Healthy Chocolate Chip Cookies
Me + Dessert = Fly + Lamp
Bad image, but it’s so true. So onto the cookies shall we?
Okay, so first of all I’d like to apologize for not coming out with a chocolate chip 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. Here at Desserts with Benefits, we make nutritious recipes.
These Healthy Chocolate Chip Cookies are made with whole grains, zero butter, and most importantly, zero sugar!
And to make the cookies suitable for everyone I made them eggless. These cookies are soft, buttery and sweet. I’ll take a whole stack of cookies, thank you very much.
Healthy Chocolate Chip Cookies
- 180g (1½ cups) Oat Flour
- 96g (½ cup) Granulated Erythritol
- 1 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- 112g (½ cup) Coconut Oil
- ¼ cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- 2 tsp Natural Butter Flavor
- 1 tsp Liquid Stevia Extract
- ½ cup No-Sugar-Added Dark Chocolate Chips
- Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- In a medium-sized bowl, whisk together the oat flour, erythritol, baking powder and salt.
- In a large bowl, whisk together the coconut oil, almond milk, vanilla extract, butter flavor and stevia extract. Dump the dry ingredients over the wet ingredients and fold together with a silicone spatula. Fold in the chocolate chips.
- Scoop 2 heaping tablespoons of the cookie dough into your palms, roll it into a ball, then gently flatten it into a patty shape. Place the cookie dough patty onto the prepared cookie sheet. Do this with the rest of the cookie dough.
- Bake for 12 minutes. Slide the parchment paper off the cookie sheets and onto wire cooling racks to cool. Serve immediately, or store in a tightly sealed container at room temperature for up to 3 days.
Recipe republished with permission from the Naughty or Nice Cookbook!
HERE’S A VIDEO SHOWING YOU HOW FAST AND EASY IT IS TO MAKE THESE HEALTHY CHOCOLATE CHIP COOKIES!
Feel naughty, eat nice.
THANK YOU so much you may have just saved my life!
One question though: where do you find butter extract?
I buy natural butter flavor from Amazon! It’s linked in the recipe 🙂
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 😉
Oooo good idea! I need to try nuking the cookies to make the chocolate all gooey and warm again, mmmm delicious.
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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!
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!
This is so healthy! I loved the fact that these are guilt free. Wonderful cookies!
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!!
Bookmarked!! I love your web site!
This is a fantastic site. I am going to try the recipes. Thank you for such amazing/healthier yummy ideas!
Jessica- Is there any other options for soy milk?
Yup, you can use any other “milk” you like! Dairy, lactose-free, soy, almond, cashew, coconut, etc 🙂
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!
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!
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Do you think I can use brown rice protein powder in place of the brown rice flour?
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 😉
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.
Oh my gosh! That’s such a good idea! Chickpeas seem to add a really good texture to cookies. I’m glad your kids liked them, I definitely want/need to try that now 😀
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 😉
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 🙂
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! 🙂
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 😉
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 🙂
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!
Can’t wait to try these 🙂 One question – Can I use apple cider instead of Baking Powder?
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!
I just bought your Naughty or Nice cookbook and love it! I had a question about the coconut oil used in this recipe and a couple others. It says coconut oil, liquid. Does this mean you have to use the actual liquid coconut oil (like it as packaged as a liquid)? Or can I use the solid coconut oil and just melt it into a liquid before mixing it in to the recipe?
Hi Nikayla! Thanks so so much for getting a copy of Naughty or Nice! 😀
When I say “coconut oil, liquid” I mean regular solid coconut oil, the kind that will firm up when cold, but in melted form. Hope this helps 🙂
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