Healthy chocolate chip cookies with coconut oil. Don’t tell your kids…
I found myself apologizing to the people of Trader Joe’s the other day.
I’m a prolific buyer of coconut products. All the coconut products. In my cart, you will find: coconut oil, coconut sugar, coconut milk (both canned and fresh), and coconut cream. I’m not sure if you’ve noticed coconut shortages in your area, but we’ve had quite a few of them. And I think it’s all my fault.
I’ve been buying all the coconut products to make batches of these healthy chocolate chip cookies for my friends, family, and neighbors. This is one of my favorite easy recipes and because I can have finished cookies in less than 20 minutes, I tend to make it often.
There was a period of about 7 weeks where I could not find full-fat coconut milk in the stores. When it came back in stock again, I bought it all. Oops. From 3 different stores. Oops again.
And when coconut oil was temporarily moved to a new location at Trader Joe’s, I mistook it for another impending shortage and I bought a case just to make sure I had enough to make these chocolate chip cookies.
I’m starting to think I’m single-handedly responsible for the coconut shortages in my area. But now you can be, too, while making the best healthy chocolate chip cookies!
What Makes These Chocolate Chip Cookies Different?
The recipe uses coconut oil and coconut sugar, so you, too, can be an impulse buyer of all the coconut products.
I made these chocolate chip cookies healthy for that little babe I gave birth to about 16 months ago. She just learned the word ‘cookie’ the other day, and if I tell you what she thinks a cookie is, you will stone me.
You want to know, don’t you?
(Mom, don’t read this).
My Camille thinks a cookie is a fig.
I know, I’m the worst. The WORST.
She likes to grab my hand, pull me into the kitchen and say ‘cookie’ while pointing to the counter where the figs are. If she only knew why I’m so happy to oblige her request for a cookie. If she only knew what a real cookie was…
Healthy chocolate chip cookies for everyone!
I’ve been scolded at from all angles for my denying Camille sugar. Most recently, the daycare women tell me that while it’s sweet that I pack Camille a healthy snack (usually plain yogurt with fresh fruit), she’s jealous that the other kids get to eat graham crackers.
I try sending my Homemade Graham Crackers with her, but she just wants the ones the other kids were eating. So, I came home and started to create the best healthy chocolate chip cookie recipe I could think of.
And since defeat is near, let’s just go ahead and break it to her that a cookie is actually something delicious. With an excess of chocolate chips. Crisp edges, chewy centers. Therapy, in one bite.
You know me too well, though. These chocolate chip cookies are made with whole wheat flour, coconut oil, and coconut sugar. But but but you totally can’t tell the difference, I swear! The fact that I made these chocolate chip cookies without brown sugar has had no impact on them being soft and chewy.
I like to think of coconut sugar (sometimes, I lovingly refer to it as xoxonut sugar) is the little sugar that tries harder than the rest. It’s sweet, yes, but it also has warm spice notes to it. Like you added spices to your cookie without even trying. Speaking of, you should totally make my Coconut Sugar Cookies with the rest of the bag–you’ll be amazed!
Where Is The Oatmeal?
Usually, when we think of healthy, we think of oatmeal. Fibre, protein, antioxidants, I hear ya and I’ve got you covered. If your idea of healthy chocolate chip cookies must contain oatmeal, jump over to my recipe for Small Batch Oatmeal Chocolate Chip Cookies.
If you are in my kitchen, we can never have enough variations of chocolate chip cookie recipes. I love to make them with coconut sugar, I like to make them with a little espresso powder, I like to make them with oatmeal, I like to make them with malted milk powder. Just type in the search bar at the top “chocolate chip cookies” and you’ll find an extensive list of variations on a classic.
Do I Have To Use Coconut Oil?
Well, if you are a long time reader/follower of mine, you know I’ve got you covered (Also, thanks for the support!), and for those of you that have found me for the first time, let me assure you, I’ve got you covered! Simply scroll up to the search bar up top and search “Chocolate Chip Cookies” to find a dozen different variations of easy chocolate chip cookie recipes. And if you are looking to stay in the “guilt free” zone for cookies, definitely check out my Vegan Chocolate Chip Cookies.
I hope you enjoy making these cookies as much as I do. I will always tell the story of my daughter referring to figs as cookies, with a little bit of pride. I am, however, looking forward to revealing what a “real” cookie is and beginning to bake with her. Don’t get me wrong though, I plan to cling to the figs as long as possible.
If you, or anyone you know, is lying to their kids about what a cookie is, send this recipe their way. But first: make a batch of the best healthy chocolate chip cookies for yourself and feel virtuous while eating them.
- 1/4 cup solid coconut oil
- 1/2 cup coconut sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup dark chocolate chips
- Preheat the oven to 375. Lightly spray a cookie sheet with cooking spray.
- In a medium bowl, add the solid coconut oil and coconut sugar, and beat until fluffy about combined, about 30 seconds.
- Add the egg yolk and vanilla, and beat until combined.
- Next, evenly sprinkle the flour, salt, baking soda and baking powder on top of the coconut oil mixture. Beat to combine everything well.
- Finally, stir in the chocolate chips.
- Press the dough flat in the bowl (as best you can), and roughly divide the dough in quarters. From each quarter, make 2 cookies, for a total of 8 cookies.
- Space the cookies evenly on the baking sheet, and press them down slightly--not totally flat.
- Bake for 9-11 minutes, until the edges are starting to turn golden brown.
- Let cool on the baking sheet for 2 minutes, and then move to a wire rack to cool completely. (But seriously: who actually lets cookies cool? I eat these straight out of the oven).
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Amount Per Serving: Calories: 178 Total Fat: 10g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 47mg Sodium: 132mg Carbohydrates: 21g Fiber: 1g Sugar: 15g Protein: 2g