Healthy Chocolate Chip Cookies
While the original may have been invented by accident, my healthy vegan choc chip cookies are deliberately wholesome and tasty! With their crisp edges and soft chewy center, these cookies deliver all the typical comforts, but with smarter ingredient swaps. I make these in just 1 hour, while my kids count down the seconds until they can eat them.
Servings: 60 cookies (5 dozen)
Calories: 106kcal
Ingredients
- 1½ cups whole wheat flour or whole wheat pastry flour
- ¾ cup lentil flour mixes best at room temperature, not cold
- 1 tsp salt
- 1 tsp baking soda
- 1 cup butter softened (note - the 1 cup of butter is a lot, but among the serving size - 60 cookies, it amounts to only about 15 calories of butter per cookie)
- ¾ cup coconut sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp agave nectar
- 1¾ cups chocolate chips you can change this up and add peanut butter or butterscotch chips if you like!
- ½ cup chopped nuts
Instructions
- Preheat oven to 350 degrees.
- Combine flours, salt and baking soda in a small bowl.
- Beat butter, sugars and vanilla extract in a large mixing bowl until creamy.
- Add eggs and syrup, beating well.
- Gradually beat in flour mixture.
- Stir in chocolate chips and nuts.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake 9 – 11 minutes or until brown.
Notes
- My #1 Secret Tip for this healthy chocolate chip cookie recipe is to not overmix the dough. Once I have added the flour mixture, I mix until it is just combined. Overmixing develops too much gluten and creates flat, dense cookies instead of light, chewy ones.
- Softened, not melted: I make sure my butter is softened and not melted. This way I can cream the ingredients into the butter easily. Melted butter changes the texture and may cause oiliness and excessive spreading.
- Do not grease the tray: These cookies already contain butter, and will not stick to your baking tray. Any additional oil or grease may cause your cookies to spread or burn.
- Use an ice cream scoop: I like using an ice cream scoop with a tablespoon of cookie dough. This gives me a cleaner process and better control.
- Check your baking soda: I always check the expiry date on my baking soda before using it. Expired baking soda will result in flat cookies.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 14g | Protein: 1.2g | Fat: 5.9g | Sodium: 42.9mg | Fiber: 0.5g | Sugar: 10.5g