These healthy chocolate chip cookies are soft, chewy, and packed with classic flavor, but made with better-for-you ingredients like whole wheat flour, coconut oil, and less sugar. They use applesauce for moisture, so you get a tender cookie without a lot of butter or eggs. This recipe is a great everyday treat that still feels like a real chocolate chip cookie, not a compromise.
Ingredients
- 1 ¾ cups (210 g) white whole wheat flour (or all-purpose flour)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (112 g) coconut oil, melted and slightly cooled (or unsalted butter)
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ¼ cup (60 g) unsweetened applesauce
- 1 tsp vanilla extract
- ¾ cup (130 g) semisweet chocolate chips (or dark chocolate chips)
- Optional: ½ cup (60 g) chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the melted coconut oil, brown sugar, and granulated sugar until well combined. Add the egg, applesauce, and vanilla; beat until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chocolate chips (and nuts if using).
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping can pack in too much flour, making cookies dry.
- Don’t overbake: Remove the cookies when the edges are set but the centers look slightly underdone. They will firm up as they cool, keeping them soft and chewy.
- Chill the dough (optional): If you have time, chill the dough for 30 minutes before baking. This helps prevent spreading and deepens flavor, but it’s not required.
- Substitute coconut oil: If you don’t have coconut oil, use unsalted butter (melted) or a neutral oil like canola. Butter will give a slightly richer flavor.
Serving Suggestions
These cookies are perfect with a glass of cold milk, a cup of coffee, or tea. They’re also great crumbled over vanilla ice cream or yogurt for a quick dessert. Serve them warm from the oven for the best gooey texture.
Variations
- Double chocolate: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and use white chocolate chips instead of semisweet.
- Oatmeal chocolate chip: Swap ½ cup (50 g) of the flour for ½ cup (45 g) old-fashioned oats for a heartier texture.
- Vegan option: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and dairy-free chocolate chips. The cookies will be slightly less tender.
- Nutty: Add ½ cup (60 g) of chopped walnuts or pecans along with the chocolate chips.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container (it absorbs excess moisture). For longer storage, freeze baked cookies in a zip-top bag for up to 3 months. To reheat, microwave a cookie for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes. You can also freeze the raw dough as scooped balls and bake from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat? Yes, you can substitute all-purpose flour 1:1. The cookies will be slightly less dense and a bit lighter in texture.
Why are my cookies flat? Flat cookies often come from too much liquid or not enough flour. Make sure you measure the flour correctly, and if your dough seems too wet, chill it for 30 minutes before baking.
Can I reduce the sugar further? You can reduce the granulated sugar to 2 tablespoons, but the cookies will be less sweet and may spread a bit more. The brown sugar helps keep them moist, so keep that at least.
Can I use applesauce instead of the egg? Yes, you can replace the egg with ¼ cup (60 g) more applesauce, but the cookies will be cakier and less chewy. For best results, keep the egg.
How do I make these cookies gluten-free? Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly different, but they will still be delicious.
Can I use honey or maple syrup instead of sugar? You can, but it will change the texture and baking time. If using liquid sweetener, reduce the applesauce to 2 tablespoons and expect cookies to spread more. Bake at 325°F (165°C) for 10–12 minutes.
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