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Healthy Chocolate Chip Cookies

5 from 4 votes
Cook Time 30 minutes
Yield 16 cookies
Category Dessert
Cuisine American
Author Lauren Grant


The BEST Healthy Chocolate Chip Cookies! Super chewy and full of flavor, these cookies are 100% whole-wheat, naturally sweetened and dairy-free. Under bake these a bit for a super gooey cookie, or bake them as directed for the ultimate chewy chocolate chip cookie! 


  • 1 ⅓ cups (5.15 oz;146g) whole-wheat pastry flour
  • ¾ teaspoon baking soda
  • ¾ cup packed coconut sugar
  • cup melted unrefined coconut oil*
  • 1 large egg + 1 egg yolk
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ½ cup creamy natural almond butter*
  • 1 cup bittersweet chocolate chips or chunks*
  • Flaky sea salt


  • Whisk together flour and baking soda; set aside.
  • Combine coconut sugar, melted coconut oil, egg, egg yolk, salt and vanilla, whisk until mixture is smooth and no lumps remain, 30 seconds. Let mixture stand for 3 minutes then whisk vigorously for 30 seconds and rest for 3 minutes. Repeat process of whisking and resting 2 more times, ending with resting, until mixture is thick, fluffy, smooth and shiny. Whisk in almond butter and beat until thick, 1 minute.
  • Using a rubber spatula, stir in flour mixture (reserve ½ teaspoon flour to toss with chocolate chips) until nearly combined. Toss chocolate chips with reserved ½ teaspoon flour to coat; add chocolate chips to dough and mix just to combine.
  • Working with 3 tablespoons (#20 scoop) dough at a time, roll into balls and space 2 inches apart on prepared sheets.
  • Chill sheets with dough balls for at least 30 minutes.
  • Meanwhile, heat oven to 375ºF with rack set in middle position. 
  • Bake 1 sheet at a time until cookies are golden brown, puffy, and edges have begun to set but centers are still soft, 12–14 minutes, rotating sheet halfway through baking. Transfer sheet to a wire rack, sprinkle cookies with sea salt, and cool completely.
  • Store cookies in an airtight container at room temperature for up to 5 days (best within 3 days).


Unrefined coconut oil is more nutritionally dense than refined coconut oil. It's also more flavorful, so if you aren't keen on coconut flavor make these with refined as it won't add as much flavor.
I recommend using salted and unsweetened natural creamy almond butter.
If these need to be strictly dairy-free, be sure to use vegan/dairy-free chocolate chips.


Serving: 1cookieCalories: 223kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 27mgSodium: 177mgFiber: 1.5gSugar: 15g
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