This post may contain affiliate links. Read our disclosure policy.
I mean that in the sense that cookies aren’t a necessary part of a nutritious diet. But I certainly believe they are a necessary part of a happy life!
I was recently inspired to take a stab at making a cookie recipe that tasted wonderful, but was more of an everyday treat. Something you could enjoy without too much worry.
What I came up with contains no dairy and has less sugar than my typical cookie recipe while using a possibly “healthier” sugar (that’s basically an oxymoron). I also use white whole wheat flour for the best taste and texture with a little bump in nutrition.
I hope you’ll give this recipe a try and let me know what you think! I’ve also been working on a vegan chocolate chip cookie recipe. It’s not quite there yet, but if I can get it where I want it I’ll be sure to share that one too. Don’t worry, this isn’t becoming a healthy food blog any time soon. I just get so many requests for lighter recipes that I thought this would be fun!
Healthy Chocolate Chip Cookie Recipe Tips
White Whole Wheat Flour
I opted for white whole wheat flour for this recipe because it amps up the nutritional value without significantly altering the taste or texture. Regular whole wheat flour zaps moisture and can create dense baked goods with an overpowering wheat flavor. That’s definitely not what we want here, so sourcing white whole wheat flour is definitely worth the extra trip to the store! I find it’s available at many grocery stores these days, or you can order online.
How to Bake with Coconut Oil
I call for virgin coconut oil in this recipe. I find the aroma of the coconut is stronger than the actual taste, but if you hate coconut you may want to find another recipe. Or you can try using a dairy free butter alternative, if desired.
Using coconut oil in a baking recipe is actually really simple. The trick is to measure and use it when it’s solid, not melted. That way it acts more like butter! I find the absolute easiest way to measure coconut oil is with a kitchen scale, that way you don’t end up with a greasy mess everywhere.
Baking with Coconut Sugar
Coconut sugar is made by processing the sap produced by blossoms of coconut trees. It actually contains a fiber known as inulin which may help slow glucose absorption. I’m not a nutritionist, and the data on the health benefits of coconut sugar is limited. At the end of the day sugar is still sugar, but this may be a better alternative for those who want to avoid granulated sugar.
I’ve found coconut sugar routinely at Target and other major grocery stores. It tastes and looks very similar to brown sugar! If you can’t find it or don’t want to use it, you can use light brown sugar instead.
Extra Egg Yolk = Chewy
The additional protein and fat inside the extra egg yolk in this recipe helps to lend that delightful chewy texture. Don’t skip this step!
If you can’t have eggs, I’m sorry to say I haven’t found a great substitute that lends the same taste and texture. I am working on a vegan chocolate chip cookie recipe. If I nail that, I’ll be sure to publish it.
I used the Ghirardelli 60% cacao baking chips in this recipe because I love how big and round they are! You can get away with using slightly less because they pack a powerful chocolate punch. If you need to use dairy-free chocolate chips, there are more and more options available these days.
Storing Cookies & Freezing Cookie Dough
These cookies stay soft for days! Store them in an airtight container at room temperature for up to 3 days. If you’d like, you can refresh them in a 325°F oven or toaster oven for 3 to 5 minutes.
This cookie dough also freezes well! Get all of my tips for freezing cookie dough here.
More Cookie & Brownie Recipes:
- 1 1/4 cups (150 grams) white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (105 grams) virgin coconut oil, at room temperature (solid)
- 1 cup (155 grams) coconut sugar
- 1 teaspoon vanilla
- 1 large egg plus 1 egg yolk, at room temperature
- 3/4 cup (130 grams) dark chocolate chips
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer beat the coconut oil and coconut sugar until very well combined, about 2 minutes. Add the egg, yolk, and vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips.
- Divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
- Bake for 9 to 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Photos by Lauren J. Photography. This post contains affiliate links.