These healthy chocolate cookies are so easy to make, dairy free, whole foods focused, and can be easily made gluten free. They make a great healthy snack or healthy treat to enjoy any time of day!
Soft & Pillowy Healthy Chocolate Cookies
I created this healthy batch of deliciousness several years ago and have finally had the chance to revamp the recipe! These healthy chocolate cookies are super soft, pillowy, and mildly sweet. Perfect for a healthy snack that’s not going to shoot up your blood sugar levels!
I originally made these cookies using spelt flour, a great whole grain with lots of nutrients if you can tolerate gluten, and remade them with a gluten free all purpose flour for those who need a gluten free option!
Making Cookies Healthier
To make cookies healthier than regular cookies there are a few things to address and swaps you can make to bring in more nutrition but not sacrifice flavour!
- Swap Refined Flour for Whole Grain/Unrefined Flour – when a cookie recipe calls for refined white flour, always check to see if there’s an option so swap in a whole grain flour like spelt, or a gluten free grain flour such as brown rice or a blend.
- Substitute Refined Sugar for Unrefined Sweeteners – when a cookie recipe calls for white or brown sugar which are both refined and can raise blood sugar levels (and worsen sugar cravings!), use a natural unrefined sugar option if possible instead such as raw honey, pure maple syrup, or coconut palm sugar.
- Make Them Dairy Free – Dairy products produce an inflammatory response in many people, and can often cause digestive distress, eczema, and other unpleasant symptoms. If the cookie recipe calls for butter, try coconut oil or a plant-based butter substitute instead!
Ingredients in Healthy Chocolate Cookies
To make these delicious cookies I use a simple combination of ingredients. Here’s what you’ll need:
- Spelt flour or All-Purpose (1 to 1) Gluten Free Flour
- Raw honey
- Raw Cocao Powder (or regular Cocoa Powder)
- Dark chocolate chips (70% or darker, naturally sweetened if possible)
- Plant-Based butter (such as Earth Balance) or Coconut oil
- Eggs
- Vanilla Extract
- Non-dairy milk of choice
- Salt, baking powder, and baking soda
The cookies come together in a breeze and are kid and adult friendly. I love that they are not overly sweet and have a rich chocolate flavour while still having a light and soft consistency. The texture of these cookies is actually a little “cake-like”, as they are soft and pillowy.
Another little fact about these cookies is that they are relatively low in calories (around 60 calories each). While I definitely prioritize nutrition density over calorie counting, it is something to consider, as it’s important to be mindful of portion sizes and your overall food intake during the day as just another way to practice mindful eating.
If you are looking for a fun little baking idea, and a sweet but healthy treat to snack on, these healthy double chocolate cookies are a must! Be sure to pin the photo below the recipe to save this one for later and of course, share the love!
Healthy Chocolate Cookies
These healthy chocolate cookies are so easy to make, dairy free, whole foods focused, and can be easily made gluten free. They make a great healthy snack or healthy treat to enjoy any time of day!
Ingredients
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon vegan butter or coconut oil
- 1/4 cup nan-dairy milk of choice
- 1/4 cup raw honey
- 1/4 cup dark 70% chocolate chips
- 1 1/3 cups spelt flour or gluten free all purpose baking flour (1 to 1)*
- 2 tablespoons raw cocoa powder or regular cocoa powder*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional Chocolate Drizzle & Toppings:
- 1/4 cup 70% dark chocolate chips, melted
- 2 tablespoons cocoa nibs
Instructions
- Preheat oven to 350 degrees.
- In a bowl whisk eggs, milk, and vanilla.
- In a small saucepan melt butter (or coconut oil) with the dark chocolate chips and the honey.
- Add the melted chocolate mixture to the egg mixture and whisk until combined.
- Add in dry ingredients (flour, cocao powder baking powder and soda, and salt), and stir until a smooth cookie batter is achieved.*
- Cover a baking pan with parchment paper.
- Scoop tablespoon sized portions of the batter into balls and press down lightly to flatten (makes 16 small cookies).*
- Bake cookies for 8 minutes until just puffy.
- Let cool completely then drizzle with the melted chocolate and sprinkle with cocao nibs if you prefer (the chocolate drizzle will harden in the fridge for a few minutes).
- Enjoy!
Notes
*Be sure the gluten free flour you are using contains xanthan gum.
*Raw cocao powder contians more nutrients than regular cocoa powder, but either will work fine.
*If using gluten free flour in the recipe the batter will be relatively sticky so you'll want to wet a spoon intermittently when scooping the batter, and use the wet spoon to flatten the cookies to prevent sticking.
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More Healthy Cookie Recipes You’ll Love:
- Healthier Chewy Ginger Molasses Cookies
- Healthy Chocolate Protein Power Cookies
- 4-Ingredient Soft & Chewy Banana Nut Butter Cookies
- Soft & Chewy Oatmeal Raisin Cookies
Have a lovely Sunday!
What is the best way to store these? Airtight container at room temperature or in the fridge? And how long do they stay fresh for? I didn’t end up putting the chocolate drizzle on top.
Also I have to add these are delicious. I added a 1/4 tsp of nutmeg to the batter and then some crushed walnuts to the last batch. I love how cakey and soft they are and hope they stay that way.
I would keep them in an airtight container at room temp! They should stay fresh for about 2-3 days, and then will start to dry out!
Hi Christal, I’ve got these in the oven- can’t wait to try them. We checked the recipe ten times to see what we did wrong because the cookie dough was a batter. No way I could scoop and make a ball. I could only spoon them into pancakes onto my baking paper. Could you please try making this the recipe again and make sure the amount of milk is correct? I noticed you added the milk into the ingredients list at a later date based on a comment someone left and I wonder if maybe it’s not supposed to be one quarter cup but less? I’m sure they’re still delicious but I wonder how the original texture would have turned out. Thanks!
Hi Ana! Hmm.. I’m not sure why they would not have turned out for you, the liquid amount is correct. I did revamp the recipe a while back but many have made it since with no issues. Perhaps you missed an ingredient? I’ll give them another try in the next couple of weeks to double check but I’m almost certain it’s as it should be. I hope they turned out anyway even though they may have been flat cookies!
Greetings and happy holidays. Love your stuff, but I’m a bit confused as to how you can call these dairy free when you’re suggesting adding eggs.
Hi! Eggs are not actually a dairy product. The definition of dairy includes foods produced from the milk of mammals, such as cows and goats, so eggs are not a part of this although it is sometimes confusing because eggs are usually found in the dairy section of a grocery store.
Hi Christal. I tried making these but the dough was hard. I see no mention of milk in the ingredients list or directions. Am I supposed to add milk? Thanks!
Maryam
Hi Maryam, I’m so sorry! When I updated the recipe I missed adding the milk back in, its fixed now!
Thank you! I gave them another go. I used whole wheat flour and they were really puffy; more like minicakes than cookies. I think I’ll reduce the leavening agents a bit next time. I coated the tops in dark chocolate and they were delicious. They also aren’t crumbly which makes them perfect for toddlers.
Yes they definitely have a cake-like texture! Glad you enjoyed!
I finally found a good snack for the moments I desperately crave chocolates! These cookies are so yummy, thanks! 🙂
Glad to hear it!!
Hi Christal,
These are really yummy, they were a runny batter, so didn’t puff up and stand up like yours, I didn’t need to push them down. But really delish all the same, will be using this recipe often! Keen to try with a dash of peppermint next time… oh yeah!
Mmmm! Peppermint! Genius! 🙂
Woah, spelt flour & double chocolate! That’s my jam. These sound like a great excuse to do some “healthy baking”.
Yes, I appreciate best your gluten free recipes. Thanks!
So what would be a good gluten free option to replace the spelt?
You can use an all purpose gluten free flour however you would have to likely add xanthan gum to help with binding so the cookies aren’t too crumbly as that is what gluten does.