These Chocolate Chip Cookies are a healthier version of the classic recipe, made with no eggs, no dairy, less sugar, for a cookie with just 150 calories but all the taste and texture you expect!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Like This Recipe?

Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!

Healthier Chocolate Chip Cookies

These Chocolate Chip Cookies are a healthier version of the classic recipe, made with no eggs, no dairy, less sugar, for a cookie with just 150 calories but all the taste and texture you expect!

No ratings yet

Print Review Save

Pin Save in Email

Prep Time: 10

Cook Time: 12

Total Time: 22

Course: Dessert

Cuisine: American

Servings: 12 cookies

Calories: 159 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 ¼ cups Spelt Flour - (note 1)
▢ ½ cup Softened Plant-Based Butter - (note 2)
▢ ½ teaspoon Baking Soda
▢ ½ cup Unrefined Cane Sugar - (note 3)
▢ 1 teaspoon Vanilla Extract
▢ ⅓ cup Chocolate Chips - (note 4)
▢ 2 tablespoons Almond Milk - (note 5)

Instructions

Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
In a stand mixer or large bowl, add softened plant-based butter and sugar.
Beat with the paddle attachment or an electric beater for 1 minute, until pale.
Add vanilla extract, flour, baking soda, and almond milk.
Beat again until a creamy, buttery cookie dough forms.
Fold in the chocolate chips and store them for a few times to evenly incorporate.
Scoop 1 1/2 tablespoons of dough on the prepared baking sheets, leaving one inch of space between each dollop. Repeat for the remaining cookie dough. I made 12 cookies.
Lightly oil the palms of your hands and press the top of each cookie dough to form a flat cookie. They won't spread too much, so it's preferable to press them down before baking.
Bake the cookies at 350°F (180°C) on the center rack for 12-14 minutes. They stay pale in color because there's not much sugar to caramelize the cookie and change their color.
Let them cool down on the baking sheet for 10 minutes, then on a cooling rack for 30 minutes.

Notes

Note 1: Or white wholewheat flour, or all-purpose flour. The recipe won’t work with almond flour. The cookies get much denser and fragile with oat flour.

Note 2: or unsalted margarine, or regular unsalted, softened butter if you use dairy in your kitchen. Oils are not working here.

Note 3: Or coconut sugar, demerara sugar, date sugar, or simply sugar if preferred. For fewer calories and zero sugar, use a Monk fruit erythritol blend. Don’t use allulose, as the cookies will be cakey and soft.

Note 4: Or chopped walnuts, pecans, or dried fruits like cranberries or raisins. If desired, use sugar-free chocolate chips.

Note 5: Or any milk you have on hand, like oat milk, coconut milk, or soy milk.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Nutrition booster: Stir in 1/3 cup of rolled oats for a boost of fiber.

Storage: Store the cookies in an airtight container at room temperature for up to 4 days, or freeze up to 1 month in zip-lock bags.

Pin Recipe

Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need seven simple ingredients to make this recipe. Here’s how to pick and swap them.

Ingredients for Healthy Chocolate Chip Cookies

Spelt Flour – This gives the cookies their structure. Spelt flour creates a lighter texture than many other flours. You can also use white wholewheat flour or regular all-purpose flour instead.
Softened Plant-Based Butter – This is the fat that creates the rich, chewy texture of a classic cookie. It’s important that you use a plant-based butter or margarine for this recipe, as using oil or softened coconut oil just won’t work. The cookies won’t turn out with the right consistency.
Baking Soda – This is the leavening agent that helps the cookies rise a bit and become tender.
Unrefined Cane Sugar – This is the primary sweetener. You can also use coconut sugar, demerara sugar, or date sugar for a healthier twist. For a no-sugar option, a Monk fruit erythritol blend works well, but you should avoid allulose because it can make the cookies cakey and soft.
Vanilla Extract – Vanilla brings a sweet aroma that enhances the overall flavor of the cookies.
Chocolate Chips – These are a must for any chocolate chip cookie, of course! You can also swap them for chopped walnuts or pecans, or even dried fruits like cranberries or raisins if you’re in the mood for something different. You can also use sugar-free chocolate chips.
Almond Milk – This adds just enough moisture to bring the dough together. Any milk you have on hand, like oat milk, coconut milk, or soy milk, works perfectly.

How to Make Healthier Chocolate Chip Cookies

Base Healthy Chocolate Chip Cookies ingredients

Adding chocolate chips to the Healthy Chocolate Chip Cookie dough.

Healthy Chocolate Chip Cookie dough in a bowl.

Healthy Chocolate Chip Cookies ready to bake on a baking sheet.

Carine’s Baking Tips

Let me share a few more tips for perfect cookies.

Soften the Butter – Be sure your plant-based butter is truly soft. This is a crucial step for achieving the right texture in your final cookies. If the butter is too cold, the dough won’t come together properly.
Set Expectations – These cookies will stay pale in color because there isn’t much sugar to caramelize and change their color. Don’t worry, a lack of golden color doesn’t mean they aren’t fully baked!
Don’t Overmix – Once you add the flour and milk, beat the dough just until everything is combined. Overmixing can lead to a tougher, less tender cookie.
Know When They’re Done – Since color is not a good indicator for these cookies, you can look for the edges to be set and the center to be just a little bit puffy. They will finish cooking on the baking sheet as they cool.
Press Them Down – The cookies won’t spread much in the oven, so make sure to press them down into the desired shape and thickness before you bake them. The thickness you give them now is the thickness you will have in your final cookie.