Deliciously Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

Do you believe chocolate chip cookies can be healthy?!

Better question, do you believe chocolate chip cookies can be healthy AND taste completely delicious?

On Wednesday, we shared a recipe for homemade coconut butterWe promised you a delicious treat using it and knowing how great coconut butter is at replacing traditional ingredients, we went ahead and worked on a completely vegan recipe! Having had successes with vegan almond butter cookies and peanut butter cookies, I knew the cookie category was a safe place.

Healthy Chocolate Chip Cookies

You can find a lot of vegan chocolate chip cookie recipes out there. While many claim to be the chewiest or the healthiest or the best thing you’ve ever eaten, it’s easy to find fault with them if they are not your favorite kind of cookie- texture, size, flavor, whatever. I’m not going to claim anything with these, but for my first attempt at a vegan chocolate chip cookie, they are up there with my favorite recipes! I went for the gooey, soft version. As far as taste goes, they are delicious, but with a slightly unique twist.

Vegan Healthy Chocolate Chip Cookies

Because I used coconut butter, it added a slight coconut sweetness. Without being overpowering, these had a hint of coconut undertones. I think the coconut butter really contributed to these cookies nice shape and dense texture though, so if you are very sensitive to coconut flavor, give it a try anyway! I personally used to hate coconut, and to me, the flavor of these cookies just resemble that sought after buttery, chocolate-y chip cookie goodness. With a healthy dose of chocolate chips and natural butter extract, these healthy cookies become as tempting as any other!

Healthiest Chocolate Chip Cookies

Deliciously Healthy Chocolate Chip Cookies (vegan)
Print Recipe

2 Tablespoons Coconut Butter
2 Tablespoons Neutral Oil of choice (like a neutral coconut oil or grape seed oil)
2/3 cup Coconut Sugar
2 Tablespoons Xylitol
1/4 cup Applesauce
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Natural Butter Extract
1/4 teaspoon Pink or Sea Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
Heaping 1/2 cup *Sugar Free Chocolate Chips
1 cup plus 3 Tablespoons White Spelt Flour

Measure out your applesauce and allow to reach room temperature. Preheat your oven to 350 degrees. In a small bowl, combine your coconut butter and oil and mix well. Add the coconut sugar, xylitol and applesauce and stir to combine. Add the vanilla and butter extract, salt, baking soda and baking powder. Stir the batter to combine well. Add 1/2 cup of flour and stir to combine. Then add the chocolate chips with the remaining flour. The dough should be a tad bit sticky, but not unmanageable! Spoon out rounded teaspoons of dough onto a parchment lined baking sheet. Bake for 8-9 minutes for extra soft cookies or 10-11 for more firm cookies.

Makes 12-15 cookies

*I’ve seen different brands of sugar free vegan chocolate chips at health food stores and online, but of course, any kind of chocolate chips will work great! You could also try using carob chips!

Natural Sweet Recipes
Healthy Chocolate Chip Cookies
Average Rating
5 Based on 1 Review(s)


  1. says

    Those look like such a perfect little cookies! I still haven’t cooked with coconut butter because I was worried about the strong flavor, Butttt you’ve sold me :) These look so soft and chewy! Can you substitute any flour for spelt flour?

  2. says

    Another pinned! I have yet to use xylitol in baking. I used it to make a frosting and found it to have an interesting aftertaste. I will have to try these cookies!

    –Jaclyn T
    TrickArt Jewellery Closing! All items $2 USD!

  3. Sophie says

    We tried substituting sucanat for the coconut sugar an found it gave these cookies a honey-ish taste. We also had enough batter to make larger cookies, which was nice. Love these cookies!! Can’t wait to make them again.

  4. Hannah says

    These might be the best cookies EVER!!! Vegan to boot! You are right, the coconut flavor is there, but just enough that it gives a really special dimension of sweetness NOT coconut flavoring. I loved these!! I want to try them with nuts and other add-ins. Thanks!

  5. Gina Sengupta says

    Hi, I saw that you added a note about finding sugar-free vegan chocolate chips online and in health food stores. I would love to know the brands because I have been searching and have only found either sugar-free or vegan but not both. Any help would be much appreciated! Thanks, Gina

  6. Jessica says

    I just finished a batch of these off in about an hour! I couldn’t believe they were so good and couldn’t stop eating them! Haha! So glad they are vegan!!

  7. Hayden says

    I was worried about the coconut butter, but you’re right! It’s delicious!! I used extra vanilla since I didn’t have the butter extract and I didn’t have spelt so I just used white which worked fine. I am curious to try this recipe with the butter extract – I have a feeling it will be out of this world and won’t stand a chance at my house.

  8. Tam says

    I am one of the very few and some how very fortunate people that are allergic to coconut. (yay me. I loved cooking with it till it turned on me.) Anyway Can this recipe and any of the others that use coconut butter be made with almond butter instead?

    • says

      Oh we’re sorry to hear that!! For this recipe, almond butter could work, though you may need a tiny bit less flour. We can’t speak for every recipe where we use coconut butter, but if you let us know what other recipes you’re thinking of, we can do our best to find an appropriate substitution for the coconut. Hope these work out for you and you enjoy them.

  9. Leslie says

    I would really like to make your chocolate chip cookies with the coconut butter, but cannot find the recipe for the coconut butter. A peanut butter cup recipe comes up when I click the link. Would you be able to help me? Thank you!

    • says

      Oh no, I’m so sorry Leslie! I will work on fixing that link! In the meantime, coconut butter is made simply by mixing unsweetened coconut shreds in a food processor until completely smooth. Pour 2-3 cup of coconut shreds in your food processor and process for about 10 minutes, scraping the inside bowl every couple of minutes. You want the batter to be thick but smooth. If you have a large processor, it may be more helpful to do 4-5 cups of coconut shreds. It lasts a long time in the fridge! Hope that helps and thanks for pointing out the bad link! Hope you enjoy these cookies!

  10. ab says

    hi i just wanted to thank you for trying so hard and publishing these recipes the recipes you are doing are soooooo challenging i understand this as i have been trying since 2003 to do these kind a recipes with sweeteners so thank you very much


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