5 14 Published Jan 07, 2022, Updated Nov 11, 2024
Why You’ll Love This Recipe
Everyone needs a classic chocolate chip cookie recipe in their back pocket! These cookies are made with healthy ingredients but no one will be able to tell the difference between these and a traditional recipe. They come together in no time at all and no chilling of the dough is required!
Ingredients Needed
whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy bread that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour. baking soda – helps the cookies rise. sea salt – brings the flavors together and also helps the cookies rise a bit! coconut oil – instead of butter, we’re using coconut oil. You want the oil to be in a liquid state so warm a bit if necessary. Greek yogurt – replaces some of the oil in this recipe. I recommend allowing the yogurt to come to room temperature prior to mixing. I haven’t tested it with vegan Greek yogurt but I’m sure that would work! coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar. White sugar also works in a pinch! vanilla extract – a flavor enhancer. egg – helps structure the cookies by holding the fat and liquid components together. Let this come to room temperature before mixing into the dough. I haven’t tested this recipe with a flax egg, but I bet it would work. Let me know if you try it in the comments below! dark chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free and lower in sugar.
How to Make Healthy Chocolate Chip Cookies
In a medium mixing bowl, combine the flour, baking soda and sea salt. In a separate large bowl, whisk together the coconut oil, yogurt, coconut sugar, vanilla and egg. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips. Using a Tablespoon or cookie scoop, drop Tablespoon sized balls of cookie dough onto a cookie sheet lined with parchment paper or a silicone baking mat. Top with additional chocolate chips and bake at 350ºF for 9-10 minutes or until the edges are slightly browned. The cookies will be very soft coming out of the oven but they firm up after setting so allow the cookies to set for 10 minutes before transferring to a wire rack to cool completely.
Variations and Tips
Don’t mix the batter too much! When you add the dry ingredients to the wet, stir until just combined and then gently fold in the chocolate chips. If you overmix, the cookies may get to dense and crumbly! If the edges of your cookies are golden brown, they’re done! They will be super soft when you remove them from the oven but I promise they will firm up while they set. Don’t over-bake the cookies! This recipe makes 15 cookies – feel free to double or triple the recipe for a bigger batch!
Storing and Freezing
After allowing the cookies to cool first on the baking sheet and then completely on a wire rack, you can store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate for up to one week and freeze for up to 3 months. If you freeze the cookies, just make sure you use a freezer-safe container!
More Cookie Recipes to Try
Birthday Cake Cookies Lemon Almond Flour Cookies Healthy Oatmeal Chocolate Chip Cookies Brown Butter Chocolate Chip Cookies Chocolate Crinkle Cookies Oatmeal Scotchies Molasses Cookies
Be sure to check out all of the cookie recipes here on EBF.
