Healthy Chocolate Chip Cookies
Bake the best healthy chocolate chip cookies — chewy, soft, and crisp! Made with clean ingredients for a guilt-free, wholesome treat.
I’m so excited to share the recipe for these Healthy Chocolate Chip Cookies with you all! These cookies truly tick every box- chewy, soft, and perfectly crisp around the edges.
The first time I baked them, my little one (who isn’t so little anymore!) loved them so much that he actually asked for these cookies as his birthday gift instead of a cake. Can you imagine? Not a cake, cookies!
But honestly, who can blame him? Chocolate chip cookies are everyone’s weakness. And when they’re made at home with clean, wholesome ingredients, that extra cookie doesn’t feel quite as guilty. Plus, they make such a great treat for kids whether with a glass of milk or as a snack.
That said, even homemade cookies still have fat and sugar, so let’s enjoy them mindfully. Remember, moderation is key — even when it’s delicious! 😊
More About Healthy Chocolate Chip Cookies
As the name healthy suggests, I am sure you guys figured out that this recipe is free of refined flour and refined sugar. To make the recipe, you will need the following: chocolate chips or chunks, wholewheat flour, baking soda, baking powder, pure vanilla extract, salt, sugar, unsalted butter, and egg.
These cookies are made with egg but you can totally make them eggless. Egg can be replaced by 1/4th cup of milk of choice or yogurt.
Refined sugar is replaced by raw cane sugar. This recipe uses less sugar and butter than the traditional ones. If you don’t want to use butter, you can totally replace it by either coconut oil or olive oil.
I like dark chocolate chunks (70%) for extra antioxidants. You may also use semi-sweet dark chocolate chips, milk chocolate or white chocolate chips for some or all of the chocolate. You can also sprinkle some sea salt on top to add more flavour.
Step by Step Instructions
For detailed recipe, refer the recipe card below
Make Cookie Dough
1. In a large bowl, beat softened butter and sugar with an electric mixer till it becomes fluffy.
2. Then add egg and beat again till becomes light, pale and fluffy. Now and vanilla extract and mix well.
3. Sieve wholewheat flour, baking soda, baking powder and salt in a bowl.
4. Now add the dry ingredients in batches. Keep mixing with a spatula. Do not touch or knead the cookie dough. Just bring it all together.
5. Add in chocolate chips or chunks and gently fold in the cookie dough. Your cookie dough is formed.
Chill the dough
6. Place cookie dough in the freezer to chill for 20 minutes. This is a must to prevent cookies from spreading.
Roll and bake
7. Scoop dough with a regular cookie scoop, roll into balls and place on prepared baking sheets 2 inches apart. Cookies spread, so keep proper spacing.
8. Bake cookies for 10-12 minutes in preheated oven at 180 C and remove while cookies appear underbaked, puffy and brown around the edges.
Cool
9. Let cookies cool on a baking sheet for 15 minutes before transferring onto a cooling rack to cool more as they’ll continue to cook while cooling.
10. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed while they are still hot.
Baking Tips
- Room Temperature: Make sure all the ingredients are at room temperature. Cold ingredients do not emulsify or whip well which leads to dense texture, uneven baking and lumpy batter.
- Do not overmix the cookie dough: Overmixing will make the cookies more prone to falling apart and leads to dense cookies.
- Do not over bake cookies: Remove the cookies from the oven when the top sets and you see browning around the edges. That’s a golden cookie rule you can’t miss!
- Don’t skip chilling the dough: Cookie dough contains butter and sugar which needs to set. If you skip this step, the cookies might spread like crazy.
Storage Tips
Store cookies in an airtight jar for upto 2 weeks at room temperature. If you like chewy chocolate chip cookies, store leftovers in a lidded airtight plastic container. If you want crispy cookies, store leftover cookies in a glass container.
You can also make cookie dough balls ahead of time and freeze them to bake at a later date. Thaw the frozen cookie dough before baking. The dough lasts 2 month in the freezer. So, you can make in bulk and store.
Variations
- You can add nuts like almonds, walnuts or pistachios instead of chocolate chips or chunks.
- You can also stir in some cinnamon or all spice powder to add more flavour and warmth to these cookies.
- You can also switch the flour: half of wholewheat flour and half of oats flour.
- I also sometimes like to add lemon or orange zest to these cookies. It goes so well with dark chocolate chunks.
- Keeping this as the base recipe, customize the cookies as per your liking.
Healthy Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1.5 cups Wholewheat Flour cup measurement 250 ml
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4th tsp Salt
Wet Ingredients
- 90 gms Unsalted Butter
- 1 Egg or 1/4th cup Milk or Yogurt
- 1/2 tsp Vanilla Extract
- 1/2 + 2 cup + tbsps Cane Sugar
Instructions
Make Cookie Dough
- In a large bowl, beat softened butter and sugar with an electric mixer till it becomes fluffy.
- Then add egg and beat again till becomes light, pale and fluffy. Now and vanilla extract and mix well.
- Sieve wholewheat flour, baking soda, baking powder and salt in a bowl.
- Now add the dry ingredients in batches. Keep mixing with a spatula. Do not touch or knead the cookie dough.
- Add in chocolate chips or chunks and gently fold in the cookie dough. Your cookie dough is formed.
Chill the Dough
- Place cookie dough in the freezer to chill for 20 minutes. This is a must to prevent cookies from spreading.
Roll and Bake
- Scoop dough with a regular cookie scoop, roll into balls and place on prepared baking sheets 2 inches apart. Cookies spread, so keep proper spacing.
- Bake cookies for 10-12 minutes in preheated oven at 180 C and remove while cookies appear underbaked, puffy and brown around the edges.
Cool
- Let cookies cool on a baking sheet for 15 minutes before transferring onto a cooling rack to cool more as they’ll continue to cook while cooling.
Notes
- Room Temperature: Make sure all the ingredients are at room temperature. Cold ingredients do not emulsify or whip well which leads to dense texture, uneven baking and lumpy batter.
- Do not overmix the cookie dough: Overmixing will make the cookies more prone to falling apart and leads to dense cookies.
- Do not over bake cookies: Remove the cookies from the oven when the top sets and you see browning around the edges. That’s a golden cookie rule you can’t miss!
- Don’t skip chilling the dough: Cookie dough contains butter and sugar which needs to set. If you skip this step, the cookies might spread like crazy.
Do give these cookie a try and let me know how they turned out for you. Excited to know if you tried any variation and how it turned out for you! 🙂
