These Healthy Whole Wheat Chocolate Chip Cookies are a delicious take on a classic. They are perfectly sweetened while still being healthier and low in calories. They are made with whole wheat flour, coconut sugar, almond milk, dairy-free chocolate chips, and a little butter. Plus, they have an additional kick of flavor with coffee added to the batter! These cookies are so good you won’t even know that they are healthier.
Husband Approved Healthy Cookies
If you know anything about my recipes or you look around at my blog, you’ll find out that I am all about making healthy versions of sweet treats. Personally, I am easy to please when it comes to making treats healthier, so I always get my husband’s opinion before posting my recipes. There are some things he likes and some things he loves, and he loved these cookies! So, if you’re questioning whether you can get your kids or husbands to enjoy these cookies, don’t worry at all!
Cookie Ingredients
- Whole wheat flour
- Unbleached all-purpose flour
- Arrowroot powder or cornstarch
- Baking soda
- Fine sea salt
- Unsalted butter
- Unsweetened almond milk
- Instant coffee granules
- Pure vanilla extract
- Coconut sugar
- Dairy-free semi-sweet chocolate chips
Ingredient Notes
For a gluten-free version of these cookies, the flours can be replaced with Pamela’s Gluten-Free Baking Blend or Cup4Cup Gluten-Free Blend.
To make these cookies dairy-free, the butter can be swapped for melted coconut oil. Plus, make sure to use dairy-free chocolate chips, such as Enjoy Life Semi-Sweet Chocolate Chips.
Coconut sugar can be replaced with turbinado sugar or brown sugar. Although, I definitely recommend coconut sugar because it is slightly healthier and lower on the GI scale.
To make these cookies nut-free, the almond milk can be swapped for coconut milk, oat milk, or rice milk.
Arrowroot starch is a healthier version of cornstarch and is used in a lot of gluten-free baking recipes. It’s not a common ingredient in most pantries, so cornstarch is an easy alternative. However, it can be found on Amazon if you would like to try it out.
Cookie Making Equipment
- Large cookie sheet
- Parchment paper
- 2 large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Recipe Notes
- Make sure to use instant coffee and not regular coffee, or the cookies will turn out grainy.
- This recipe can easily be doubled to make two dozen cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen! Place in two ziplock freezer bags and place in the freezer for up to 2 months. Defrost at room temperature when you want a snack.
I hope you enjoy these Healthy Whole Wheat Chocolate Chip Cookies as much as my husband and I! They have been a delicious treat for us when we want something sweet, but want to keep our health goals on track. Please let me know if you try them out by commenting below! I would love to hear your feedback on how they turn out.
Healthy Cookies to Try
Also, try out my Healthy Edible Chocolate Chip Cookie Dough, which is not made with chickpeas or beans of any kind!
Healthy Whole Wheat Chocolate Chip Cookies
Equipment
- Large cookie sheet
- Parchment paper
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Ingredients
- ¾ Cup Whole wheat flour
- ¼ Cup Unbleached all-purpose flour
- 1 ½ tsp Arrowroot powder or cornstarch
- ½ tsp Baking soda
- ¼ tsp Fine sea salt
- 2 tbsp Unsalted butter melted
- 3 Tablespoons Unsweetened almond milk
- 2 ½ teaspoons Instant coffee granules
- 1 ½ teaspoons Pure vanilla extract
- ½ Cup Coconut sugar
- ¼ Cup Semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, arrowroot starch, baking soda, and salt. In a separate bowl, whisk together the butter, milk, and instant coffee. Stir in the vanilla until fully incorporated. Stir in the coconut sugar.
- Add the wet mixture to the dry ingredient and mix together with a spatula. Fold in the chocolate chips.
- Using a medium cookie scoop, drop the cookies equally apart onto the prepared baking sheet. Flatten the cookie dough with your fingertips or a spatula into round circles. Optionally press a few more chocolate chips into the top of each cookie.
- Bake for 8-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Make sure to use instant coffee and not regular coffee, or the cookies will turn out grainy.
- This recipe can easily be doubled to make two dozen cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen! Place in two ziplock freezer bags and place in the freezer for up to 2 months. Defrost at room temperature when you want a snack.
Shop the Ingredients!
Coconut sugar health benefits source – Peta.org
These cookies look so delicious! I love that you added instant coffee too. YUM!!
Chocolate chip cookies just plain make the world a better place. And now I can make a healthier version? – I am THERE!
I loved the addition of coffee in this healthy chocolate chip cookie recipe! It was a perfect combination of flavors and made the perfect sweet treat.
Thank you, Anaiah! I’m so glad that you liked them!
The idea of coffee in cookies is even better than coffee WITH cookies! For grown-ups, at least. When I make this I’ll have to divide the dough:)))
I love the addition of the coffee in these cookies, I do that sometimes in muffins and the taste is so much better so I can’t wait to see what it does to the chocolate flavours in these delicious cookies.