These chocolate chip cookies are the BEST healthy cookie recipe you’ll ever make! Made with almond flour and coconut oil, these healthy cookies are eggless, sugar free and secretly low carb!
Healthy Chocolate Chip Cookies
When it comes to cookies, the humble chocolate chip cookie has to be a fan favorite.
As such, everyone should have a go-to chocolate chip cookie recipe to have on hand.
We clearly love cookies here. We’ve had keto chocolate no bake cookies, peanut butter cookies and even healthy breakfast cookies.
It’s time to go back to basics…with a twist.
If I could eat chocolate chip cookies every single day, I would. Unfortunately, traditional chocolate chip cookies, while delicious, are loaded with unhealthy ingredients, and ones you’d try to enjoy in moderation.
I wanted to create a healthy chocolate chip cookie recipe, but one which you could enjoy anytime, but with one caveat- It had to taste amazing.
Friends, I’m not kidding when I say these are the BEST healthy chocolate chip cookies ever. Made without eggs and without sugar, these cookies are not only paleo and vegan-friendly, but they are also keto and super low carb….but you’d never tell!
In terms of texture, they tick all the cookie boxes- They are soft, chewy and loaded with chocolate chips.
Taste-wise, you won’t believe they are healthy- They taste buttery, sweet and so gooey in the middle, it will melt in your mouth.
To make the best healthy chocolate chip cookies, you only need 8 Ingredients-
- Almond flour
- Arrowroot starch
- Baking powder
- Coconut oil
- A liquid sweetener of choice
- Almond extract
- Milk of choice
- Chocolate Chips
ALMOND FLOUR OPTIONS
Almond flour comes in several options- Blanched, standard and almond meal.
I prefer using blanched almond flour, as it has a light color, mild flavor, and natural sweetness. It also provides the best cookie texture!
If you don’t have access to it, use standard almond flour. It will be darker in color, nuttier in taste, but still, hold well.
I wasn’t a fan of almond meal, as the cookies felt a little too thick and crumbly, and the almond flavor was too overpowering.
ARROWROOT STARCH + SUBSTITUTIONS
Arrowroot starch helps hold the cookies together, especially as these chocolate chip cookies are made without eggs.
You can sub it for cornstarch, but this may not be suitable for your diet.
HEALTHY LIQUID SWEETENERS
Depending on which diet you follow, there are several healthy liquid sweeteners you can choose from.
If you follow a strict ketogenic diet, use a keto maple syrup. It provides sweetness and helps the cookies remain chewy and soft.
For a refined sugar free liquid sweetener, maple syrup or agave nectar can be used.
HEALTHY CHOCOLATE CHIPS
The healthiest chocolate chips available are ones which fit your diet- I’ve tried a handful and here are my favorites!
Stevia-sweetened chocolate chips are perfect to keep these cookies 100% sugar free and low carb. I promise you won’t have any bitter aftertastes, and they melt beautifully.
I also enjoy using these dairy free chocolate chips. Using the mini chocolate chips are best, as they are dispersed evenly.
TIPS AND TRICKS FOR PERFECT CHOCOLATE CHIP COOKIES
As these cookies contain no eggs and no sugar, they won’t spread. As such, you can be quite flexible with how thick or thin you want these cookies to be. I generally prefer them on the thicker side.
DO NOT overbake the cookies! Again, these cookies are eggless, so if they are a little undercooked, it’s no issue.
If you don’t have almond extract, you can sub it for vanilla extract.
These cookies keep at room temperature and can keep for up to 5 days, in a sealed container. For optimum freshness, keep them refrigerated, as they will last for up to 2 weeks. They are also freezer friendly and can keep for up to 2 months.
Avoid freezing the dough, as it will become too crumbly when thawed.
Best Healthy Chocolate Chip Cookies (Paleo, Vegan, Keto)
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch * See notes
- 1 tsp baking powder
- 1 tsp almond extract
- 6 tbsp sticky sweetener of choice
- 2 tbsp coconut oil
- 1/4 cup coconut milk ** See notes
- 1/2 cup chocolate chips of choice
- Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside.
- In a large mixing bowl, combine your dry ingredients and mix well.
- In a microwave-safe bowl or in a saucepan over the stove, combine your coconut oil and syrup, and heat until melted. Whisk together until combined.
- Add the syrup/coconut oil mixture to the dry mixture, along with the almond extract and coconut milk, and mix very well. Fold in your chocolate chips.
- Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape.
- Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely.
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