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.
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★★★★★
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.
Liza Loraine M says
Hi Bea! I've been a huge fan of your recipe. May i know how long will this cookie lasts? I wanna send it to my boyfriend in another city. And the delivery will take 7days. What can you advice. Thank you and more power to you
Much love from Philippines 🤗💖🇵🇭
Bea says
Hi Liza! I'm scared that most probably they won't maintain their texture and taste that long though. They're at their best up to 3 days at room temperature. So sorry!
Daisy says
I like make this recipes but I like to know the nutrition first. Thank .
angie says
heres some tips i learned after making these cookies a few times:
- measure the flours correctly!!
- if you do not have spelt flour, whole wheat flour works well!
- use two egg yolks instead of one whole egg if you don't like the puffy cakiness
- let dough rest in the fridge for 10 min before baking!
- these are sooo good with white chocolate cranberry!
- please do not switch baking soda for baking powder!
- m a y b e less flour could do some good?
- if you dont want to grease your hands when pressing the dough balls down on the parchment paper (due to extra calories haha!) simply wet your hands with water! works the same
thank you again Bea!
angie says
wowowow!! so good. ive been dying to find a healthy cookie recipe -- couldnt find one 🙁 then i stumbled upon this!! im so grateful. God bless u maaam :)))
Bea says
Glad that you liked them Angie! Do check around here for more delicious healthy bakings 😉
Liv says
These cookies were a big hit, thank you!! I reduced the honey content to 80g because I have to limit my intake of sugar, honeys etc. The biscuits were a bit crumbly and not chewy because of this.. (but still tasted FANTASTIC!!) What could I use to make up for the 40g of liquids missing that isn't a sugar or sweetener? Thank you!!
Bea says
Hi Liv! I'm super happy that you gave this recipe a go and liked it 🙌😍. I haven't tried it but perhaps you could add milk? Do let me know how it goes if you make it again. You can look around here for more healthy bakings and thank you so much for your feedback!
ruru says
10/10
Bea says
🙌😍
stefanie says
Hi,
could I replace the eggs (with linseed, chiaseeds or applesauce?) & maybe the honey (with some sirup and/or stevia) to make the cookies vegan? 🙂
I’d really love to do this receipt but I’m vegan
Bea says
Sorry, I haven't tried any of those substitutions so I cannot say.
Lee says
hi ! May i know can I substitute spelt flour with almond flour or regular flour or any other types of flour? Its not common in my area but I would love to try your recipe. Thanks in advance!
Bea says
You can try using regular flour as it acts similarly to spelt flour. Hope it helps.
Roodie Barthem says
This is my favourite healthy cookie recipe!!
Thank you for sharing the recipe with us. I have been making it for several times now.
God bless!
Bea says
Yay! So happy to know you like them. Thanks for stopping by 🙂
Imen lajmi says
Loved it ! It’s not sweet as the normal cookies are ( which makes it less addictive) but sweet enough to have it as a dessert or healthy filling snack with noooo guilt ! Thank you 😊
Bea says
Right? I'm glad you liked it, thanks Imen!
Marko says
Looks very interesting. How long can these last in fridge and how long in freezer?
Thanks, marko
Usha says
Can I replace the spelt flour with any other healthy flour like oat flour or whole wheat flour. If so, what are the measurements. My kids are a big fan of your oat banana muffins and ask me to make every weekend 😂.
Love,
Sonia
Bea says
Hi Sonia! I haven't tried with whole wheat flour, oat flour so I can't really say how it would turn out or the measurements. Sorry! I'm happy to know your kids love the muffins. They are yum! 😀
Kinnari says
I really love all ur recipes and have tried many of them like cheese cake shots, brownies and breads. Thank you so much for sharing.
Wanted to ask Is spelt flour and wheat flour the same.?
Bea says
You can check out this post I made talking about that https://www.elmundoeats.com/what-is-spelt-flour/
Amanda says
Do you happen to know how many calories are in a cookie? I'm just curious and know that healthier ingredients are more important.
Tomas says
Hi, my ingredients have 1695 calories and I made 11 cookies so one cookie has 154 calories.
Adriana says
Hi, Bea! You finally did it! They must be very tasty. This weekend I' ll give them the chance to amaze us. 😀☕🍪 A big hug from Romania,
Adriana
Bea says
Hey Adriana! Yes, finally, right? Haha! I hope you'll like them as much as we do. Hugs and kisses!
Brenda says
Hello, can I use white flour instead of spelt and also could I use vegetable oil instead of coconut oil?
Bea says
Hi Brenda! I haven't tried with white flour but I'd say yes? It's just that maybe the dough would be softer/stickier (needs some adjustment). And yes, use vegetable oil if you want. Hope it helps.
Irasema says
Me encantan tus recetas. Soy tu fan
Bea says
Muchas gracias Irasema! 😀