Healthy Chocolate Chip Cookies
These Healthy Chocolate Chip Cookies are an easy way to provide yourself and your family with a delicious treat that’s also easy on the body.
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They use a combination of coconut flour and almond flour instead of your traditional flour. They are also sweetened with coconut palm sugar and honey. Coconut palm sugar is a great, natural sugar that gets the job done without the use of harsh refined sugar.
These Healthy Chocolate Chip Cookies are a dream come true! Yes, you can have delicious, chocolatey cookies, guilt free. Okay, I don’t recommend having two dozen cookies, but you can feel a bit better about rewarding yourself or your kids with a more mindful treat such as these.
When you are making these Healthy Chocolate Chip Cookies, keep in mind that with some of the healthy alternative ingredients, the nature of the baking is different. These cookies won’t spread out as they bake, so you will want to push them down with a spoon slightly to get the shape you want. I also recommend semi-sweet mini chocolate chips but you could use white chocolate chips or another kind, just be cognizant of the added sugar that comes with other chips.
Why You’ll Love This Recipe:
Wholesome ingredients: Made with almond and coconut flours, coconut sugar, and honey for a naturally sweetened treat.
Soft and chewy: Perfectly tender in the center with golden, slightly crisp edges.
Gluten-free and grain-free: A healthier twist on the classic chocolate chip cookie.
Family favorite: Loved by kids and adults alike, no one will guess they’re made with better-for-you ingredients.
Easy to make: One bowl, no chilling required, and ready in under 30 minutes.
Customizable: Add chopped nuts, coconut flakes, or dark chocolate chunks for your own twist.
Ingredients to Make Healthy Chocolate Chip Cookies:
- butter. Softened butter gives the cookies their rich flavor and chewy texture.
- coconut palm sugar. A natural sweetener similar to brown sugar while keeping the cookies refined sugar–free.
- eggs. Bind the ingredients and add moisture for that perfect chewy center. Use room temperature eggs for best results.
- honey. Adds extra sweetness and helps the cookies stay soft. Maple syrup can be substituted for a slightly different flavor.
- vanilla extract. Pure vanilla makes the biggest difference.
- almond flour. Creates a soft cookie while keeping the cookies gluten-free. Be sure to use finely ground almond flour.
- coconut flour. Helps absorb moisture and gives structure to the dough, measure carefully, as it’s very absorbent.
- baking soda. Helps the cookies rise slightly and gives them a light texture.
- mini chocolate chips. Ensure chocolate in every bite! Use dark, semi-sweet, or sugar-free chips depending on your preference.
How to Make Healthy Chocolate Chip Cookies:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and coconut sugar together until light and creamy.
- Add the eggs, honey, and vanilla extract, and mix until smooth and fully combined.
- Stir in the almond flour, coconut flour, baking soda, and salt until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
- Flatten slightly with your fingers or the back of a spoon.
- Bake for 9–11 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recommended Equipment
Recipe Notes & Tips:
- Cream the butter and sugar well: This step helps the cookies turn out light and chewy, beat until fluffy before adding the wet ingredients.
- Don’t over mix the dough: Once you add the flours, stir just until combined to keep the cookies soft and tender.
- Slightly underbake for softness: Remove the cookies when the edges are golden and the centers look a little soft, they’ll firm up as they cool.
- Cool on the pan first: Let the cookies rest for 5 minutes before transferring; this helps them set without breaking.
- Chill the dough (optional): For thicker cookies, refrigerate the dough for 20–30 minutes before baking.
- Add texture: Stir in chopped walnuts, pecans, or shredded coconut for extra flavor and crunch.
- Make it dairy-free: Use coconut oil or vegan butter and dairy-free chocolate chips.
Serving Suggestions:
- Homemade Unsweetened Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
- Peanut Butter Banana Cookies
How to Store:
Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerator: Store in an airtight container for up to 10 days. The cookies will stay soft and chewy but slightly firmer when chilled.
Freezer: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature before serving.
FAQs:
Absolutely. Maple syrup adds a subtle caramel flavor and works as a 1:1 substitute for honey.
Use softened (not melted) butter, don’t over mix the dough, and slightly underbake for that classic chewy center.
Not recommended. Coconut flour absorbs moisture and helps the cookies hold their shape. If you omit it, the dough may be too soft.
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Healthy Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 2 eggs
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and coconut sugar together until light and creamy.
- Add the eggs, honey, and vanilla extract, and mix until smooth and fully combined.
- Stir in the almond flour, coconut flour, baking soda, and salt until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
- Flatten slightly with your fingers or the back of a spoon.
- Bake for 9–11 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Cream the butter and sugar well: This step helps the cookies turn out light and chewy, beat until fluffy before adding the wet ingredients.
- Don’t over mix the dough: Once you add the flours, stir just until combined to keep the cookies soft and tender.
- Slightly underbake for softness: Remove the cookies when the edges are golden and the centers look a little soft, they’ll firm up as they cool.
- Cool on the pan first: Let the cookies rest for 5 minutes before transferring; this helps them set without breaking.
- Chill the dough (optional): For thicker cookies, refrigerate the dough for 20–30 minutes before baking.
- Add texture: Stir in chopped walnuts, pecans, or shredded coconut for extra flavor and crunch.
- Make it dairy-free: Use coconut oil or vegan butter and dairy-free chocolate chips.
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