These are the best healthy chocolate chip cookies ever! They have the perfect texture and most delicious taste. These cookies are made with wholesome ingredients but they taste like classic cookies. They are Paleo, grain free, gluten free, refined sugar free and can be made dairy free. They are great for any occasion and do not taste healthy!

Healthy chocolate chip cookies.

Why You’ll Love This Recipe

  • These healthy chocolate chip cookies are so flavorful!
  • They have golden slightly chewy edges.
  • The middles are soft and gooey.
  • These cookies are melt in your mouth delicious!
  • They are made in one mixing bowl.
  • This recipe is made without sugar, without white flour and without any artificial ingredients.
  • These cookies are made with nutritious ingredients.
  • They are Paleo, grain free, gluten free and refined sugar free.
  • For dairy free, use dairy free butter.
  • Check out these Paleo Chocolate Chip Cookies or these Healthy Brownies for another great dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for healthy chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold butter right from the fridge. Do not use melted or softened butter. Cold butter helps keep these cookies together. Soft butter will make these cookies spread too thin. For dairy free, use dairy free butter.

Coconut sugar is a great refined sugar free sweetener. It is common in Paleo baking. If necessary, replace with lightly packed brown sugar. Or, use maple sugar, not maple syrup.

A little vanilla extract adds a homemade flavor.

Two eggs help bind the cookies together. For egg free, replace 2 eggs with ½ cup unsweetened applesauce. Check out these Eggless Cookies for more egg free baking tips.

Almond flour is grain free and higher in protein than white flour. This Paleo baking flour is great for cookies. It has a slightly nutty flavor. Almond flour does not ever become crispy while baking. So, these cookies remain soft.

In addition, a little coconut flour adds substance. Coconut flour has a slight coconut flavor. Overall, these cookies do not taste like coconut though.

Baking soda helps these cookies remain tall.

Add in a pinch of sea salt if desired.

Lastly, add in dark chocolate chips or chunks. Use unsweetened chocolate to avoid added sugar.

Ingredients for healthy cookies.

Nutritional Benefits

These healthy chocolate chip cookies have many nutritional benefits!.

First, coconut sugar has almost 400 times more potassium than white sugar. In addition, it contains iron and calcium. Coconut sugar is lower on the glycemic index and does not spike blood sugar as high as regular sugar.

Almond flour is high in antioxidants and iron. Additionally, it contains more protein than whole wheat flour and white flour.

Coconut flour is grain free and made from dried coconut meat. It is high in fiber and protein. Coconut flour is minimally processed compared to traditional flours.

Lastly, dark chocolate is loaded with antioxidants. It is high in soluble fiber. Additionally, dark chocolate contains iron, magnesium and copper. Look for dark chocolate without added sugars.

Taste & Texture

These healthy chocolate chip cookies taste like regular cookies! My friends and family cannot tell the difference. They are just sweet enough, buttery and chocolaty.

These healthier cookies are soft baked, tall and gooey. They never become crispy. The edges are lightly golden but not overly chewy.

How to Make

Step 1

First, add cold butter and coconut sugar to the bowl of a stand mixer. Mix on high for 2 to 3 minutes, until no clumps of butter remain.

Butter and coconut sugar in bowl.

Step 2

Then, add in vanilla and eggs. Stir to combine.

Eggs with coconut sugar.

Step 3

Add in almond flour, coconut flour, baking soda and sea salt. Stir to combine.

Thick healthy dough.

Step 4

Fold in the chocolate chips.

Chocolate chunk cookie dough.

Step 5

Refrigerate dough for at least 1 hour, up to 24 hours.

Step 6

After chilling the dough, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 7

Use an ice cream scooper to scoop balls of dough onto lined pan.

Balls of dough on pan.

Step 8

Bake for 9 to 10 minutes.

Baked healthier cookies.

Step 9

Finally, remove healthy chocolate chip cookies from oven. Allow cookies to cool on pan for 10 minutes. Very carefully transfer to a cooling rack to finish cooling.

Expert Tips & Tricks

Carefully measure all ingredients.

Use cold butter. Do not use melted or softened butter. Cold butter helps prevent spreading.

Use a stand mixer. This recipe will not work mixed by hand. The butter is too cold to mix by hand.

Mix butter and coconut sugar on high for 2 to 3 minutes. Mix until no clumps of butter remain.

Do not skip the dough chilling. This is vital.

Use an ice cream scooper or cookie scooper to scoop dough. This ensures round, evenly sized cookies.

Do not bake too long. These cookies should look still soft in the middle.

Handle healthy chocolate chip cookies carefully. They are soft and fragile.

For firmer cookies, store in the fridge.

Melted cookies stack.

Flavor Variations & Add Ins

Consider adding something to these healthy chocolate chip cookies.

Add in mini chocolate chips.

Use white chocolate chips.

Add in a dash of cinnamon.

Use maple sugar instead of coconut sugar.

Add in chopped walnuts or pecans.

Sprinkle sea salt on top of baked cookies.

Add in dried cranberries.

For a low carb version, try these Low Carb Cookies!

How to Serve & Store

Serve healthy chocolate chip cookies once cool enough to handle.

These cookies go well with milk, coffee, tea, hot chocolate or smoothies.

For the Christmas holiday season, serve with this Vegan Eggnog.

For the ultimate dessert, serve warm with this Paleo Ice Cream!

Keep cookies in an airtight container for up to 3 days. They will remain very soft.

Store in fridge for up to 5 days. Chilling the cookies makes them more firm.

Freeze healthy chocolate chip cookies for 1 month if needed.

Frequently Asked Questions

What makes them healthy?

These healthy chocolate chip cookies are made with healthy ingredients. They are made without white flour, without white sugar and without any fake ingredients.

What is the texture?

They are very soft. These cookies are not crispy or chewy.

Do I need to chill the dough?

Yes. Chill cookie dough for at least 1 hour.

Are they gluten free?

Yes, these cookies are naturally gluten free. They are made with almond flour and coconut flour, which are both gluten free.

Can I make them keto friendly?

I have not tried using a keto sugar alternative, but it will probably work.

Melted chocolate chunk cookies.

You May Also Like

If you make this healthy chocolate chip cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Healthy chocolate chip cookies.

Get the Recipe: Healthy Chocolate Chip Cookies

These healthy chocolate chip cookies are thick, gooey, soft and chocolaty! They are made with wholesome, nutritious ingredients. These cookies are naturally Paleo, grain free, gluten free, refined sugar free and can be easily made dairy free!
5 from 9 votes

Ingredients

Instructions 

  • First, add cold butter and coconut sugar to the bowl of a stand mixer. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
  • Then, add in vanilla and eggs. Stir to combine.
  • Add in almond flour, coconut flour, baking soda and sea salt. Stir until cookie dough forms.
  • Fold in chocolate chips.
  • Refrigerate dough for at least 1 hour, up to 24 hours.
  • After chilling, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Use an ice cream scooper to scoop balls of cookie dough onto lined pan.
  • Bake for 9 to 10 minutes. Edges should be slightly golden and the middles should look slightly gooey.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Very carefully transfer to a cooling rack to finish cooling.

Notes

  • Use cold butter right from the fridge.  This prevents the cookies from spreading too much while baking.
  • Fully mix butter and coconut sugar.  This takes my stand mixer 2 to 3 minutes.  Mix until uniform and no clumps of butter remain.
  • The cookie dough will be slightly sticky before chilling.
  • Do not skip the dough chilling step.  It is mandatory.
  • Use an ice cream scooper to scoop dough.  This creates evenly sized, round cookies.
  • Do not over bake cookies.  Bake until edges are slightly golden.  They will slightly firm up as they cool.
  • Store cookies in an airtight container for up to 3 days at room temperature.  They remain soft.
  • For firmer cookies, store in the fridge.
  • Freeze for up to 1 month.
Calories: 230kcal, Carbohydrates: 17g, Protein: 4g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 121mg, Potassium: 13mg, Fiber: 3g, Sugar: 5g, Vitamin A: 276IU, Calcium: 31mg, Iron: 1mg

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