Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Healthy Chocolate Cookies

Healthy Chocolate Cookies with no butter, white sugar, oil, or flour. These cookies are thick, chewy, and filled with good-for-you ingredients.
Course Dessert, Snack
Cuisine American
Keyword healthy chocolate cookies
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 23 cookies
Calories 130kcal
Cost $4.02


  • 1 cup (242g) creamy peanut butter
  • 2/3 cup (142g) coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (23g) unsweetened Dutch process cocoa powder (See Note 1)
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/2 cup (89g) dark chocolate chips, plus extra for topping
  • Optional: Maldon sea salt flakes


  • PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a nonstick liner.
  • WET INGREDIENTS: In a medium sized bowl, beat together the 1 cup peanut butter, 2/3 cup coconut sugar, and 1/2 teaspoon vanilla extract. Don't heat up the peanut butter at all, even if it's a little stiff and hard to work with. Beat together with a hand mixer until smooth.
  • DRY INGREDIENTS: In a separate bowl, combine the 1/4 cup Dutch process cocoa powder, 1/8 teaspoon salt, and 1 teaspoon baking soda. Stir to combine.
  • COMBINE: Add dry ingredients to the wet ingredients and mix until just combined. Add in the egg, beat until just combined. Stir in the 1/2 cup dark chocolate chips.
  • FORM COOKIE DOUGH BALLS: Use a tablespoon measuring spoon to measure exact amounts of dough for how big the cookies should be. Roll the tablespoon amount of dough into a ball and flatten slightly with your hands. Press 3-4 chocolate chips into the tops of the cookie dough balls.
  • BAKE: Bake for 6-8 minutes. Watch them carefully because they go from perfectly baked to burned very quickly because of the coconut sugar. If desired, add a few more chocolate chips on top, let melt slightly from residual heat, and then add on a sprinkle of sea salt.
  • COOL: These cookies are crumbly while they are hot. Let them cool completely to firm up and harden (or enjoy some deliciously hot, but crumbly cookies right out of the oven). Store in an airtight container at room temperature. Cookies best eaten within 2-3 days.


Note 1: Make sure to get Dutch process instead of natural or plain cocoa powder. The Dutch process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make these cookies overly dry and less flavorful. Here’s the exact cocoa powder I use (and highly recommend; affiliate link)


Serving: 23cookies | Calories: 130kcal | Carbohydrates: 14.6g | Protein: 3.3g | Fat: 7.5g | Cholesterol: 8.1mg | Sodium: 57.3mg | Fiber: 1.2g | Sugar: 12.3g