Healthy Chocolate Chip Cookies
Posted: 05/21/26
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These tasty Chocolate Chip Cookies are everything you want in a cookie, and they’re made with real, wholesome ingredients like creamy almond butter, coconut sugar, and 70%+ dark chocolate chips, instead of flour, butter, and refined sugar. Perfect for after-school snacks, lunchbox treats, or whenever the whole family needs a cookie!
Why You’ll Love This Recipe
- One bowl, 25 minutes, and done! You stir everything together, scoop, bake, and that’s it. Whether it’s a Tuesday after-school rush or a last-minute bake for a party, these come together fast.
- All the ingredients are on the healthier side, like coconut sugar instead of white sugar. Arrowroot starch instead of flour. Dark chocolate chips with 70%+ cacao instead of the processed stuff. Every swap is intentional, and together they create a cookie that tastes like a treat and works like one too.
- These are absolutely kid-approved and perfect to pack in lunchboxes, serve at birthday parties, or stash on the counter and watch them disappear.
Chef’s Tips
- Before adding almond butter, take an extra 30 seconds to stir until it’s completely smooth and creamy before you measure out your cup. Natural almond butter separates in the jar, and if you scoop from the top without mixing, you’ll get mostly oil, which leads to cookies that spread too much or turn out greasy.
- This recipe is so versatile, and you can control the texture based on how long you bake: keep them toward 10 minutes, and you’ll have a soft, chewy, fudgy cookie; bake for 12 to 14 minutes, and they’ll be more cakey. The sweet spot for these is 9 to 10 minutes — the edges should look set, but the centers will look almost raw. Give them the full 5-10 minutes to rest on the baking sheet before you move them to a serving plate.
More Easy Cookie Recipes
- Vegan Oatmeal Chocolate Chip Cookies
- 3 Ingredient Peanut Butter Cookies
- Gluten Free Monster Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Ginger Snaps
- Taylor Swift Chai Cookies
- Oatmeal Cranberry Cookies (Gluten Free)
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Healthy Chocolate Chip Cookies
Chewy, rich chocolate chip cookies made with almond butter, coconut sugar, and dark chocolate chips. So delicious!
cookies
Ingredients
- 1 cup creamy almond butter, well-stirred
- ½ cup coconut sugar (or brown sugar Swerve or brown sugar)
- ⅓ cup arrowroot starch
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips (70%+ cacao recommended)
- 1 pinch flaky sea salt, for topping
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- cookie scoop (or tablespoon measure)
- rubber spatula (or wooden spoon)
- Wire cooling rack
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In large mixing bowl, stir together 1 cup creamy almond butter, ½ cup coconut sugar, ⅓ cup arrowroot starch, 2 large eggs, 1½ teaspoons vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until thick, uniform dough forms.3. Fold in ½ cup dark chocolate chips.
- Scoop dough by heaping tablespoons onto prepared baking sheet, spacing about 2 inches apart. Gently press each ball of dough down to slightly flatten.5. Sprinkle pinch of flaky sea salt over tops of cookies.
- Bake 9 to 11 minutes, until edges are set but centers still look slightly underdone — they firm up as they cool.
- Let cookies cool on baking sheet 5 to 10 minutes before transferring to wire rack. Do not move cookies before they have set.
Notes
Make it Nut-Free: Swap almond butter for sunflower seed butter 1:1. Cookies may turn slightly green due to a natural reaction between sunflower seeds and baking soda; this is harmless and does not affect flavor.
Make it Dairy-Free: Use dairy-free dark chocolate chips (check labels — most 70%+ cacao dark chocolate chips are dairy-free, but verify per brand).
Arrowroot Starch Substitute: Tapioca starch works 1:1. Cornstarch is not recommended as a substitute, as it can leave a slightly chalky aftertaste.
Storage: Store in airtight container at room temperature up to 5 days. Freeze baked cookies up to 3 months; thaw overnight in refrigerator.
Baking Time: For soft, chewy, fudgy cookies, bake 9-10 minutes — edges should look set but centers will still look almost raw. For a cakier texture, bake 12-14 minutes. Don’t move cookies from baking sheet until they have rested for full 5-10 minutes.
Nutrition Information
Calories: 143kcal | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.002g | Total Carbs: 11g | Fiber: 2g | Sugar: 5g | Net Carbs: 9g | Vitamin C: 0.03mg | Cholesterol: 18mg | Sodium: 87mg | Potassium: 143mg | Calcium: 67mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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