Healthy Chocolate Chip Cookies
User Reviews
5
Healthy Chocolate Chip Cookies
Description
Healthy Chocolate Chip Cookies rely on whole wheat flour combined with baking soda and salt to form the dry base. The wet ingredients include coconut sugar and melted coconut oil, imparting subtle sweetness and moisture without traditional butter. Vanilla extract and an egg bind the ingredients while providing flavor depth. Folding in chocolate chips offers bursts of rich chocolate throughout. The dough is shaped into balls without chilling to maintain texture ease and baked until puffy and lightly golden.
The cookies have a chewy center and slightly crisp edges when removed around 8 to 10 minutes, holding shape well during cooling. The recipe’s texture results from mixing coconut sugar with coconut oil and careful timing to avoid overbaking. Serving these cookies fresh preserves their soft chewiness with molten chocolate pockets.
Overall, this recipe provides a moderately wholesome chocolate chip cookie option that balances texture and flavor with considerations for ingredient substitutions, freezing dough balls for later use, and storage methods to maintain freshness.
Ingredients
- 1 ⅓ cups whole wheat flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- ¾ cup coconut sugar
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips I love dark chocolate but you can use sugar-free too, or chunks
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, and kosher salt.
- Combine the wet ingredients: In a separate large bowl, whisk the coconut sugar, melted coconut oil, vanilla extract, and room-temperature egg until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, using a rubber spatula, until just combined.
- Add chocolate chips: Fold in the chocolate chips or chunks. DO NOT CHILL THE DOUGH.
- Shape the cookies: Scoop 1.5 to 2 tablespoons of dough per cookie and gently roll into balls. If desired, press an extra chocolate chip or chunk on top of each dough ball for extra chocolatey goodness.
- Bake: Place the dough balls on a parchment-lined baking sheet and bake for 8-10 minutes, or until the cookies are puffed and lightly golden on the bottom.
- Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Avoid chilling the dough to keep it pliable; if chilled, let return to room temperature before baking.
- Substitute whole wheat flour with white whole wheat, all-purpose, or gluten-free 1:1 baking flour if needed.
- For different flavors, replace coconut oil with melted butter and coconut sugar with brown sugar.
- Chocolate chips can be swapped with dark chocolate chunks, white chocolate, or dried fruit like cranberries.
- Cookie dough balls freeze well; bake from frozen, increasing baking time slightly.
- Store cooled cookies in airtight containers at room temperature for softness lasting several days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 90mg | 4% |
| Potassium | 41mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 18IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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