This recipe for healthy chocolate chip cookies uses whole wheat flour, nuts, and dried fruit. They contain less sugar than regular chocolate chip cookies, making them a great guilt-free treat.
How to Make Healthy Chocolate Chip Cookies
Note: The full instructions are provided in the recipe card below.
Put the butter or coconut oil in a microwave-safe bowl, cover it, and microwave it on medium power until melted. (Alternatively, melt in a small saucepan.) Cool slightly.
Whisk the light brown sugar, egg, butter, salt, and vanilla in a large bowl until smooth. Whisk the flour and baking soda in another bowl.
Stir the dry ingredients into the wet ingredients with a wooden spoon; don't overmix. Finally, stir in the bittersweet chocolate chips, walnuts, and dates. Cover tightly and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; it will be very stiff after being in the fridge that long.
Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
Place on the prepared baking sheet, about 2 to 3 inches apart. Bake one sheet at a time until golden brown around the edges but still light in the center, about 10 to 11 minutes.
Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls-store cookies in a tightly sealed container for up to 3 days.
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Recipe
Easy Chocolate Chip Cookies: 100% Whole Wheat
Equipment
Ingredients
- 187.5 g (1-½ cups) white whole wheat flour or whole wheat spoon and level to measure off with the back of a knife
- 100 g (½ cup light brown sugar) packed, level off with the back of a knife
- ⅛ teaspoon cinnamon
- ½ cup unsalted butter or melted coconut oil; allow cooling briefly
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla , or pure vanilla extract
- 2 large eggs , cold
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup bittersweet Chocolate chips, such as Ghirardelli 60% Cacao Premium Baking Chips.
- ¼ cup dates chopped
- ¼ cup finely chopped lightly toasted walnuts, or pecans
Instructions
- Put the coconut oil or butter in a microwave-safe bowl, cover, and microwave on medium power until melted. (Alternatively, melt in a small saucepan.) Cool slightly. Whisk the sugar, egg, butter, salt, and both types of vanilla in a large bowl until smooth.
- Whisk the flour, cinnamon, and baking soda, in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over-mix. Finally, stir in the bittersweet chocolate chips, walnuts, and dates; cover it tightly, and chill in the refrigerator for at least 30 minutes.
- If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 10 to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
- Place on the prepared baking sheet, about 2 to 3 inches apart. Bake one sheet at a time until golden brown around the edges but still light in the center, about 10 to 11 minutes. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store cookies in a tightly sealed container for up to 3 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
