Healthy Chocolate Chip Cookies

© Amy's Healthy Baking

Yields: 12 cookies

Prep Time: 15 mins Cook Time: 10 mins Inactive Time: 30 mins

Total Time: 55 mins

This is one of my all-time favorite cookie recipes! The cookies are supremely soft and
chewy, and they spread beautifully while baking. As a big chocoholic, I love having two
different types of chocolate chips in them, too! These cookies will keep for at least two
days if stored in an airtight container at room temperature, or at least one week if
stored in an airtight container in the refrigerator. (They also freeze well!)

4.83 from 46 votes

INGREDIENTS 
2 tbsp (28g) unsalted butter or coconut oil, melted
3 tbsp (45mL) unsweetened vanilla almond milk, room temperature
2 tsp vanilla extract
¼ tsp salt
½ cup (96g) coconut sugar
1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
½ tsp baking soda
2 tbsp (28g) dark chocolate chips
1 tbsp (14g) miniature chocolate chips (divided)

INSTRUCTIONS
1. In a medium bowl, whisk together the butter, milk, vanilla, and salt. Stir in the
coconut sugar. Add the flour mixture, and sprinkle the baking soda evenly over the
flour (to prevent clumps). Stir in the flour and baking soda just until incorporated.
Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips.
Chill the cookie dough for 30 minutes.
 2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking
mat or parchment paper.
3. Drop the cookie dough onto the prepared baking sheet using a spoon and a
spatula. Slightly flatten using a spatula. (The cookies should spread some if there
isn’t too much flour in the dough!) Gently press the remaining miniature chocolate
chips into the tops. Bake at 350°F for 9-12 minutes. Cool on the baking sheet for
10 minutes before transferring to a wire rack.

NOTES
IMPORTANT - READ BEFORE BEGINNING: Make sure to follow the instructions
exactly as written! The order of ingredient additions really matters in this recipe. (See
my blog post above for more information!)

MILK ALTERNATIVES + IMPORTANT NOTE: Any milk may be substituted for the
unsweetened vanilla almond milk.

Make sure the milk is at room temperature (or warm!). Cold milk will immediately re-
solidify the melted butter or coconut oil.

COCONUT SUGAR ALTERNATIVE: Light brown sugar or granulated sugar may be

substituted for the coconut sugar.

IMPORTANT FLOUR MEASURING NOTE: It’s extremely important to measure the flour
correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too
much flour will make your cookies turn out cakey or dry, instead of soft and chewy. It
will also prevent them from spreading.

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-
purpose flour may be substituted for the white whole wheat flour. Oat flour will also
work, but be extra careful when measuring it because it tends to be more absorbent
than wheat-based flours.

 
GLUTEN FREE OPTIONS: For the gluten free option, I recommend the following: ¼ cup
(30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½
teaspoon xanthan gum.

If you prefer, 1 cup (120g) of gluten free oat flour will also work, but be extra careful
when measuring it because it tends to be more absorbent than many other gluten-free
flours.

Many store-bought gluten free flour blends (like this one!) will work as well, if measured
like this.

EGG FREE, DAIRY FREE + VEGAN OPTION: Use coconut oil or stick-style vegan butter
(this is my favorite!) instead of the unsalted butter.

DOUBLING: This recipe is easily doubled!

{gluten free, dairy free, egg free, vegan, clean eating, low fat}

DID YOU MAKE THIS RECIPE?

I'd love to hear what you think of it in a comment below! If you take a picture, tag
@amyshealthybaking on Instagram or use the hashtag #amyshealthybaking.

© Amy's Healthy Baking | Healthy Chocolate Chip Cookies

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