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I know this is a bold statement but these really are the Best Healthy Chocolate Chip Cookies I’ve had to date. And I’ve had a lot of cookies in my lifetime. What makes these cookies so good? The texture is the perfect level of chewy, with edges that are slightly crisp and if you’ve ever enjoyed the soft chocolate chip cookies from Mrs. Fields or Subway Sandwich, these cookies are on par. Seriously!
But perhaps the best part about them is that they’re just as delicious (if not more so) than those famous chocolate chip cookies even though they’re made with healthy ingredients. They are not only vegan and gluten free, but also made with no refined sugars, and no added oils or margarine—almost too good to be true. The recipe calls for 10 ingredients, and a little bit of love and the result is a chocolate chip cookie that can’t be beat!
I made some modifications to my earliest chocolate chip cookie recipe, which is still delicious, but I’m going to be honest and call this the cooler, older sister recipe to the original. Or let’s call it the 2020 version 2 cookie with more process detail and even better texture.
I tried my best to keep the ingredients fairly simple, and instead of a complex 7 ingredient gluten free flour blend, landed on a combination of just 2 flours–oat and almond. The remaining ingredients are pretty straight forward, and I’ll include some substitution notes in the recipe card below (though I highly recommend sticking to the recipe as noted for best results! I can’t promise best ever cookies otherwise 😉).
What’s in the Best Healthy Chocolate Chip Cookies?
Creamy almond butter
Baking powder + baking soda
Chocolate chips (of course!)
Secrets to success
To make the Best Healthy Chocolate Chip Cookies, I strongly recommend using a nonstick baking mat or parchment paper. They can be somewhat delicate, especially right as they come out of the oven and you’ll risk breaking them if you try to scrape them off of foil or directly from a baking pan surface.
Although baking time is short, keep in mind the cookies will continue to cook for a little, even after removed from the oven. Don’t be too tempted to add too much additional bake time as you’ll end up with not-so-chewy cookies. Still delicious, but if chewy texture is your thing, bake lightly!
As I’ve made this recipe a few times now, I’ve noticed dough texture can vary based on room temperature, and also almond butter used. Opt for a creamy, roasted almond butter (with no added oils or sugars) and if making cookies on a hotter day, you may find your dough a little sticky. If so, you can add a touch of additional oat flour (by the tablespoon) or refrigerate dough for about 10 minutes before prepping to bake.
Finally, as you’re placing your cookie dough onto the baking sheet, if you run into any issues with dough sticking to your hand, try refrigerating or rolling with lightly damp hands. Work quickly, as the heat in your hands does warm the dough as well. Make flat cookie shaped discs, keeping in mind they will spread a little bit.
If you try this recipe out, tag me on Instagram @veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Start by pre-heating your oven to 350F while you prepare your cookie dough.
In a large bowl, whisk almond butter, maple syrup, coconut sugar and vanilla extract until smooth. Gently fold in your flax egg with a spatula.
Next, sift in all your dry ingredients (excluding chocolate chips), folding until dough is even and starts to pull away from edges of the bowl. See reference photo for texture. Add chocolate chips and refrigerate dough if needed (see “secrets to success”).
Scoop about 1 1/2 tablespoons of dough and quickly roll into a ball shape* then lightly flatten onto a non-stick baking mat lined tray. Leave about 2 inches between cookies as they will spread a little bit as they bake.
Bake for about 10-12 minutes, until tops are lightly golden brown and edges are cooked.* Remove from oven and let cool before lifting off the tray (don’t worry, they’ll still be soft and chewy!).
* If you have issues with dough sticking to your hand, refrigerate, and work quickly with lightly damp hands. You can also add additional oat flour by the tbsp, but do so sparingly because it will result in a drier cookie.
** Keep in mind cookies will continue to cook for a few minutes after removed from oven and will firm up as they cool. I like to bake mine for exactly 10 minutes.
*** To store cookies, make sure they are completely cool, and store in an airtight container with a piece of parchment paper between 2 cookies if stacking. You can also freeze them this way to enjoy later!
Keywords: chocolate chip cookies, cookies, chocolate, dessert, oil free, almond butter, refined sugar free, one bowl, under 30 minutes
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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