Healthier Chocolate Chip Cookies

Melissa King Healthy Cookies, Recipes

I love cookies.  I love chocolate chip cookies. I mean, what’s not to love?  Cookies have always been my go to food for something sweet and chocolate chip cookies have always been one of my faves. It was about time I created a healthier chocolate chip cookie recipe to satisfy my cravings. I already have my Healthy Oatmeal Cookies and my Healthier Peanut Butter Cookies on the blog, so this was a natural fit.

cookies

I think one of the things that makes these taste so good is the ground vanilla bean.  It adds a nice sweetness.  I had my doubts that this recipe would work and was pleasantly surprised when I tasted the batter.  These are so amazingly good! I did use a little more sweetener than I normally do, because I didn’t know how it would turn out.   Next time I may attempt them with less.  I also might try sweetening them with dates.  They are still far healthier than traditional cookies, which usually contain 1 1/2 cups of sugar.

Healthier Chocolate Chip Cookies

Healthier Chocolate Chip Cookies

print shopping list
Prep Time 15 min Cook Time 13 min Serves 18 Cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor, grind the rolled oat into a fine consistency.
  3. Add them to a bowl with the rest of the dried ingredients.
  4. Mix all the wet ingredients in another bowl.
  5. Add the dry to wet and stir just until everything is combined.
  6. Fold in the chocolate chips. The batter will be on the wet side.
  7. Drop cookies onto a lined baking sheet and bake for 10-13 minutes.

by

Recipe Notes

Enjoy!

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

Snickerdoodle Caramel Ice Cream (Vegan)
Red Beans and Rice (Vegan and Gluten Free)
Slow Cooker Cabbage Soup
Homemade Vegan Nutella (Gluten Free, Paleo)

97 thoughts to “Healthier Chocolate Chip Cookies”

    1. They have less sugar. Some people like them, some hate them. I use them because they are much less sweet than regular chocolate chips.
      Reply
    1. You can use whatever you want. I like to use sugars that are mostly processed in nature, like maple syrup or honey. They also contain trace nutrients.
      Reply
  4. If I were using vanilla extract instead of the ground vanilla beans, would I use a Tbsp as well? I do want to get the ground vanilla beans soon! They sound like they would make everything taste so yummy!
    Reply
      1. Where on earth do you find the ground vanilla bean? Or whole ones to grind? I found them once at my Costco but now they do not have them :(
        Reply
        1. I have looked everywhere and the only place I have found them is Amazon. That's why I linked them in the recipe. One of my readers said they found some at Marshalls and also Williams Sonoma
          Reply
          1. Funny you mention it, I saw them at Kroger the other day (in Plano, Texas) and made a mental note for future reference. (Making these cookies as we speak...!)
  5. If u used dates how many would u use? I have dates and maple syrup. I'd like to use my dates :0) also I assume u rinse dates before you eat or use them.. Is there anything else u need to know when using them as a sweetener (like should I put them in a food processer)? Thanks!
    Reply
    1. I am not sure. I would soak your dates in water to soften them for about 10 minutes. Then blend them with just enough water to cover so they make a syrup. I would try 6-8 dates, but that is a guess. If it works please let me know!
      Reply
  6. I made these tonight. They turned out really good. My husband said they are a little bland. Is there anything i can add to them to make them not so bland for him?
    Reply
    1. Did you make them with vanilla extract or vanilla beans? That might have made a difference. You can also add a bit on cinnamon or even almond extract if you like.
      Reply
        1. Great! Cinnamon can make a food taste sweet without adding sugar. I use it in a lot of my desserts for that reason. :)
          Reply
          1. I wanted to try to make them a little moist. So, I added 1/2 cup of unsweetened applesauce. They turned out delish!!
  7. # i just LOVE your site!!!!!!!! and alot of your recipes i try to PIN (on pinterst), but when I click the PIN button it just leads me to your page, which i'm already a follower :) how do i search or just pin specific recipes?
    Reply
    1. Where are you clicking the pinterest button? The one on the side bar will take you directly to my Pinterest page. Right about the post, there are buttons click on that P to pin to Pinterest.
      Reply
  8. These sound great! I am definitely making a batch this weekend! I have some almond flour on hand, do you think I could use that in place of some (or all) of the white whole wheat flour?
    Reply
    1. You can use it in place of some for sure. You may be able to use it in place of all since there is egg in the recipe to help with binding. Let me know if if it works. I would love to know there is a grain free option.
      Reply
      1. I substituted almond flour in my batch tonight and they turned out great! Only a little crumbly but still VERY tasty! I also decided to leave the oats as is, so they were a little more like oatmeal-style cookies. In my next batch, I think I will use raisins instead of the chocolate. I'm looking forward to hearing about your use of dates as a sweetener... I think that will also help solve any crumbling issues with the grain-free option. Thanks for always posted delicious and healthy recipes!! :)
        Reply
        1. So happy they worked out! I put the oats in just to give the cookies a bit more sweetness without adding more sugar.
          Reply
      1. Okay so I live seriously in the middle of no where and I have no where to buy specialty flour so I used 3/4 cup whole wheat and 1/2 white unhealthy flour. I was worried the whole wheat would be too dense and I wanted my kids to eat them. I also used almond extract. DELICIOUS! I'm excited to get healthier flour and try it. I'm baby stepping into this whole food, healthy eating and your website is such an inspiration. Thank you and keep 'em coming! You rock!
        Reply
        1. AW..thank you! I am so happy it worked out for you. Baby steps are the way to go. We didn't change overnight either. :)
          Reply
          1. I used whole wheat flour exclusively, and you are right, a bit denser. But still really yummy! I'm thinking next time I could make it just one cup of whole wheat, and maybe 1/2 cup apple sauce added... Think that would help with the consistency?
          2. That may help. You could sub some of the whole wheat flour for oat flour. It's a bit lighter and I often use 1/2 whole wheat 1/2 oat flour. I make the oat flour by grinding rolled oats in the blender.
  11. “Healthier Chocolate Chip Cookies | My Whole Food Life” was a remarkable post and thus I personally ended up being really glad to locate the blog. I appreciate it,Pete
    Reply
  12. Made these for the first time tonight. I have to follow a gluten-free diet, so I made these with whole grain brown rice flour... DELICIOUS! So far I am 3 for 3 of your recipes! I have loved them all! I also made another batch of your maple vanilla granola! I'm hooked! :0)
    Reply
    1. Awesome! I love that granola too! I am so happy you were able to make this gluten free! Did you need to add an extra egg or another binder?
      Reply
      1. Nope! I used the flax egg replacement Because I am allergic to eggs as well. I did the amount stated in your recipe- worked out great!
        Reply
  13. These were really bland. Wonder why? Also, they are really pale/anemic looking. They don't look anything like a traditional baked and slightly golden brown cookie. I won't make them again for both reasons but would like to get your feedback.
    Reply
    1. I am sorry you didn't like them. :( I used far less sweetener than traditional cookies. They are not brown because I didn't use brown sugar. Brown sugar and butter are what gives traditional cookies their color. They are a healthier version of the traditional cookie, so they are not going to taste exactly like the real thing. IF you were to try to make something similar in the future, you could add a little cinnamon to give it more flavor.
      Reply
  14. I made these tonight and they came out perfect! Just the right amount of sweetness, although I used vanilla extract instead of beans and substituted 1/2 cup of unsweetened coconut for 1/2 cup of oats. My whole family loved them, thank you for the recipe!
    Reply
    1. If you eat real eggs you can use them. If not, for 1 egg I do: 3 T warm water + 1 T flax meal. Whisk it together and place in the fridge for a minute or two. That's it. Works great!
      Reply
  17. I just made these - oh they ate wonderful! This my first time substituting maple syrup for white sugar - couldn't even tell the difference! My boys, 7 & 4, said these are "Mmm, Mmm, great!". Added to my recipe box for sure. ;)
    Reply
  18. These totally hit the spot tonight for dessert. First time using the ground vanilla beans and wow it makes them so yummy! Will be making again for sure!
    Reply
  19. I can not find and am unfamiliar with coconut oil. Can this be replaced with something else? Thanks! Can't wait to try these!
    Reply
    1. It could probably be replaced with grape seed oil. However, I think the coconut oil helps give it a sweetness, so it may taste slightly different.
      Reply
  20. I just made these and they are good! I'm just beginning to incorporate cleaner eating into my menu (as in today) and was wondering how they would taste. They are definitely not what we're used to but very good. I'm curious to see what my husband and son think about them. Thanks for sharing the recipe!
    Reply

Leave a Reply

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