Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

Me + Dessert  =  Fly + Lamp

Healthy Chocolate Chip Cookies

Bad image, but it’s so true.

So onto the cookies shall we?

Healthy Chocolate Chip Cookies

Okay, so first of all I’d like to apologize for not coming out with a healthy chocolate chip/chunk cookie recipe sooner.  I was so intimidated.  All chocolate chip cookies have a ton of butter and a bucket full of sugar.  That won’t be happening here, people.

Healthy Chocolate Chip Cookies Healthy Chocolate Chip Cookies Healthy Chocolate Chip Cookies

Here at Desserts with Benefits, we make nutritious recipes  :)

So these Healthy Chocolate Chip Cookies are made with whole grains, no butter and most importantly, NO white sugar!  And to make the cookies suitable for everyone I made them eggless, but you can try using an egg instead of the egg replacer if you like.

Either way though, these cookies are going to be delicious!  These are soft, buttery and sweet just like regular chocolate chip cookies, except the chocolate- and cookie-size have been super-sized!

Healthy Chocolate Chunk Cookies (gluten free, vegan)

Yield: 10 jumbo cookies



  1. Preheat the oven to 350 degrees and line 2 cookie sheets with Silpats.
  2. In a large bowl, whisk together the oat flour, sorghum flour, starch, egg replacer powder, baking powder and salt.
  3. Add the chocolate chunks to the dry ingredients and stir together.
  4. In a small bowl, whisk together the vanilla sugar, oil, soy milk and extracts. Pour over the dry ingredients and fold together.
  5. When everything is fully incorporated and mixture is even, use a 1/4 cup measuring cup to portion out the dough onto the cookie sheets.
  6. Flatten the dough mounds slightly with your hands with light and repetitive tapping motion. Bake cookies for ~10-13 minutes. Carefully transfer the Silpats off the hot baking sheet and onto the counter and let cool completely.


**I used UNROASTED sesame oil (light in color, not dark), NOT roasted sesame oil! That would make the cookies taste like Chinese food haha. I planned on using coconut oil but I ran out.

These cookies are best served THE DAY THEY ARE MADE. I didn't wrap mine well enough and they got crumbly the next day :(

Healthy Chocolate Chunk Cookies

^^ this is what my oat flour looked like after grinding in the food processor

Time for a nutrition label showdown!  Rachael Ray’s nutrition label is on the left,  then Desserts with Benefits nutrition label is on the right:

Healthy Chocolate Chip Cookies  Healthy Chocolate Chip Cookies

Oh my goodness, can you believe the difference in these nutrition labels?!

  • 570 calories vs. 230 calories
  • 26g fat vs. 14g fat
  • 62g sugar vs. 6g sugar

I think it’s pretty obvious which cookie wins in this competition  😉  Plus, my recipe is much lower in saturated fat and cholesterol, and higher in fiber and protein.  I’ll take the whole stack of cookies below, thank you very much.

Healthy Chocolate Chip Cookies

30 comments on “Healthy Chocolate Chip Cookies

  1. THANK YOU so much you may have just saved my life!
    One question though: where do you find butter extract?

  2. These look so good!
    Most gluten free baked goods are best eaten the same day, they’re almost always crumbly and dry the next day. The trick to keeping them fresh is freezing them though! They reheat in the microwave and they are just as good as fresh. This is what I do when I bake a batch of gluten free cookies, otherwise I’ll eat the whole batch 😉

    • dessertswithbenefits

      Oooo good idea! I need to try nuking the cookies to make the chocolate all gooey and warm again, mmmm delicious.

  3. Pingback: | Adam Paul Green

  4. These chocolate chunk cookies look amazing! I love how you do the nutrition label comparisons – truly stunning results!
    I would much rather have a handful of these cookies than any regular chocolate chip cookie.
    Is there something I can substitute for the Ener-G Egg Replacer? I’m wondering if ground flax and water would work. Or possibly a regular egg?
    Also, could I use Xylitol in place of the Erythritol in this recipe?
    Gorgeous cookies – pinning!

    • dessertswithbenefits

      I haven’t tried substitution the egg replacer but I’m sure a flax egg would work just fine!
      Also, the xylitol will replace erythritol just fine too :)
      Thanks for the pin!

  5. This is so healthy! I loved the fact that these are guilt free. Wonderful cookies!

  6. Great job, Jessica! These look great! I like that they don’t look super gooey or messy – so they’d be perfect for me to take to work. :) I also love Enjoy Life chocolate chunks too! They are amazing!!

  7. Pingback: Inger Porrazzo

  8. Bookmarked!! I love your web site!

  9. This is a fantastic site. I am going to try the recipes. Thank you for such amazing/healthier yummy ideas!

  10. Jessica- Is there any other options for soy milk?

    Thanks! :)

    • dessertswithbenefits

      Yup, you can use any other “milk” you like! Dairy, lactose-free, soy, almond, cashew, coconut, etc :)

  11. Pingback: Google

  12. These cookies look awesome, and I want to make them, however I’m new to the egg replacer. Is there some amount of water I need to mix with the replacer and let gel like a flax egg, or is it really just the amount of the powder in the recipe? Thanks!

    • dessertswithbenefits

      I’m not really a pro at using egg replacer either 😉
      In this recipe, I just mixed the egg replacer powder in with the dry ingredients, I skipped the “whisking it with water” step. I didn’t follow the directions on the package, this recipe just calls for the powder.
      I haven’t tried using flax in place of the ener-g but you can try that out if you like, or you can use a whole egg if you would rather do that :)
      Hope you like the recipe!

  13. Pingback: Needs Salt » swooning over.

  14. Do you think I can use brown rice protein powder in place of the brown rice flour?

    • Rena-
      Hmmm, I haven’t tried it so I’m not sure. You can give it a shot though! You might need extra protein powder to thicken up the dough, or you might need extra coconut oil or milk to help get the mixture into a dough.
      I don’t want to be pessimistic or anything, but in case the cookies don’t work, you can place the baked cookies into a blender with a splash of milk (dairy, soy, almond, coconut, etc), some cocoa powder and some stevia to make a milkshake, or you can stir it into cereal/oatmeal. I have a lot of experience with baking fails… clearly 😉
      Good luck!

  15. thank you for the recipe. i blended in a can of chick peas, 2 tbs of chia seeds, and another 1/4 of almond milk. my kids (1.5 and 2.5) loved these cookies. the 2.5 year old mostly only wants sweets so i found your website about a week ago and try to make something healthier for her.

  16. Note to self, 1/2 cup oat flour, 1/4 cup peanut flour, 1/4 whole wheat pastry flour, applesauce instead of oil and egg beaters instead of ener g egg replacer (bc I didn’t have any) makes them come out muffin tops. delicious, but not cookies by any means lol. However by using a drop tool that makes it out to 24 cookies per batch they’re only 40 cals per “cookie”. lol I think I’ll try them again but not on a whim and no substitutions next time 😉

    • Chelsea-
      Yeah, sometimes substitutions can make a recipe go south :(
      I hope you get to try the recipe again!
      BUT… great idea with the peanut flour! I really want to make more cookie recipes with that… it’s so delicioussss :)

  17. I’m actually pretty sure it was the egg beaters now… We made chili for dinner and I made cornbread and since I was still out of real eggs I used it. Came out dense like pancakes. No matter how much you whip them they just don’t fluff like the real thing. Real eggs for baking from now on! I will try the ener g egg replacer soon too.

    But yes Jess, I thought peanut butter and chocolate… the only thing better is mint and chocolate! :)

    • Chelsea-
      Oh yeah, good point! I’ve never had much success with baking with liquid egg whites. I feel like they cook well for scrambled eggs but NEVER desserts! If you don’t want to by the egg replacer maybe you can try using a whole egg instead. It’s a bit easier but I’ve read that eggs make for a cakier cookie.
      And YES, peanut butter + chocolate and mint + chocolate are like, the best combos ever 😉

  18. Hey Jessica,
    I Tried these today, Came out really well. Used flax seeds instead of egg replacer! Thats all! And they were a HIT!

    Thank you! Theres so much more a gotta try. I make one of your recipes each day for past week or more. I am so glad i came across your blog.

    Greetings from India :)

    • Ridhima-
      Oh wow! I’m so glad the flax seeds worked instead of the egg replacer! I need to try that next time I make these cookies :)
      And I’m SO happy you found my blog too. It’s so great to hear it when people make my recipes 😀
      Have a great dessert-filled week!

  19. Hi Jessica!

    Can’t wait to try these :) One question – Can I use apple cider instead of Baking Powder?

    • Radi-
      I’m afraid baking powder is an essential ingredient in this recipe… however, you can try omitting it entirely to get a dense, chewier cookie. I haven’t tried that in this specific recipe, but I tried it in another cookie recipe and it worked out just fine. If you’re not comfortable making that sub I would just recommend getting some baking powder 😀
      Hope you like the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This website may use cookies.