Healthier Chocolate Chip Cookies
Satisfy your sweet tooth with these Healthier Chocolate Chip Cookies, a guilt-free twist on the classic treat! Made with whole wheat flour for added fiber, naturally sweetened with coconut sugar and pure maple syrup, and enriched with the richness of dark chocolate chips, these cookies strike the perfect balance between indulgence and nutrition. Using coconut oil instead of butter keeps them dairy-free and heart-healthy, while the easy one-bowl method ensures minimal cleanup. Ready in just 25 minutes, these soft and chewy cookies are perfect for a wholesome snack or dessert. Whether you're looking for a healthier baking recipe or simply crave a delectable, better-for-you cookie, this recipe is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (melted and cooled)
- 0.5 cups Coconut sugar
- 0.25 cups Pure maple syrup
- 1 teaspoons Vanilla extract
- 1 large Egg
- 0.75 cups Dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil, coconut sugar, and maple syrup. Whisk together until smooth and well combined.
Add the vanilla extract and egg to the wet mixture. Whisk until the mixture is creamy and fully incorporated.
Gradually stir the dry ingredients into the wet ingredients, mixing until a soft dough forms. Do not overmix.
Fold in the dark chocolate chips until they are evenly distributed throughout the dough.
Using a small cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly press down on the dough balls to flatten slightly, as these cookies will not spread as much as traditional recipes.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a soft, chewy texture.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 385.8 g | 140% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 227.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
