THE BEST HEALTHY CHOCOLATE CHIP COOKIES
These Healthy Chocolate Chip Cookies are soft and gooey in the middle, crispy on the edges and have the most buttery, velvety smooth taste and texture. 🍪 Vegan and gluten-free, refined sugar and oil-free!
Have you been looking for the best vegan chocolate chip cookie recipe? Look no further as I GOT YOU COVERED with the chocolate chip cookie recipe of your dreams. 😌 These Healthy Chocolate Chip Cookies boast fibre, protein and healthy fats from whole plant foods, with no refined sugars or weird ingredients.
Jump to RecipeINGREDIENTS
These Healthy Chocolate Chip Cookies use just 10 simple and delicious whole-food ingredients that you most likely have in your pantry already.
- Almond Flour & Oat Flour: You can easily grind your own oat flour by blitzing rolled oats in a high speed blender. Would recommend a Vitamix.
- Vegan Chocolate Chips: I used semi-sweet, but you can try dark or dairy-free milk chocolate as well.
- Coconut Sugar & Maple Syrup: The combination of dry and liquid sweeteners ensures the perfect soft texture and maple-y, caramel-like flavour.
- Creamy Nut or Seed Butter: My two personal favourites for this recipe are Cashew and Sunflower Seed Butter, but any other butter will still work great, offering slight differences in flavour.
- Flax ‘Egg’: A nutritious plant-based egg replacement that you can easily whip up in a pinch.
- Vanilla Extract: Adds extra warm, fragrant and sweet flavour.
HOW TO MAKE HEALTHY CHOCOLATE CHIP COOKIES
These Healthy Chocolate Chip Cookies come together in just a few simple steps: Sift, mix, scoop, bake!
- In a large bowl, sift in the flours, baking powder, soda and salt and whisk until well combined.
- In a separate smaller bowl, add the nut/seed butter, flax egg, coconut sugar, maple syrup and vanilla and whisk until it’s a thick, caramel-like mixture.
- Pour the wet ingredients into the dry and mix until a very sticky dough has formed. Fold in the chocolate chips, then scoop 2 tbsp-sized dollops of dough onto a parchment lined baking sheet.
- Bake for 10-12 minutes, until golden around the edges and soft in the middle. Let cool in the pan until just warm, then enjoy!
CHIP, CHIP, HOORAY!
There’s really nothing quite as satisfying as indulging in a warm and gooey chocolate chip cookie fresh out of the oven, especially on a cold day. Perfect for dunking in a cup of your favourite non-dairy milk, these Healthy Chocolate Chip Cookies will satisfy a sweet tooth in a pinch!
These cookies will keep in the fridge up to a week or stored in a container on your counter for 4 to 5 days, but I highly doubt they’ll last that long anyway. 😉 I have yet to try freezing them but if you do, let me know how they keep in a comment down below!
If you’ve made it this far into the blog post, you really are an exceptional human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below! Looking for more baked goodies recipes? You might want to check out my Pumpkin Spice Chocolate Chip Mini Scones or Welsh Tea Cakes!
Lastly, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget tag me @SteamyVeganKitchen + use #SteamyVeganKitchen! I always love seeing your yummy recreations!
Healthy Vegan Chocolate Chip Cookies
Ingredients
- ½ cup creamy nut/seed butter of choice* (see notes)
- 2 tbsp ground flax seed (+ 6 tbsp water, let thicken 10 minutes)
- ¼ cup maple syrup
- ¼ cup coconut sugar (or sub brown sugar)
- 1 tsp vanilla extract
- ½ cup + 2 tbsp oat flour* (see notes)
- 2 tbsp almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- pinch of salt
- ⅓ cup vegan semi-sweet chocolate chips (or a mix of raisins and choc chips)
Instructions
- Preheat oven to 350° F, set oven rack to middle and line a baking sheet with parchment paper or silicone mat.
- In a large mixing bowl, add the nut/seed butter, coconut sugar, maple syrup, vanilla and flax egg and whisk until its a thick, creamy mixture.
- In a separate smaller bowl, combine the oat and almond flour, plus the baking powder, soda and salt.
- Add the dry ingredients into the wet mixture and fold until it forms a very sticky dough. Add your choc chips until just combined.
- Scoop about 2 tbsp sized dollops of dough onto the baking tray, about 2" apart. Try and form them so they're round-ish. With dampened fingers, gently press into the tops of the cookies to slightly flatten them.
- Bake for 10 to 12 minutes (12 mins is perfect in my oven), remove from oven and place tray on cooling rack. They will seem undercooked but let cool in the pan for 10-15 minutes. They will firm up until they're perfectly soft with delicately crisped edges. ENJOY!
Notes
- Nut/Seed Butter: If you decide to use Sunflower Seed Butter (which happens to be one of my favourite ones to use) don’t be alarmed by the green colour your cookies end up being after they come out of the oven. A naturally occuring chemical reaction between baking soda and sunflower seed butter creates a deep green colour, but will not affect the taste or texture whatsoever!
- Oat Flour: You can easily make your own oat flour by grinding rolled oats in a high-speed blender. Add 1 to 2 cups of oats at a time if you want to keep a container of oat flour on hand. Use Gluten-Free oats if neccessary.
- Make Smaller or Larger Cookies: If you want large cookies, this recipe will make 6; bake for no longer than 12 minutes. If you want smaller cookies, you can get 12 from this recipe, but make sure you adjust your cooking time to about 9-10 minutes max to ensure they don’t overcook/burn.
