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

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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.

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Recipe Notes

Enjoy!

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97 thoughts to “Healthier Chocolate Chip Cookies”

  1. We made these today and they got a thumbs up from the Hubs, who doesn't normally enjoy healthier versions of things. I used honey instead of maple syrup and vanilla extract (1 T) and they turned out great. The recipe was super easy too! Thank you so much for posting it!
    Reply
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  3. Thanks for a great recipe. I'm in the slow process on reducing on processed foods and your website is great. Also great photography... It really makes you want to get in the kitchen! Well done! :)
    Reply
  4. I just made these, however, I made a few substitutions. I did 3/4 C Whole Wheat flour & 1/2 C Oat flour b/c I was worried they'd be too dense if I did 100% Whole Wheat flour & I didn't have any Whole Wheat White Flour on hand. I, also, added 1/2 C unsweetened shredded coconut instead of 1/2 C of oats. Finally, I added 1/4 C unsweetened applesauce for moistness b/c I was worried the cookies would be too dry. I think mine taste like an all spice cake, but they're really good. I'd like to make this again w/o the applesauce & see if they'd taste good as a dry cookie. Thanks for a healthy alternative recipe:)
    Reply
  6. For these (and other recipes you have), when you're subbing maple syrup, does it taste at all like maple syrup? I truly despise the flavor, and have yet to try any of your yummy looking recipes for fear of not liking the end result. I'd LOVE to replace my regular sugar, so hopefully you can tell me good news about any maple flavor!
    Reply
    1. I don't think it does at all, but if you are sensitive to it, maybe you can try honey instead? Also, you can try coconut sugar. It does not taste like coconut at all. More like a milder brown sugar.
      Reply
  8. Hi, You have some pretty awesome recipes here. i was very excited to try this recipe but for some reason it came out a bit flavorless and dry. i am not sure what went wrong but i followed everything to the T. Do you have another recipe that comes out more moist?
    Reply
  9. Oooooh! I will have to try these! I've been wanting to try using wheat flour in cookie recipes, but it's so grainy and I am afraid of it lol. But these look good! And for anyone who doesn't like carob chips, or who is unsure of them (like myself), but still wants a healthier chocolate, you can use cacao chips! I have used them in almost every type of baking I do and LOVE them.
    Reply
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  11. After reading all the comments and seeing some of the commentators issues with the cookies this is what I did and maybe it can help you all.... To get them more moist I added 1/2 cup unsweetened applesauce, did 1 T pure vanilla extract and used semi sweet chocolate chips. That helped sweeten and moisten the cookies a lot (I needed to do this for my husband who is just getting used to eating healthier, and came from a family of heavy salt & sugar eaters!).
    Reply
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  13. Is the coconut oil measured as a solid or in liquid form? Sorry for so many questions lately, I am new to your recipes and eating healthier without so much processed and sugar, but I LOVE IT! Everything I have been making of yours has been delicious! I made the peanut noodle stir fry twice in 5 days! Thank you for great and satisfying recipes!!!
    Reply
    1. I'm so glad you like the recipes! Don't worry about asking too many questions. We were all new to this once. :) I always measure the coconut oil after melting.
      Reply
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  17. What is the amount of oats I would used after it is ground? (I already have oats ground from other recipes and want to use them up) Thanks!!
    Reply
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  20. I was thinking I'd try using gluten free all purpose flour (Trader Joe's, which does not contain xanthan gum). I'm new to gluten free baking. Think this would work? OR, have you ever tried them using ALL oat flour? Thanks!
    Reply
    1. If you use gluten free oat flour, you may need to add an extra egg. Same for a gluten free mix. Should work though.
      Reply

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