil: 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: Oats: Regular, old-fashioned oats or quick oats will work. Ensure the oats are completely and thoroughly blended to a powder before measuring. Gently pack in measuring cups and level off the top.
Note 4: Salt: Reduce to 1/4 teaspoon if using table salt instead of fine sea salt -- these two salts aren't the same.
Note 5Chocolate: 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. If you're highly sensitive to dairy, check the ingredient labels to be sure milk fat or non-fat milk aren't added.
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 (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, as well. This ensures even emulsification of ingredients instead of a cold egg seizing up warm or hot coconut oil.


Serving: 1serving | Calories: 190kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 111mg | Potassium: 124mg | Fiber: 2g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg