Soft, chewy, and perfectly sweet—these Chewy Healthy Chocolate Chip Cookies are everything I look for in a comforting treat, minus the guilt. Made with wholesome ingredients like almond flour, maple syrup, and coconut oil, they’re naturally gluten-free, dairy-free, and lower in sugar than traditional cookies. Each bite offers that rich, satisfying chocolate chip cookie flavor I crave, but in a cleaner, better-for-me form.
Why You’ll Love This Recipe
I love how these cookies strike the perfect balance between indulgence and nutrition. They’re ideal when I want a sweet fix without reaching for processed sugar or flour. The almond flour adds a rich, nutty texture, while maple syrup brings natural sweetness. Whether I’m baking for myself, the family, or a group with dietary restrictions, these cookies are always a hit. Plus, they come together in under 30 minutes—making them a quick and easy option even on busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups almond flour, packed
½ teaspoon baking soda
⅛ teaspoon salt
¼ cup coconut oil, melted
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 egg
½ cup dark chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together almond flour, baking soda, and salt.
In a separate bowl, I mix the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
I pour the wet ingredients into the dry and stir everything until well combined.
I fold in the dark chocolate chips.
Using a cookie scoop or spoon, I form 1.5 tablespoon-sized dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
I gently flatten each ball with my fingers or the back of a spoon to form a cookie shape.
Then I bake for 10–12 minutes, or until the edges are golden brown.
I let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 16 cookies.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: Approximately 180 kcal per cookie
Variations
Sometimes I like to change things up:
I swap dark chocolate chips with chopped walnuts or pecans for a nutty crunch.
I use mini chocolate chips for more chocolate in every bite.
For a festive twist, I mix in some shredded coconut or dried cranberries.
When I want an egg-free version, I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5 minutes).
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week.
If I want to warm them up, I pop one in the microwave for 10–15 seconds to bring back that fresh-out-of-the-oven softness.
They also freeze beautifully—just freeze them in a single layer, then transfer to a freezer bag. I let them thaw at room temperature when I’m ready to enjoy.
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FAQs
How do I know when the cookies are done baking?
I look for golden brown edges and a slightly soft center. They continue to firm up as they cool, so I avoid overbaking.
Can I use a different flour instead of almond flour?
I don’t recommend swapping almond flour with coconut flour or all-purpose flour in equal amounts—they behave differently in baking. If I need a substitute, I look for another nut-based flour.
Are these cookies safe for kids?
Yes, I often make these for the kids—they love them! They’re naturally sweetened and free from refined sugar, which makes me feel better about serving them.
Can I make the dough ahead of time?
Absolutely. I refrigerate the dough for up to 24 hours before baking. If it’s too firm, I let it sit at room temperature for a few minutes before scooping.
Why are my cookies too soft or too crumbly?
If my cookies are too soft, I may have underbaked them slightly. If they’re too crumbly, I make sure I packed the almond flour when measuring and didn’t skip the egg—it helps bind everything together.
Conclusion
These chewy healthy chocolate chip cookies are my go-to when I want something sweet but wholesome. With clean ingredients, rich flavor, and a tender bite, they never disappoint. Whether I’m baking for myself or sharing with others, they always leave the cookie jar empty—and that’s the best sign of a winning recipe.
📖 Recipe:
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Chewy Healthy Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 16 cookies
- Diet: Gluten Free
Description
Soft, chewy, and naturally sweetened, these healthy chocolate chip cookies are made with almond flour, maple syrup, and coconut oil for a guilt-free treat that’s gluten-free and dairy-free.
Ingredients
2 ½ cups almond flour, packed
½ teaspoon baking soda
⅛ teaspoon salt
¼ cup coconut oil, melted
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 egg
½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in the dark chocolate chips.
- Using a cookie scoop or spoon, form 1.5 tablespoon-sized dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each dough ball with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For an egg-free version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Cookies can be stored at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, place in a single layer before transferring to a freezer bag. Thaw at room temperature.
Microwave for 10–15 seconds to soften before serving.
Use mini chocolate chips for more chocolate in each bite, or try chopped nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
