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Easy chocolate chip cookies.

Healthy Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Erin Jensen
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: Approx. 16-20 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Healthy Chocolate Chip Cookies – The perfect healthy cookie that you AND your kids will love! Made with real, simple ingredients!


Ingredients

Scale
  • 1 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 very ripe banana, mashed
  • 1 egg, beaten
  • 1/4 cup unsweetened applesauce
  • 1/4 teaspoon vanilla extract
  • 1/2 cup creamy almond butter, (peanut butter works too)
  • 2 teaspoons coconut sugar
  • 1/3 cup carrot (use peeler to peel strips of carrot and then roughly chop)
  • 1/3 cup spinach, roughly chopped
  • 23 tablespoons of zucchini, peel off the outer skin of the zucchini & roughly chop
  • 1/23/4 cup dairy-free semi-sweet chocolate chips
  • optional topping: sea salt 

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine whole wheat flour, baking soda and salt in a large bowl.
  3. In separate medium bowl, combine mashed banana, beaten egg, applesauce, vanilla, almond butter and coconut sugar; Mix well.
  4. Add spinach, carrots and zucchini to wet ingredients and fold together.
  5. Pour dry ingredients into the wet ingredients, mix to combine, and then add chocolate chips. Mix again.
  6. Take a cookie sheet and lightly spray with non-stick cooking spray.
  7. Take 1-2 tablespoons of dough and place on prepared baking sheet (Note: cookies will not raise much or spread out)
  8. Sprinkle with sea salt (optional).
  9. Cook at 375 degrees F, middle rack, for approx. 8-10 minutes or until the bottoms start to brown.
  10. Place on cooling rack and let cool completely.

Notes

  • Number of Cookies: how many cookies this recipe yields depends upon how big your cookies are. If you are just making them 1-2 tablespoons big, you will yield approximately 16-20 cookies.
  • Consistency/Texture: These are pretty soft cookies, not crunchy.
  • Almond Butter: Feel free to use creamy peanut butter or other nut butter if you prefer – just make sure the consistency is creamy.
  • Unsweetened Almond/Peanut Butter: If you are using an unsweetened version of peanut butter or almond butter then I would recommend increasing the coconut sugar to about a 1/4 cup or so.  Otherwise, the cookies might not be sweet enough for your liking.
  • Flour Substitutions: You can use a 1-to-1 gluten-free flour if you want and I have also tested these with almond flour with success! If using almond flour I would definitely cook for 10 minutes (instead of 8).
  • Coconut Sugar: you can substitute brown sugar here if you want.
  • Let them cool: Let these cool fully before eating for best results!
  • Storage: Since these don’t have any preservatives in them they shouldn’t be left out on the countertop for more than a day or so. After that keep them in an airtight container in the refrigerator.