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Hello, Healthy Chocolate Chip Cookies! Where have you been all my life? These no-butter cookies are thick, chewy, low in sugar, and they still taste super scrumptious!

A tray of healthy chocolate chip cookies
  • Low Calorie, Low Sugar, and 100% Whole Grain. But still pillowy soft, with melt-in-your-mouth centers and brimming with dark chocolate chips. Need seconds or thirds (and believe me, YOU DO)? These healthy chocolate chip cookies with applesauce will tell you, GO FOR IT.
  • Quick and Easy. This easy chocolate chip cookie recipe doesn’t require a mixer or much advance planning. If you’re the type to whip up cookies on a whim, these lightened up cookies are ideal.
  • The Best Mood Fixer-Upper. When you have a rough day, nothing comforts quite like a warm batch of homemade chewy chocolate chip cookies. (And if you prefer a more classic chocolate chip cookies recipe, these Chocolate Chip Walnut Cookies are the best.)
  • Sure to Satisfy Cookie Cravings. If you are anything like me, when you are craving a chocolate chip cookie, nothing else will satisfy—and some healthy cookie recipes are better than others. This is close enough to the real deal that your cravings will be vanquished!
Healthy chocolate chip cookies on a tray

5 Star Review

“These are delicious and my new favorite cookies! I made them exactly like the recipe but just left out the cinnamon.”

— Sarah —

How to Make Healthy Chocolate Chip Cookies

The Ingredients

  • Coconut Oil. These healthy chocolate cookies have no butter; instead, coconut oil makes them soft and chewy.
  • Applesauce. Naturally sweet applesauce adds moisture to the cookies, while keeping them low calorie.
  • Sugar (a little bit). A combination of a moderate amount of dark brown sugar and granulated sugar provides the perfect amount of sweetness. Dark brown sugar also keeps the cookies moist. For a no sugar chocolate chip cookie, you can swap coconut sugar for both.
  • Vanilla. A cookie must-have! Be sure to use pure vanilla extract.
  • White Whole Wheat Flour. To keep these cookies healthy without sacrificing texture, I used white whole wheat flour. It provides the same nutritional benefits as regular whole wheat flour but is less dense and lighter in flavor.
  • Cinnamon. I love the warmth and coziness that cinnamon adds to the cookies.
  • Dark Chocolate Chips. With antioxidants and less sugar, dark chocolate is a more wholesome mix-in for our cookies.

The Directions

An egg being added to wet ingredients
  1. Mix. Whisk the wet ingredients together.
Dry ingredients in a bowl
  1. Whisk. Combine the dry ingredients in another bowl.
Batter being stirred in a bowl
  1. Combine. Stir the dry ingredients into the wet ingredients.
Chocolate chips being stirred into a bowl
  1. Fold. Add the chocolate chips. Chill the dough for at least 1 hour.
Cookie dough balls on a baking sheet
  1. Bake. Roll the dough into balls, and arrange them on a parchment-lined baking sheet. Bake healthy chocolate chip cookies at 350 degrees F for 8 to 9 minutes.
Healthy chocolate chip cookies
  1. Cool. Let the cookies cool on a cooling rack. Finish baking any remaining dough balls. ENJOY!

Recipe Variations

Whole wheat chocolate chip cookies

Storage Tips

  • To Store. Keep cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • To Freeze. Freeze baked cookies in a freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired or bake directly from frozen, adding a few minutes to the baking time as needed.

Make Ahead Tip

To Refrigerate Cookie Dough: Prepare the cookie dough as directed, then store it in the refrigerator for up to 2 days. Bake as directed.

To Freeze Cookie Dough: Prepare the dough as directed, and lay the cookie dough balls on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cookie dough is frozen solid. Freeze the frozen cookie balls in a freezer-safe ziptop bag or storage container for up to 3 months. Bake from frozen whenever a craving strikes!

What to Serve with Healthy Chocolate Chip Cookies

Gooey whole wheat chocolate chip cookies

Recipe Tips and Tricks

  • Use White Whole Wheat Flour. If you use regular whole wheat flour, the cookies will have a heartier texture and more pronounced “wheat” taste. For this reason, I recommend using a blend of half all-purpose flour and half regular wheat flour if you don’t want to buy white whole wheat.
  • Spoon, Don’t Scoop. Be sure to measure your flour correctly by lightly spooning it into the measuring cup, then leveling it off. If you pack the flour too tightly by scooping it from the bag or container, the cookies will come out dry.
  • Don’t Skip Chilling the Dough. While it does take some planning, chilling is necessary for the best-tasting cookies. One hour of chill time allows the fat to solidify and the wet and dry ingredients to incorporate so that your cookies come out chewy and tender. Chilling cookie dough also ensures the cookies don’t spread too much on the baking sheet. You can keep the dough at the ready in your refrigerator for up to 2 days or freeze it for months.
  • Go the Extra Mile. To elevate your healthy chocolate chip cookies, try adding a pinch of flaky sea salt after baking. You could also add some of your favorite mix-ins (nuts would be tasty!).

Healthy Chocolate Chip Cookies Recipe Video

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YouTube video

Whole wheat cookies with melted chocolate chips

Healthy Chocolate Chip Cookies

4.58 from 45 votes
These healthy chocolate chip cookies are thick, soft, and chewy. An easy recipe with no butter, made with whole grains and applesauce!

Prep: 15 minutes
Cook: 8 minutes
Total: 1 hour 23 minutes

Servings: 18 cookies

Ingredients
  


Instructions
 

  • In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and "smush" the dough and stir and fold as needed. It will come together.
  • Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.
  • When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • With a cookie scoop or spoon, portion the dough, then use your hands to roll into balls that are 1 1/2-inches in diameter (you should have 18 total). Arrange on the baking sheet, leaving at least one inch between each. Place any uncooked dough balls that do not fit on the sheet in the refrigerator to continue chilling while the first batch bakes.
  • Bake the cookies for 8 to 9 minutes, until very lightly browned around the edges and feel dry on the sides and top when lightly touched. They will still appear underdone in the centers. Do not overbake or the cookies will be dry. The cookies will not spread much as they bake.
  • Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Carefully remove the cookies to the rack to finish cooling completely. The cookies will be fragile at first but will firm up and their texture will improve as they cool. Repeat with the remaining dough balls, cooling the sheet completely between batches. Enjoy!

Video

Notes

  • *I do not recommend any other kind of oil for this recipe; it’s important that the oil is solid at room temperature (the way coconut oil is) in order for the cookies to set up properly. I haven’t experimented yet, but I believe you could use unsalted butter instead.
  • **If using regular whole wheat flour, the cookies will have a heartier texture and more pronounced “wheat” taste compared to white whole wheat flour. If using regular whole wheat, I recommend a blend of half all-purpose flour and half regular wheat flour. Be sure to measure your flour correctly (lightly spoon it into the measuring cup, then level it off). If you pack the flour too tightly, the cookies will come out dry. Better yet, try weighing the flour.
  • ***Make sure your baking soda is fresh (not expired) or your cookies may not rise and could have a strange aftertaste.
  • TO STORE: Keep cookies in an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • TO FREEZE: Freeze baked cookies in a freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired or bake directly from frozen, adding a few minutes to the baking time as needed.

Nutrition

Serving: 1(of 18)Calories: 116kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 5gTrans Fat: 1gCholesterol: 9mgPotassium: 52mgFiber: 1gSugar: 7gVitamin A: 15IUVitamin C: 1mgCalcium: 25mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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64 Comments

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  1. Used butter because I’m not a fan of the coconut oil taste in cookies. Also subbed xylitol for sugar. Love the flavor and texture.5 stars

    1. Hi Jackie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!

    1. I’m sorry to hear the recipe wasn’t to your taste, Steve. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  2. These are delicious and my new favorite cookies! I made them exactly like the recipe but just left out the cinnamon.5 stars

  3. Absolutely good recipe. I’ve been searching for a good healthier Choc Chip recipe that I could enjoy with less/low sugar, oils, calories, etc. Better flour/s. Here it is & they didn’t spread. Added my favorite nut (pecans) & WaaLaa. Magic cookies.
    Thank You. I will keep extra dough in freezer. Oh, doubled recipe as I knew from reading comments & ingredients.5 stars

  4. In the Chocolate chip cookie recipe, could I substitute honey for the sugar? Or could I substitute an alternative sweet, like monk fruit?
    Thanks

    1. Hi Trudy! I’ve only tested the recipe as is, so can’t say specifically about those substitutions. If you decide to experiment, I’d love to know how it goes!

    1. Hi Lilly! I’ve only tested the recipe as written and haven’t tried to add protein powder to these cookies. You might enjoy these cookies: https://www.wellplated.com/peanut-butter-protein-cookies/

  5. This recipe sounds amazing except for the coconut oil. What could I sub for it? The Hubs is a heart patient and tropical oils are a big “No No!” They are mostly saturated fats, with coconut being the worst.

    1. Hi Deb! You’d use butter in place of the coconut oil, but not sure if you could use that. So whatever you are using in your baked goods in place of butter. Hope this helps!

  6. I doubled the recipe because I truly believe that we would like these cookies. I was very careful about following the recipe and use the ingredients as specified. I bake for eight minutes. Tried 7 1/2 minutes with the second tray. They are just too dry for our taste. I thought that with the applesauce, there would be a little more moisture, but this was a very dry cookie, in my opinion.
    The flavor is good. This is a very cake like cookies If it had a little bit of moisture in it, it might be a lot better. I did use butter in place of coconut oil. Don’t know if that was the problem or not. We do not use tropical oils
    I had a bit of batter left for a third tray and calculated the amount of milk to add using a ratio of 1 teaspoon of milk per one cup of whole wheat flour. Adding the milk did help but they did not bake as well. Makes me wonder if I could add a small amount of milk, maybe a teaspoon or two at the beginning of the recipe.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Cindy. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you

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