These healthy chocolate chip cookies are just what you need when you crave something sweet but want to keep it healthy! They’re packed with better-for-you ingredients, are easy to whip up, and taste as delicious as your favorite classic. Indulge guilt-free with every bite, knowing they’re loaded with extra nutrients.
Save This Recipe!
We'll email this post to you, so you can come back to it later!
★★★★★
These are my go to cookies while I was pregnant (oops!) and I have made them a couple of times now! Thank you so much for this recipe. I really had a hard time looking for recipes that did not have a 2-3 cups of sugar in it. Continue what you love doing guys!
- Jam
Why You'll Love This Recipe
These healthy chocolate chip cookies are one of our readers' favorites for healthier recipes. Here's why they are so loved!
Delicious—These almond flour chocolate chip cookies are not overly sweet, like our healthy Linzer cookies, and are incredibly tasty, with chocolate chips in every heavenly bite. They're chewy and delightful; you wouldn't imagine they are made using healthier ingredients!
Wholesome ingredients—Our healthy choc chip cookies are made using healthier ingredients like spelt and almond flour, honey, and coconut oil. These ingredients have more nutritious values that won't make us feel as guilty when grabbing one or two cookies!
Quick and easy—We've tested this healthy chocolate chip cookies recipe eight times to ensure it's perfect and easy to make. It's a one-bowl recipe, so there's no need to chill the dough, and you can enjoy these delightful treats in 30 minutes!
Ingredients For This Recipe
Spelt flour—We've used whole-grain and spelled flour interchangeably, like in our healthy mini pumpkin pies, and they work amazingly every time. All-purpose flour also works great.
Almond flour—For these healthy chocolate chip cookies, we use blanched almond flour, which is basically skinless almonds ground into a finer texture.
Coconut oil—It's a better choice instead of butter, like in our delightful healthy chocolate cupcakes. Any healthier fat will work great, like avocado oil or olive oil.
Honey—It's our only sweetener in these healthy chocolate chip cookies, like in our delicious healthy raspberry jam tarts, apart from the chocolate chips! It also helps make the cookies chewy. Alternatively, you can use agave nectar, coconut syrup, brown rice syrup, or rice malt syrup.
Chocolate chips—We use sugar-free mini chocolate cookies. You can use whatever your heart desires, really: dark chocolate chips, white chocolate chips, chocolate chunks, peanut butter chips, caramel chips, chopped raisins, chopped nuts, honey-glazed nuts, dried fruits like figs, bananas, cranberries, the list goes on! Experiment with what you love!
See the recipe card for complete information on ingredients and quantities.
A baker's best friend!
Kitchen scale
It provides precise measurements for your ingredients, surpassing measuring cups. We strongly recommend it, as baking is a science!
Step-By-Step Instructions
Step 1: Mix dry ingredients. Add spelt flour, almond flour, salt, and baking soda in a bowl. Mix well using a spoon, and set aside.
Step 2: Mix wet ingredients. In another bowl, whisk honey and coconut oil using a handheld whisk until creamy, for 1-2 minutes. Add in egg and vanilla extract and mix well.
Step 3: Add dry ingredients. Add in dry ingredients and mix until everything is well combined.
Step 4: Add in chocolate chips. Fold in chocolate chips using a spatula. Leave the dough for 10 minutes to allow the almond flour absorbing the liquid and make the dough more manageable.
Step 5: Assemble. Scoop the dough using an ice cream scoop of 1 ½ tbsp, place on a baking tray lined with parchment paper, and flatten to 4mm thickness using a greased finger.
Step 6: Bake. Bake in a preheated oven at 375ºF (190ºC), fan off, on middle rack for 10 minutes. Enjoy!
Recipe Expert Tips
If you're going to make this Healthy Chocolate Chip Cookies recipe, follow these top tips!
- Use the spoon and level method for cup measurement. This will prevent using excessive flours, making the cookies tough.Leave the batter for 10 minutes. This will allow the almond flour to absorb the liquid and make the batter less wet and more manageable later.
- Press the scooped batter flat. We're not using lots (or at all!) of butter that will melt in the oven, making the cookies flat. Flattening them before baking will ensure they come out cookies, not whoopie pies.
- Chewy to crunchy cookies. Bake for 10 minutes for chewy cookies and 12 or more for crunchy cookies.
How To Store And Freeze
Store—These healthy chocolate chip cookies are best enjoyed the day they're made. They can be kept in an airtight container at room temperature for up to 3-4 days.
Freeze—Roll the raw dough into a log using cling film and wrap it tightly. You can freeze it for up to 3 months. When you want to use it, let it semi-thaw at room temperature, then slice the log into 12 round disks. If they're too thick, flatten them and follow the baking instructions below, adding 1-2 minutes of baking time.
Recipe FAQs
Use all-purpose flour; it's a 1:1 swap for spelt flour.
We don't recommend it unless you're totally fine with the cookies being less sweet than they already are. Erythritol is way less sweeter than honey, and you'd need to use more amount, which will affect the dough's consistency and how the cookies would come out.
Yes! You can use whatever healthier fat that you prefer like avocado oil or olive oil. We don't recommend using applesauce as it'll change the texture of the cookies.
More Wholesome, Healthier Recipes
Did you try this No-Bake Oreo Cheesecake?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make Them
📖 Recipe
Healthy Chocolate Chip Cookies
Ingredients
Dry Ingredients
- ¾ cup (100 g) spelt flour , white or whole-grain
- ½ cup (45 g) blanced almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoon (20 g) melted coconut oil
- ¼ cup (80 g) honey
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
Other
- ⅔ cup (100 g) sugar-free mini chocolate chips
Instructions
Dry Ingredients
- Add spelt flour, almond flour, salt, and baking soda in a bowl. Mix well using a spoon, and set aside.
Wet Ingredients
- In another bowl, whisk honey and coconut oil using a handheld whisk until creamy, for 1-2 minutes. Add in egg and vanilla extract and mix well.
- Add in dry ingredients and mix until everything is well combined.
- Fold in chocolate chips using a spatula. Leave the dough for 10 minutes to allow the almond flour absorbing the liquid and make the dough more manageable.
Assemble And Bake
- Scoop the dough using an ice cream scoop of 1 ½ tsp, place on a baking tray lined with parchment paper, and flatten to 4mm thickness using a greased finger.
- Bake in a preheated oven at 375ºF (190ºC), fan off, on middle rack for 10 minutes. Remove to a cooling rack. We prefer to eat them slightly warm. Enjoy!
Notes
- Use the spoon and level method for cup measurement. This will prevent using excessive flours, making the cookies tough.
- Leave the batter for 10 minutes. This will allow the almond flour to absorb the liquid and make the batter less wet and more manageable later.
- Press the scooped batter flat. We're not using lots (or at all!) of butter that will melt in the oven, making the cookies flat. Flattening them before baking will ensure they come out cookies, not whoopie pies.
- Chewy to crunchy cookies. Bake for 10 minutes for chewy cookies and 12 or more for crunchy cookies.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Feb 15, 2020. Updated with improved text and pictures on Sep 21, 2024.
Frances says
These turned out great. Simple to make and really yummy. I made mine with chunks of the whittakers coconut rough block (best chocolate ever) and i used wholemeal spelt flour (assuming that the recipe above is for white spelt flour - just googled it, turns out they’re a little different).
Thank you for the recipe!
ross says
what can I sub in place of the spelt flour? Will all-purpose flour work?
Bea & Marco says
Yes, all-purpose flour works. Hope it helps!
Natasha says
Hi,
Can I substitute honey with monk fruit erythritol? Will that work for this recipe?
Bea & Marco says
Hi! I haven't tried it, but I think it wouldn't work without modifying the recipe. Honey is thick and liquid, whereas else monk fruit is dry. Hope it helps in any way!
Lola says
Can I replace the spelt and almond flour with all purpose flour completely?
Bea & Marco says
Hi Lola! I don't recommend that as all-purpose flour doesn't act the same as almond flour. Sorry though!
Gina says
Hello,
I've made this recipe several times now. While they are great, the cookie is always wet (greasy). I've used avocado oil & apple sauce in place of coconut oil & maple syrup instead of honey with same results. Are these substitutions the problem? Thanks so much!
Bea says
Hi! Sorry to hear that you're having probs with the recipe! I haven't gotten anybody saying these are greasy before (not weirdly greasy for cookies, I mean). Substituting coconut oil with other oil is fine, the same goes for honey and maple syrup. I haven't tried using applesauce for this recipe though. Perhaps you could leave the dough longer (say 30 minutes) before shaping them. Mixing all the ingredients very thoroughly also could help. I'm happy that you enjoy them anyways, thank you!
Jam says
These are my go to cookies while I was pregnant (oops!) and I have made them a couple of times now! Thank you so much for this recipe. I really had a hard time looking for recipes that did not have a 2-3 cups of sugar in it. Continue what you love doing guys!
Bea says
Haha! Well, I'm happy to know that you're enjoying them (pregnant or post pregnant, congratulations by the way 😍!). Yes, we have been making more healthier recipes because we don't feel good sharing recipes that we ourselves don't eat at home. Thanks for your feedback, Jam!
Valerie Johansen says
Is there an alternative to the coconut oil? I'm allergic to coconuts.
Bea says
Hi Valerie! You can use whatever oil that you prefer, no problem at all.