These Healthy Chocolate Chip Cookies are soft and chewy in the middle with crispy edges. Made with just 8 ingredients, in 1 bowl and in under 30 minutes! Oil Free + Gluten Free & Refined Sugar Free Option
If you’ve been following my stories over on instagram, you that know that I’m in full on cookie baking mode. Cookies are my FAVOURITE dessert, like ever. I have quite a few cookie recipes on my blog but none for the classic vegan chocolate chip cookie so I’m working on an Ultimate Guide to Vegan Chocolate Chip Cookies that I’m hoping will be complete before the holidays. I’ve made so many batches of vegan chocolate chip cookies this past week with so many ingredients tests and variations my meals have literally turned into chocolate chip cookies… but hey I ain’t complaining.
On my mission to the perfect vegan chocolate chip cookie, I got a lot of requests for a healthy oil-free vegan chocolate chip cookies that is actually chewy on the inside and crispy on the outside. To my surprise I was able to nail this healthy version before the classic so today, I’m sharing with you guys the BEST healthy vegan chocolate chip cookie recipe!
You guys, for a cookie made with no oil, eggs or butter this is seriously a good cookie… they’re kinda highly addictive and I’m highly excited to share these so let’s get down right into it.
Ingredients in These Healthy Chocolate Chip Cookies
Obviously because we’re making vegan chocolate chip cookies I needed to keep these cookies eggless and dairy free but these cookies are also oil free and can be made gluten free & refined sugar free!
These vegan chocolate chip cookies require just 8 ingredients that are (in my opinion) healthier than what you would find in a typical chocolate chip cookie recipe.
- Molasses: The secret ingredient that makes these cookies nice and chewy in the middle.
- Cane sugar: Be sure to use some kind of granulated sugar as this is what gives these cookies their crispy edge. If using coconut sugar for a refined sugar free version, expect softer cookies (but still yummy)!
- Soy Milk: Helps crisp up the edges more. Any plant based milk can be used. For softer, chewier cookies use aquafaba or full fat coconut milk.
- Peanut butter: This ingredient replaces butters and oils which is typically found in chocolate chip cookies. Other nut/seed butters can be used here but be sure to use all natural runny nut butters with the same consistency as peanut butter (ex. cashew, almond or sunbutter).
- Vanilla extract: Essential in any chocolate chip cookie recipe!
- Flour: I’ve tried with gluten free flour blends, whole wheat flour and spelt which all came out with very similar results.
- Baking soda: To give these cookies a bit of browning around the crispy edges.
- Chocolate chunks (or chips): I find chocolate chunks more fun but chips obviously will work.
And if you’re feeling fancy, add a pinch of flaky salt AKA my new obsession.
How to Make Healthy Chocolate Chip Cookies
These cookies are very easy to make and don’t require any beating. Here’s a quick rundown of how to make these vegan chocolate chip cookies:
- Mix Wet Ingredients: First mix together the sugar and molasses. Then mix in the soy milk, peanut butter and vanilla until the sugar looks dissolved.
- Mix Dry: Sift in the flour and baking soda and use a spatula to fold it into the went ingredients. Be sure not to over mix if using non-gluten free flours or else the cookies will turn gummy.
- Fold in Chocolate: Use a spatula to fold the chocolate chips into the dough scraping the sides of the bowl.
- Scoop onto Baking Tray: Use a cookie scooper (around 55g) and scoop onto the baking tray. Bake for 12-15 minutes rotating the tray halfway.
Additional Tips & Tricks to Making Healthy Vegan Chocolate Chip Cookies
- DO NOT over-mix the dough: If using gluten free, skip this tip. I can’t stress this enough! Fold the dry dough into the wet just until theres just specs of flour left. When folding in the chocolate, scrape the bowl to also fold in bits of remaining flour.
- Use other add-ins: try this recipe out with dried fruit or other mixed nuts! Just replace half or the whole amount of chocolate used with whatever you’re mixing in.
- Use a lighter coloured baking pan: this type of baking pan evenly browns the cookies without burning the bottom. Darker baking pans promote more browning on the bottom, which you can still totally use if you like super crisp bottom cookies. White/very light pans will yield more pale looking cookies.
How to Freeze this Chocolate Chip Cookie Dough
The cookie dough can totally be made ahead and be kept in the freezer. Simply mix all the ingredients as directed, scoop portions out onto a non-stick/parchment lined baking tray and them place the whole tray into your freezer. After an hour, you can transfer them into freezer safe bags or containers.
How to Bake Frozen Cookie Dough
Take the cookie dough out of the freezer and let it sit at room temperature on a baking tray while the oven preheats. Add 1-2 minutes more to the instructed baking time.
How to Store Healthy Chocolate Chip Cookies
These cookies keep well at room temperature for up to 5 days in a container that is NOT completely sealed. I place them into a container and have the lid on diagonally to let air in. Because we want to keep these cookies crispy, it’s super important not to completely cover them or else they will go soft. You can also freeze these chocolate chip cookies for up yo 3 months after they’re baked and completely cooled in an air tight container. Before serving, just let them thaw out to room temperature.
Helpful Tools to Make This Recipe
- Cookie Scooper: For perfect cookie scoops!
- Baking Tray: This is the one I use to bake with for even browning.
- Spatula: To prevent over mixing and to scrape the sides of the bowl.
I hope you try these Healthy Chocolate Chip Cookies out and love them as much as I do! They’re seriously SOOOOO GOOD. Like, one of the best healthy cookies I’ve made IMO… they really don’t even taste “healthy”. These should totally go on your weekend baking list and would be perfect for any cookie exchange coming up!!
More Delicious Vegan Cookies to Love!
- Vegan Matcha Cookies
- Chocolate Chip Tahini Cookies
- No Bake Chocolate Caramel Cookies
- Air Fryer Chocolate Tahini Chocolate Chunk Cookies
- Salted Pretzel Chocolate Chickpea Cookies
- 4 Ingredient Snowball Cookies
If you recreate this Healthy Vegan Chocolate Chip Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!Print
These Healthy Vegan Chocolate Chip Cookies are soft and chewy in the middle with crispy edges. Made with just 8 ingredients, in 1 bowl and in under 30 minutes! Oil Free + Gluten Free & Refined Sugar Free Option
- ½ tbsp molasses (10g)
- ¾ cup organic cane sugar (150g)*
- 1/3 cup + 1 tbsp soy milk (98g)**
- ¼ + 2 tbsp peanut butter (96g)***
- 1.5 tsp vanilla extract (7g)
- 1.5 cup + 2 tbsp all purpose flour (202g // gluten free if needed)
- ½ tsp baking soda (2.5g)
- 1/3 cup chocolate chips/chunks (85g)
- flaky salt for topping, optional
- Preheat oven to 350 F (180g). Line baking tray with parchment paper. Chop chocolate if not using chips.
- Into a large mixing bowl, mix together the sugar and molasses. Pour in the soy milk, peanut butter and vanilla and stir to combine.
- Sift in the flour and baking soda and fold it into the wet mixture using a spatula just until combined (do not over-mix). Fold in the chocolate chips.
- Using a cookie scoop, scoop out the dough and place onto lined baking tray leaving at least 2 inches between each cookie (around 12 cookies, around 52-55g each).
- Bake in the oven for 12-15 minutes depending on how crispy you want your cookies. 12 minutes for softer cookies and 15 for super crispy edges. Rotate the tray half way through baking time to encourage even baking.
- * Use coconut sugar for refined sugar free. Note that using all coconut sugar yields browner cookies with a softer texture.
- ** Use any plant based milk. For chewier softer cookies use aquafaba or full fat coconut milk.
- *** Can also substitute with spelt, whole wheat or gluten free flour blend. Increase baking time by 2-3 minutes.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Desserts
- Method: Baking
- Cuisine: North American
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 13.7g
- Sodium: 57mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 27.2g
- Fiber: 3g
- Protein: 4.6g
- Cholesterol: 0
Keywords: chocolate chip cookies, peanut butter, chocolate,
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