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World’s Healthiest Chocolate Chip Cookies

healthy chocolate chip cookies!

Cookie Monster! The other day, I got an urge to make chocolate cookies. So I turned to Google. The good ole search engine led me to a recipe on Post Punk Kitchen that used oat flour instead of all-purpose. Sounded good… except it also called for chia seeds and flax meal, neither or which I had on hand. So I decided to wing it, as usual.

I’m calling these healthy cookies “Not Guilty”s for two reasons: The first is that, besides being whole-grain, they’re also lower in sugar and oil than your average chocolate-chip cookie. Secondly, I don’t think a person should ever feel guilty when eating cookies, especially if they contain chocolate! Associating guilt with food just doesn’t sit well with me.

For my thoughts on food and guilt, see the following post: Diet is not Religion.

(Lucky for you, I did spare you from my ridiculous idea to do a photo-shoot with the cookies behind bars.)

vegan chocolate chip cookies

World’s Healthiest Chocolate Chip Cookies

Yield: Makes 7-10 cookies
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt, or Bob's gf.)
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • up to 1/3 cup chocolate chips, depending on your preference
  • 2 tbsp (20g) brown sugar or coconut sugar. For sugar-free cookies, try this recipe: Sugar-Free Chocolate Chip Cookies  
  • 2 tbsp evaporated cane juice or white sugar (Omit only if you have no sweet tooth) (24g)
  • 1/2 tsp vanilla extract
  • 1 tbsp (12g) vegetable or coconut oil (or pre-melted margarine)
  • 1-3 tbsp milk of choice, as needed (15-45g)


Healthy Chocolate Chip Cookies Recipe: Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard. And if you want super-soft cookies, fridge the dough after rolling into balls. Then cook them after the dough is cold. They’d probably work with whole-wheat-pastry flour too, but I haven’t tried. Feeling decadent? Add some peanut butter! UPDATE! For a larger-serving recipe, see: Healthy Chocolate Chip Cookies 

*View Healthy Chocolate Chip Cookies Nutrition Facts*

Link of the Day: Chocolate Brownie Batter Dip.

Do you ever feel guilty for things you shouldn’t?
Such as eating too many cookies, saying no to favors, or taking time for yourself? I feel guilty that I can’t save the world. Every time I see one of those magazine advertisements of a child with a cleft palate, I feel so guilty turning the page. Same thing when I see a “sponsor a child” ad on tv. For ten years, I’ve sponsored one child. But I want to help them all. And then there’s the turmoil in Japan. Not to mention sweat shops, genocide, world hunger…

Want more cookie recipes?
Feel free to browse: Over 50 Healthy Cookie Recipes

Published on April 27, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Jennifer JCD says

    Well done with the cookies, they look beautiful! (And tasty too, I’m sure.)

    I usually feel guilty about something because, like you, all I want to do is help everyone. I do my best and, as much as I try, I cannot do it all. Either there isn’t enough time or I just don’t have enough money to do everything. Yes, I want to help teach children in Africa how to have fun and take better care of themselves but it takes so many resources I don’t have. Yes, I would love to adopt all the homeless children and animals and give them love and care and attention… you get the idea. Save the world.

    Every little thing we do DOES help, and we have to remind ourselves of that often.

  2. Lisa C. says

    Oh my gosh, Katie, your photos are INCREDIBLE!!! 🙂 🙂 I think they’re my favorite yet. (Although the Samoas Fudge Babies are pretty cool too!) I love the idea of a healthier cookie. It’s been so long since I’ve had chocolate chip cookies! Maybe I’ll make these today. Yes, I think I will! 😉

  3. Emily says

    Yeah, I feel badly when I eat dessert. But your blog has helped me SO much in seeing that it’s OK to have a treat every day! Thanks, Katie :). You really have helped me more than you’ll ever know!

  4. Jennifer JCD says

    Plus, an inspiring story I heard on the radio yesterday I thought you’d appreciate:

    A young boy in an African village was fortunate enough to be sponsored by a family in Europe. His village was full of AIDS and Malaria but his sponsorship meant he had food, a mosquito net, and the resources to attend school. Meanwhile, many of his friends could not go to school and several off them also died from malaria. This little boy was very bright and did the best he could at school. He was the first person in his village to attend university. He studied microbiology and is now one of the world leaders in developing a malaria vaccine.

    Think of how much that one sponsorship affected that child’s life. And how much it could affect thousands of people with the malaria research he is doing now. So even one small thing can make a difference. Don’t feel guilty; feel proud!

    • Chocolate-Covered Katie says

      Awwwwww thanks! And actually, I’ve helped two… ’cause the one boy grew up and “outgrew” sponsorship, so they gave me a new one.

      I always tell my mom that teachers should get paid more than doctors… without teachers, there’d BE no doctors!

    • Donna says

      How about we read up on, and pay attention to the millions of poor European children who are also dying from inadequate healthcare, and never get to attend university or college due to extreme poverty and/or abusive home situations, instead of directing our attention and care to people outside of our own countrymen and women. So tired of this hypocrisy in this nation. Time for change.

      • Donna says

        ….and that obviously includes American-European decent children as well. How brainwashed are we, when gay rights take more media attention than the poor honey bees that are dying from our greedy sick GMO food industry? They pollinate our plants. Without bees there will be worldwide famine and starvation, and definitely no chocolate chip cookies healthy or otherwise. We really need to get out priorities straight people. Last I checked, every human being needs to eat, and there are over 6 million ridiculously poor people in the USA that need just as much help as any other global child does. I don’t want to read anymore stories about how we should feel moved to sponsor people outside of our own nation. It’s a sick and tiresome political agenda that is cruel and hypocritical.

      • Todd says

        You two both brought up legitimate causes for one to dedicate oneself to, but I don’t think we ought to go telling other people that their causes are somehow inferior or illegitimate. Nobody can cover all of the world’s issues, so why not let’s be grateful for our widely distributed interests and concerns? I don’t understand how a child’s global location has anything to do with whether or not they should receive aid or how gay rights are taking anything away from the honeybees.

        • Michelle says

          Your response is sweet and predictable. However, if you truly don’t understand how unfair/biased media attention on targeted issues, that when weighed up really are not as important as another (I think world food supply takes lead here), than we are in bigger trouble than we thought. The fact that we are not as aggressive about honey bees, or our own poor isn’t because we don’t care, it’s because they are not getting the priority attention they deserve.

          • Deanna says

            Unfortunately this is a typical straw man that selects for specific media angles and makes the conversation about media rather than the underlying systemic issues socio-economic and political that all contribute to poverty — of people and resources — here and abroad. When we talk about priority, whose priorities? We need to think in terms of and act on both micro and macro systems of power. And it’s a shame that we might consider people to only have the attention or empathy for a single issue. There’s more than enough to go around, especially when it becomes clearer how we’re all connected.

            But the bottom line: these cookies are fabulous! 🙂

  5. Carrie (Moves 'N Munchies) says

    HO YES! HO YES! these are on my to make LIST!

    OH NO! we shall never feel guilty- we are neer going to be perfect – we can only do what we can and we wudnt enjoy life if we tried to make everything how we wanted to be.. cuz it aint gna happen! we can only live our lives in sanity whilst still doing things to fulfill the soul!

  6. Mckella says

    I feel guilty about saying no to people and standing up for myself. I know I shouldn’t, because if someone’s pushing me around, they need to be put in their place, but I feel bad making someone feel bad for any reason.

  7. Gabriela @ Une Vie Saine says

    Love that philosophy! I admit that I do sometimes feel food guilt when I eat to the point of feeling sick. I’m okay with having dessert or treats or chocolate or whatever, but it’s way harder to let it go when I know I ate more than my body can handle :/ Thanks for the reminder!!

  8. kspar66 says

    thanks so much for the choc chip cookie recipe, katie! I love ppk recipes and bet I will love this cck-adapted version even more! I love that you tell us what is essential to the recipe and what we can omit/other totally great!
    guilt, oh man, yes! I experience a lot of everyday ‘background-level’ feelings that I am not doing all I could be..
    today I got outta bed pretty early but not when my alarm went off.. and went for a nice run but haven’t started my schoolwork for know?
    some guilt, like stress, is natural and necessary, but I do my best not to let it consume me, much better to focus on being compassionate and spreading patience and peace however we can.

  9. Gen says

    Yummy recipe!! 😀
    I definitely feel guilty when I see the way that so many people that my family works with lives, without some basic things….and I complain if the internet or the power goes down for a couple of hours….

    • Heather says

      I made these last night – they were delicious ! However, when I did a recipe calculation I found that each cookie actually had 92 calories each. I was surprised and then felt guilty as I had eaten them as though they only has 23. Ooops.

  10. Lisa Fine says

    I have a huge sweet tooth, and love cookies. Sometimes I feel guilty when I crave sweets a lot, and eat them a few times a day. But then I think about how we all have cravings for different foods – some sweet, some salty, some savory – and that’s okay. And there’s probably a reason why I love sweet foods so much.

  11. Elizabeth says

    Wow I’m so going to make these! I feel guilty when I feel too full, even if it’s from only healthy foods. I also feel guilty of not helping others. I want to donate blood but I’m very queezy about blood. I also wish I could do more for animals. My best friend today told me she doesn’t care about animals, only humans. That broke my heart:( I hope to do something for there welfare someday.

  12. Samantha says

    I recently made the CCC from Post Punk’s site and they turned out fab, I did end up changing it … dramatically ( …Chewy Banana Matcha Chocolate Chip Cookies) but they turned out amaziiiiing!

    I … tend to not feel so guilty when I overindulge because I know I HOPEFULLY will not do so the next day, and everything is okay once in a while… and you make it up + exercise… as you said should never feel guilty with food.


  13. Alaina Rose @ Sweetness of Life says

    Awww beautiful cookies wrapped up in a little blue ribbon 🙂 You are too cute. I feel guilty that I can’t save the world too. But at least we can try! Just doing small things helps a lot, like your amazing bake sale for Japan! I try not to feel guilty about the foods I eat. I tend to keep a healthy balance. If I eat too many cookies or sweets, I may feel guilty for a minute but then I just gently remind myself that it’s ok 🙂

  14. Val says

    That cookie dough dip looks amazing!!

    Also this morning I happened to stumble across a banana date cake recipe. It reminded you of your blog post yesterday. If you’re interested I’ll sent it you!

      • Val says

        Hi, Here is the cake I was telling you about:

        Banana-Cocoa Snack Cake

        1/2 cup unsweetened cocoa powder
        1 cup oat flour
        1 cup whole wheat pastry flour
        1/4 teaspoon salt
        1/2 teaspoon baking soda
        2 teaspoons baking powder
        4 very ripe medium bananas
        4 ounces of dates (about 8 large) pitted and roughly chopped
        1/2 cup light coconut milk
        2 tablespoons water
        2 teaspoons pure vanilla extract
        1/4 cup shredded unsweetened coconut

        Preheat over to 375 F. Line 8-inch square baking pan with parchment paper.

        In large bowl, whisk together cocoa, both flours, salt and baking powder and baking soda. Whisk thoroughly to eliminate any bumps. Set aside.

        Add bananas, dates, coconut milk, water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth (about 1 full minute, or more).

        Make a well in the center of the flour mixture. Pour in the banana mixture. Fold wet ingredients into dry until just combined, making sure not to overwork the batter.

        Pour batter into prepared pan and smooth the top. Sprinkle shredded coconut on top.
        Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.

        Let cake cool in baking pan on cooling rack for 5 minutes. Remove cake from pan and let cool completely. Peel parchment paper off and cut unto squares for serving. Wrap any remaining cake tightly and store at room temperature of refrigerator.

        makes 12 servings.

        Nutrition per serving (1/12 of cake): 170 calories (30 from fat), 3.5g total fat, 1.5 saturated fat, 0mg cholesterol, 180mg sodium, 34g total carbs (5g fiber, 13g sugar), 3g protein.

        I haven’t tried this yet but when I saw it I thought you might like it. I hope its good (hopefully as good as the one you bought haha). It also doesn’t have any added sugar!
        I’ll probably try this sometime soon. If you try it before me, let me know how it turns out!!

  15. Jamie aka "Sometimes Healthy" Girl says

    Love the recipe! I also just adore your pics. I could learn a thing or two from your picture-taking skills. I feel you on the guilt factor. Although sometimes I feel guilty for more selfish reasons…like this morning when I skipped my run. I felt mucho guilty! Also yesterday I took a sick day. I felt guilty again! I am perpetually feeling guilty 🙂

  16. Lenna says

    I used to feel guilty for eating animals, so I stopped. Now I feel guilty when I have to to anyone asking for anything. I am actually saying “Yes, for sure” even when the person haven´t asked for the favor yet. I am like the Yes – man, only I am a woman:)

  17. Emma (Sweet Tooth Runner) says

    I am SO making these SOON!! I now have a MAJOR choc chip cookie craving- thanks Katie!! 😛

    I feel guilty over those things too!! I always feel like I’m never giving enough money to charity, or doing enough, and that I’m taking everything I have for granted… 🙁 But YOU shouldn’t feel guilty at all!! You are SO generous and lovely and always highlight and leave us little bloggers love! PLUS after organising and raising all that money for Japan, you should be so proud of yourself- you are amazing 🙂

  18. Mariah@ Apples"N" Oats says

    these look amazing and i love that you made the batch the perfect size!
    i feel guilty ALL the time when I overindulge and especially when i see the ASPCA commercials with all the poor animals…it makes me so frusterated that I’m not doing anything to save them all!

  19. Holly @ The Runny Egg says

    Those look so good Katie — and I’d like to see the pictures of the cookies behind bars and then being freed since they are not guilty. That is hilarious.

    I feel guilty when I feel like I can’t help someone — seeing someone on the side of the road with car trouble, someone stuck in the snow (happens in MN all the time!), a person asking for money on a street corner. I tend to freeze in those situations because I want to help but I don’t know if I can/should. And I’ve watched too much tv and I think that they are all situations where someone is trying to rob me. Sad, I know.

      • anita says

        Who cares if they are scamming you or not. Do the right thing. I ran into this situation yesterday, I only had a twenty in my purse… I gave it to him! If it was a scam.. oh well , I tried to help someone, and I like to think that if they are scammers, it makes them stop and think a moment and if not I helped someone and that is the important thing… pass it on! 🙂

  20. Alex@Spoonful of Sugar Free says

    Hehe….I love it when you write about your “non-sweet” tooth-so funny….

    But Katie, you are the sweetest person in the world! Just helping one little child means so much to him/her. Just think of the difference you made in her/his life! If we could all help just one person, the world would be so much better 🙂

  21. Jess (In My Healthy Opinion) says

    Your pictures are gorgeous!! SO detailed! I am definitely making these soon – maybe even tonight. 🙂

  22. Jeska says

    Oh, Katie *hugs*

    Painful though it is, you can’t save everyone. No one can. You are already such an amazing person in all you do. I literally get in, check Facebook, check this site. You do enough, promise!

    As I am in recovery for AN, I feel guilty a LOT of the time. For eating/ not eating/ not excercising/ not trying hard enough in school/ being a bad friend/ not doing more to help others/ neglecting things and people/ losing interest in passions… sigh. But never mind, this kind of site makes food seem more normal and good and not-scary, and that’s one thing less to feel bad about!

    *hugs again for good measure*

  23. bitt of raw says

    I agree we need to have less guilt in life. It’s just no fun living with guilt, but I still do it. I feel it even passed on from my ancestors. Deep guilt. I don’t often feel guilty about food because I usually make healthy choices, even if I do like dessert.

    No sweet tooth??? What???!! Or do you mean you just don’t like your sweets too sweet. I am like that too.

  24. Corey @ the runner's cookie says

    Oh wow these look delicious! They look a lot like the cookies my mom makes in that they look cake-like, which I love (as opposed to really chewey or hard and crispy cookies)! Thanks for the healthy recipe!

  25. Eleanor@eatinglikeahorse says

    Katie, you’re so lovely! Look at your bake sale for Japan; all the money it raised, all through your hard work. And the cards, and your volunteering… you do so, so much!
    And I don’t think I’ve ever seen a blogger link back to a recipe of yours that you haven’t commented on AND you’ve shared these cookies 🙂

  26. Kristen @ The Red Velvet Life says

    You have absolutely nada to feel guilty about, Sweet Katie! I know you know that deep down, right?! 🙂 These cookies look awesome, and I like the healthy twist. I can’t wait till I’m back in my kitchen and can try making ’em (still traveling…hard to bake with basically no ingredients on hand..!) You’re amazing! xo

  27. Dawn @ Blonde on a Mission says

    For the first couple months of doing yoga, I felt so guilty turning my phone off for an hour and a half and coming back to all these work related messages and texts. Now, a year later, I do not feel guilty at all for taking an hour and a half per day to have to myself to do yoga. And I never feel guilty for indulging in anything; the key for me is little indulgences, not full on binge fests. Bingeing = guilt and no one should ever have to feel that.

  28. Mary @ Bites and Bliss says

    YUM!! Theses look amazing..not like one may expect the healthiest chocolate chip cookies to look like (which I’m imaging dirt maybe? lmho!) But you’ve made the healthiest chocolate chip cookies to still LOOK like a guily treat!

  29. Katherine: Unemployed says

    I feel guilty for using bowls and spoons. I know it’s silly but we usually run out of those and that is why we start the dishwasher

  30. Albizia says

    You don’t have any reason to feel guilty. Most people would feel incredibly proud to be as kind, caring and generous as you are. I suppose we can’t escape the guilt in our lives completely but we should remind ourselves more often that we are just humans and we cannot do everything perfectly. Sometimes even the intention counts 🙂 .

  31. Eric Jaffa says

    Regarding someone stealing one of your recipes:

    I can understand the frustration, since several years ago, a list of vegetarian TV characters I made for a blog I had at the time was used by another blog without giving me credit.

    However, you have more going for you than recipes.

    If you announced that you weren’t going to post any more recipes, I’d still read your blog.

  32. Elle says

    i wish i were home right now so i could make these!!

    i love your philosophy on food 🙂 we should never feel guilty for eating cookies! that kinda messes up the purpose of eating them in the first place, doesn’t it?

  33. Alexandra (Veggin' Out in the Kitchen) says

    Ok, why do you always have to post such amazing looking recipes? You’re making me want to forget my homework and run into the kitchen to make your cookies! 😉 Haha, I love you Katie!!! 😀

    Girl, you all ready do so much, you don’t need to feel guilty about anything! You helped Japan so much with your bake sale (which, once again, was incredibly sweet of you to do! 🙂 ) But I do know what you mean about wanting to help others. I wish I could be a millionaire just so I could help each and every person (and animal) that needs help. Unfortunately, we can’t do everything 🙁 (Except for you. You can do ANYTHING when it comes to chocolate 😉 )

    And don’t worry about not always being able to comment. Life is SO busy!! We understand 🙂

    <3 <3

  34. Averie (LoveVeggiesAndYoga) says

    “I also feel guilty that I can’t comment on all of your blogs, or respond to every comment on here, like y’all deserve”–

    The story of my life. I somehow need to streamline this (it’s an ongoing two year ++ situation for me tho!) but yes, I feel horribly guilty about it. It eats at me. It makes me feel like a bee-otch that I can’t get to everyone’s blog. Like I am a bad blogger, a bad friend (even tho some ppl I dont know them at all) but it feels wrong and i feel bad and I wish I could do more! But I have a FT job, a FT mommy job and everything else.

    Sorry to ramble…


    The cookies. Perfection!

  35. Kara says

    I’ve never actually made a blogger’s recipe before, even though I bookmark them all the time. But I am happy to say that I made these about an hour ago and had two straight outta the oven. And then two more. And then maybe even another ;).
    They were THAT good!

  36. Lyza says

    Oh psh, I didn’t see the rest of the entry!

    OMG. That creaminess at the bottom looks amazing!! 🙂

    And yeah, I pretty much feel guilty for everything. It sucks. I can feel good that I am vegan though and just being vegan at social gatherings seems to make people more aware of their health and how their food choices impact their actual surroundings (the environment) rather than just their own interiors. I love when someone comes up to me and says something like, “I buy my children ketchup without corn syrup now!” Just little things like that make me smile 🙂 We do what we can and if we all made little good changes, the world would be so much better!!

  37. Emily says

    I’m about to read the link you posted about food-guilt. But I really enjoyed this post, and I love your healthy attitude towards food. It’s very positive and encouraging! Here’s a (dramatic) glimpse into my food guilt from over the weekend ~ And that’s not even a rock-bottom kind of guilt feeling for me. (Though I’ve been better about this the past couple of years, like I mentioned in my blog post. But it still haunts me from time to time, or at least tries to.) The guilt comes from outside messages that have convinced me there are reasons to regret and feel guilty about choosing to have dessert or for eating past the feeling of satiety. The fact is, though, when I splurge IN MODERATION, I will not look back when I’m fifty years old regretting ever bite of ice cream I ever had, the desserts I made, the times I went out with friends and took pleasure in eating something decadent or past my “full” point. Those will be fun memories. I will also be proud that I chose to eat healthy, so I could live to be fifty. ;]

  38. Parita @ myinnershakti says

    I have all the necessary ingredients to make these cookies…yay! And sometimes I feel guilty after eating decadent and rich foods, mainly desserts. But then I quickly get over it since it doesn’t happen too often!

  39. Elizabeth A. says

    Hey Katie! I have really been enjoying your recipes lately!!! I made the Irish Soda Baked Oatmeal, & oh my gosh, they are like super awesome! They are now my breakfast To Go solution, I love them! Your healthy cookies look great! I am excited to share those with my family… who need to learn to leave out the butter ;)… Guilt? Yes, way to much. I get guilty from eating one grape to many, not running harder, and so on. It really stinks, but i’m sure you know how that goes. Thank you for being an inspiration to me!

  40. Tara says

    No one should ever feel guilty about eating a cookie, unless they don’t enjoy it. I feel guilty when I eat something and I don’t savor how delicious it is! That happens to me if I go too long without eating and then shove food in my mouth without even thinking.
    Don’t feel guilty about not being able to be “superman”. We can only do what we can and give our best, and from what I’ve seen you definitely try hard! Just think about how successful the bake sale for Japan was! You’re such a good role model and I really love reading your posts, so don’t worry about not commenting on blogs either. It’s enough for me to just read because I can tell how much you appreciate that we follow your blog!

  41. Kat @ Cupcake Kat says

    These cookies look great. I feel quilty after I’ve had a few too many desserts which happens a bit too often but its ok because its always good.
    You know what I realized today? You have a lot in common with Kate Middleton! You look a lot like her and even sort of share the same name

  42. Dalai Lina says

    I don’t feel guilty, just pissed off when my jeans are tight the next day. And your cooking ideas isn’t helping anything 🙂

  43. Jazmine @ Gracefully Glutenless says

    ohmygoodness i made the cookie dough dip and it’s amazing!!!!!
    i look forward to your blog everyday! it’s always so cute and full of pretty pictures:)

  44. Moni'sMeals says

    nice work! these look and sound great! So many ways to make cookies, chocolate chip cookies never get old. 🙂

  45. Ulya says

    Wow they look amazing, Katie! I’m going to try this, as a cookie lover. I have my own healthiest cookie recipe that uses whole-wheat flour, coconut oil and palm sugar but it’s not vegan, although I’m sure you can use flaxseed instead of eggs.

    Also, are these cookies crunchy or chewy?

  46. Lisa says

    OMG just made these, and they do NOT taste healthy! They taste delicious! I can’t get over how soft they are with so little oil and no egg. Definitely a keeper recipe. Thanks, Katie! 🙂

    (Oh, and my little boys like them too!)

  47. Tiffany says

    I don’t think food should be considered sinful or “naughty,” food is food and people should not feel bad about eating something. Society places guilt on people, mainly women.

  48. Emily says

    Hi Katie,
    I am not a health nut at all, and I’ve never commented before. But my friend kept going on and on and on about your blog, and so out of curiosity I came over here. And I was hooked on your cute stories and fun writing style, so I kept coming back. Well, today I decided to make these cookies for my coworkers tomorrow who ARE into healthy eating. But I took one bite and now I don’t know if they’ll make it til tomorrow! You’ve made a believer out of someone who doesn’t even like healthy food! Congratulations, I don’t know how you did it, but I love these! 🙂

  49. kaila @ healthyhelper blog! says

    I sponsor a child too! But like you I always wish I could give more when I see the comercials! Same with the comercials for the SPCA…the animals make me want to cry 🙁

    I sometimes feel guilt about rest days….I know I need them though so I am working to get more comfortable with them!

  50. Jules says

    Hi Katie! I just made these and they turned out unbelievably amazing!! One thing I was wondering is if your dough was very dry, because I had to add a few Ts almond milk and an egg white to bind mine together. They came out sosososo good! I almost hate half the batch 🙂

    • Chocolate-Covered Katie says

      Hmmm… you’re actually the second person to tell me that. What type of flour did you use? So weird that I haven’t had a problem with dry dough, but maybe it was because I changed the amount of sugar? I’m going to edit my post and say that a person can add a little more milk. Thanks for letting me know!

    • Chocolate-Covered Katie says

      Yes, I do have a suggestion: Don’t use coconut flour! By nature, it is a dry and crumbly flour and does not work well on its own for baking. I like spelt flour (and I hope to experiment with using oat flour in the ear future). Others have had good results with all-purpose flour.

      • andra says

        Coconut flour can work great for these, and actually makes them considerably healthier. The trick to the coconut flour is to increase the eggs and milk you are using. They will always be slightly drier than normal baked goods, but it certainly is a good idea to get away from the high carb, low fiber flours. I’d suggest looking up specific recipes that use coconut flour to see how they compensated.

        My baking has changed to a combination of coconut flour, truvia (which bakes amazingly), and dark agave nectar (to replace that brown sugar flavor). Using these things can take calories down by about 35% and the coconut flour has a considerable amount more fiber than oat or wheat flours.

        Coconut flour seems to work great for cakes, cookies, and quick breads, but seems to fail miserably on yeast breads, pizza crusts, etc. Don’t give up on it… it can be a great replacement in a lot of recipes.

  51. Michael Jacob says

    My son just asked for your quilt free cookies again, loves them. He is seven and wanted to know how old you are? I told him I thought you lived in Texas but I would ask your age. Also, I just told my friends about your web site and they are making some of your recipes right now. Thanks again!

  52. Christin@purplebirdblog says

    Katie, you have the sweetest heart of anyone I know! And your cookies look pretty sweet too 😉

  53. caroline says

    ah i figured out what i did wrong. katie, youre going to laugh so hard, i cant believe my oven didnt explode, instad of 1/4 teaspoon baking soda i put in 1/4 CUP of baking soda.
    taking one bite of that batch was like eating a spoonful of straight up baking soda.

    the second batch came out amazing though 🙂

  54. Wade says

    Thanks for sharing this recipe. I am a bit of a chocoholic myself. I hear the average American eats about 12 lbs of chocolate every year. That is nothing for me! I am more like 50 lbs! lol
    This healthy chocolate chip recipe would be PERFECTION with Xocai Healthy Chocolate for the chocolate chips. It is a healthy chocolate loaded with antioxidants. I have tried all chocolate and this is the best I have found.

    Thanks again!

  55. Nina says

    You never cease to amaze and please me with your health take on ‘naughty’ foods.
    I look forward to making this (and so many other of your recipes). I just love knowing I can make comfort foods for my children and husband that aren’t going to play havoc with their health.
    Thank you, again, Katie

  56. Alex says

    Just made these, and they are one of the best chocolate-chip cookies I’ve ever made, healthy or not! Amazing!

  57. Livia says

    I love these!
    I made the first batch exactly according to the recipe. The second batch I omitted the chocolate chips and added cocoa powder, which made them taste like chocolate cake in cookie form! The latest batch I skipped chocolate altogether (gasp!), and made them with lemon extract, zest, and ginger. They were by far my favorite!
    One odd thing about my cookies is that they dov’t resemble the picture in that they are very cake-like and have a lighter crumb. They taste a lot like I made cookies out of a cake batter! However, I’m not complaining! 🙂

    • Kathleen says

      The same thing happened with me! I used whole wheat flour and they came out tasting like chocolate chip muffins. Absolutely delicious chocolate chips muffins 🙂

      • Lauren says

        Mine did the same thing! I’m trying to find a recipe that my husband will like, too (I call him the Cookie Monster, though – so he’s kind of picky when it comes to cookies). These were very cakey and didn’t look like your picture. The only thing I substituted was stevia for the sugar. I used 1/3 cup all purpose flour and 1/4 cup white whole wheat flour. Any ideas how to make them more like yours?

          • Lauren says

            Nope, just for the white sugar. BUT, since I was dying to know why this didn’t work, I read some of the other comments. I used Brummel and Brown as my margarine, and you mentioned to another person who posted that it might have not been high enough in fat. Next time, I can try oil instead – they are still healthy, and WAY better than recipes that call for 1/2 or 3/4 cup of butter or oil!!! Thanks for getting back to me so quickly. 🙂

          • Chocolate-Covered Katie says

            Sure thing! :).
            Also, I really like these with oat flour. I think it gives them the best texture. (If you don’t want to buy oat flour, you can make oat flour by grinding up oats in a food processor until they’re fine and powdery.)

  58. Darlene says

    What kind of margarine do you use? I remember in one of your posts (can’t find it now), you spoke of something your mom bought that you liked better than earth balance?

  59. Emily says

    These have gotten SOOOOOOO manny comments! Holy cow! I just made them for a road trip I’m taking with some girlfriends tomorrow. I omitted the chocolate chips, but don’t fret! Because I had some melting chocolate that I’m going to dip them in once they’ve cooled and leave them in the fridge overnight. :] I’ll let you know how that goes. But how could it possibly go wrong?

  60. Emily says

    After reading this recipe, I immediately had an urge to go try it out. These are incredible! I skipped the chocolate chips (I’m out, sad day) and instead put a tiny chunk of Ghiradelli dark chocolate on each cookie, and man oh man these cookies will not last the weekend. This one is definitely going in my saved recipe folder.
    I also have a batch of voluminous oatmeal waiting in my fridge for later. ;D
    Keep up the awesome work, Katie! You’re a goddess!

  61. Jen says

    Hi Katie,
    I saw your healthy chocolate chip cookie recipe on foodgawker. I made these cookies this afternoon. I made them with oat flour, and I used skim milk rather than nondairy (I am vegetarian; can’t give up the cheese!). Anyway, I am intrigued by your recipes because I bake a lot but always with butter, eggs, and excessive amounts of sugar. I am mainly leaving this comment for anyone who is wondering whether they should try these cookies. Do it! They are amazing. Thanks so much for sharing this recipe. I love having something sweet but I usually give away everything I bake because I know it’s not healthy. These not guilty cookies are so easy to make, and as a person who regularly makes (and samples) cookies with butter, etc., you will not miss the fat, calories, or taste with these cookies. Thanks Katie! Now maybe I will have to try one of your desserts made with beans!

  62. Mia says

    These cookies are sooooo good! Of course mine didn’t turn out as pretty as yours, but they were still a hit! Thanks for the recipe.

  63. Aims says

    I made these cookies today with gluten free regular flour and they were delicious! My gluten free vegan baking adventures had not been successful until today and I had started getting quite disheartened, so thank you for the delicious cookie recipe!

  64. Steph says

    Made these tonight, not sure if I did something wrong, but they taste a little … off. Are the supposed to spread out? They definitely do not look like yours! Although I only dropped them onto the pan in balls. This was my first time baking with almond milk, so I’m thinking that is the flavor that is throwing me off! I also made your chocolate chip blondies and those turned out DELICIOUS! I’ve already passed your website on to several people wanting to try the recipe!

  65. Fit Foodie says

    Hey Katie!
    I saw this gorgeous creation on Tastespotting today and NO JOKE I went and made them as soon as I saw it. They were the most delicious chocolate-chip cookie I’ve ever tried! So soft, with just a little kick from the baking soda.
    This is the first recipe of yours that I’ve made, but I am going to be making a ton more. If they’re even half as good as these cookies, I’m one happy mama!
    Oh, and I used spelt flour for these, but now I want to try oat flour. I’ve never baked with that before.
    Thanks for a great blog and an even greater recipe!

  66. Malysah says

    What is the recipe with chia seeds and flax meal? I have both handy and would love to add them, but am interested in the actual original recipe before attempting to tweak it myself. Thanks!!! ^_^

  67. Malysah says

    from your first major paragraph:

    “Well, actually I do have a vegan recipe; however I wanted one that was also whole-grain. Therefore, I turned to Google. The good ole search engine led me to…

    ***a recipe on Post Punk Kitchen that used oat flour instead of all-purpose. Sounded good… except it also called for chia seeds and flax meal*** …”

  68. Ellen says

    I LOVE these cookies! The only problem is that I CAN’T stop eating them! Help!
    Thanks for such a divine recipe!

  69. Grace says

    I have a question – for the chocolate chips, what brand(s) are vegan? i can’t seem to find vegan chocolate chips..

    • Chocolate-Covered Katie says

      Hi Grace!
      I’ve used all sorts of different ones. I often just use 100% ghirardelli discs. But I also sometimes use Whole Foods brand, Enjoy Life brand, and apparently even Ghirardelli semi-sweet chips are vegan!
      Oh, and you can always crumble a chocolate BAR into chips, if you want, say, chocolate raspberry chips.

  70. Lauren says

    Katie, these are INCREDIBLE!!!!! I was having a party last night, but I was scared of the recipe because they’re called “healthy” cookies. I didn’t know how they’d turn out or if they’d taste ok to serve normal eaters. So I made a batch the day before to test it out. Well, I shouldn’t have worried because I ate the entire test batch almost by myself, and my friends GOBBLED UP the new batches. Yes, batches. I knew now to make more than one!

  71. Sophie says

    Katie these are delicious! I made them earlier this afternoon and I’ve already eaten 3 😛
    Just wanted to let you know that they are featuring in my blog post today as I want everyone to know how yummy they are (obviously refering back to you) :-). Hope you don’t mind!

  72. Stephanie says

    Wow! no way! these cookies are sooo good! these are definitely going to be my go to recipe.

    keep on rocking out those awesome chocolate recipes!

  73. alissa says

    so.. I had a hUge chocolate chipe cookie craving. My (awesome) friend and I made these (with almost have the bag of semisweet chocolate chips) 😉 Thank you for upping my mood :]

    I will definitely make these again!~

  74. Amy @ Yellow Balloon says

    I know this might sound like an irrational idea, but it is one of my goals. Sometime in the future, I want to have enough money save to travel to third world countries for service work while also bringing delightful treats like your recipe to the communities. Rationalizing to what people in other countries need the most, cookies will be far from the list, but I think that everyone should have the chance to try a cookie at least one time in their life. It just makes life sweeter.

    I wanted to let you know that although you might not think you are doing much to help the people with hunger, you are. You are. You are reminding others about the world outside our homes. You are sharing your recipes and changing people’s lifestyles so that maybe they can change the life of someone else.

    Thank you! 🙂

    • Chocolate-Covered Katie says

      Aww Amy, that really is such a sweet goal. And I agree with you… yeah cookies might not be the “biggest need” item for starving people, but that’s only when one fails to take “mental” health into account. Same thing with items like stuffed animals. True that they won’t stop someone from starving, but there’s a quality-of-life issue besides just keeping someone alive physically. The fact that you care so much really put a huge smile on my face. And it inspires me to remember to care more and do more, too.

  75. Daniell says

    Wow! You did it again, Katie! I altered this a lot and used almond flour and vanilla protein powder instead of oat flour. I also added agave nectar instead of sugar (which it didn’t need after all, I have a lack of an overly sweet tooth, too) and omitted the chocolate chips (gasp!). I’m surprised any of the cookies even made it INTO the oven because I kept inhaling the batter! All this to say it was still amazing and I could still eat it on my strict diet. In fact, it was dinner. : ) Let’s just say if I wasn’t happily married or straight, you could expect a proposal from me. Since I’m both, I’ll just proclaim my undying love for your recipes. Seriously, thanks for having this blog. It’s awesome.

  76. Jen says

    After making my first batch of these cookies yesterday (standard chocolate chip), I adored them so much that I ended up making two more variations! STELLAR recipes, Katie! 🙂 It makes the perfect portion, too, which evidently leads to flavor experimentation on my part 😉

    To my second batch, I used the same choc chip recipe, but added some fresh raspberries and a dash of cinnamon. YUM. It tasted like a dense chocolate raspberry muffin. For the third batch, I used mini M&Ms and under-baked them (about 5-6) minutes. These are my favorite – they taste like straight up cookie dough, in cookie form. They hold together nicely, but keep that ultra-soft, dense cookie dough texture. Highly recommended! Thank you for the amazing recipe! 🙂

    Now, of course, I’m plotting my next version… fig and white chocolate, perhaps??

  77. Kait says

    So good! I made a bunch of these for this party with my friends. We had gone out to play frisbee for about six hours (a last hurrah before college starts up again!), so we were all starving when we came back inside. I had made a batch with white chocolate, a batch with dark chocolate, and one bath with sprinkles. Everyone kept saying how amazing they were! Some of my “calorie counting” friends even remarked on how they couldn’t help but feel consciously guilty after eating two of them, to which I responded how low calorie and just plain healthy they are. Anyway! I just wanted to say thanks for the recipe. It’s super-dee-duper good! (:

  78. Elise says

    My 10 year old sister sees me on this site all the time and decided to make these cookies for me 🙂 She omitted the white sugar but they still turned out very sweet and delicious! 🙂

  79. Sofiya says

    These are my family’s (and mine) total favorite! We all unanimously agreed that they’re much better than chocolate chip cookies we always bought in store and I ended up baking them twice in one day – both batches were gone instantly! Thanks Katie 🙂

  80. Shelley says

    First off, these are the best cookies on the planet HANDS DOWN. And I just made over 100 of them for the whole entire marching band at my school! I am going to pass them out tomorrow before the football game! I am so excited to see what they think of them (And I ain’t gonna tell them they’re healthy! 😉

  81. Christi says

    Hi Katie, greetings from East TN I love your blog, although I am not vegan I am always searching out healthy dessert alternatives…any ideas for a red velvet cake 🙂 I made these cookies and enjoyed them very much but mine came out cake-like instead of flatter like yours. Do you have any ideas why this happened? They would have tasted more like regular cookies if they weren’t so cakey. Also I figured out the calories on my calorie counter and using bummel and brown margarine as well as organic dark chocolate chips (2Tbs.) mine still came out with 80 calories a piece. Are carob chips a lot less calories or is it due to the all purpose flour I used? They are still very good for 80 calories but I would love to be able to eat more than one at a time. Oh and that count is based on 7 cookies using unsweetened almond milk. Thanks so much for sharing your great recipes.

    • Chocolate-Covered Katie says

      Hi Christi,

      Can you tell me exactly what ingredients you used? Mine never come out puffy/cake-y. (Also, I can’t vouch for their taste if you’re using different ingredients from what the recipe calls for, such as the brummel and brown. I’ve only tested them with the ingredients listed, and I can tell you that they’re awesome that way! :))

      For red velvet cake… you can use my “healthier chocolate cake” recipe and just add red food coloring :). And then top with my healthier “Cheesecake sauce.” I don’t want to bombard you with links, but if you can’t find those recipes on my site, I’ll be happy to send them to ya!

      • Christi says

        Hey there, thanks so much for getting back with me. I have been wanting to make your chocolate cake now for some time but want to wait until I can share it with someone. If I make it just for myself that might be dangerous. So when I visit my family next week I’m going to surprise them with the cake. Regarding my ingredients I thought I did follow the recipe exactly as written. You said to use either vegetable oil or pre-melted margarine so that’s what I used. Bummel and brown is margarine so I just measured it out and melted as stated in the recipe. I read the other comments and think that mine may be cakey due to the fact that I didn’t flatten them out and I noticed several other people had commented that their’s didn’t spread out either. My dough was so sticky that I just dropped them on the pan but didn’t really flatten them much. They did spread out some but don’t look like yours so I think I will try them again and really push the dough down prior to baking and I thought about maybe reducing the flour a little bit. Again thank you for taking the time to respond!

        • Chocolate-Covered Katie says

          I just checked it, and brummel and brown is apparently diet margarine? That is probably the problem with them being cakey. Cookies without a lot of fat will tend to be more cake-y. Maybe try them with veg oil or earth balance next time and see if that helps :).

  82. SFGeoff says

    Great recipe, though I found I had to bake them a good deal longer than the prescribed 6-7 minutes. I don’t know if it was due to my high altitude (about 7000′) or a variations in oven temperatures, but 11-13 minutes worked much better for me, and they remained chewy without being doughy inside (like they were with the shorter cooking time). And I wish I’d reduced the amount of sugar as they seemed rather sweet to me, but then again, I too prefer my sweets to be not overly sweet. I added some walnuts to my second batch which was quite delish, (which led me to the necessity of tripling the recipe). Again, this is a great recipe! I’m so glad I came across your blog. I’ll definitely be trying some of your other recipes.

    • Chocolate-Covered Katie says

      I’m so glad you tried the recipe! I love your idea to add walnuts. Weather changes/differences frustrate me! I’m not a pro when it comes to the science of baking, so I always get confused when I’m in a different location and have to change a tried-n-true recipe… I wish they’d all come out exactly the same, all the time! 😉

  83. Emmy says

    I have all the ingredients for these and I am totally going to try them RIGHT NOW – I’ll let you know how they turn out. Your blog is so sweet and I love the way you emphasise your caring personality – its a great thing to be proud of 🙂 – look forward to reporting back soon!xx

  84. sweet toothed girl says

    Awesome treat yet again!! I cannot seem to keep these in my house for longer than a week. I am doubling and tripling the recipe to have enough for my fiance and myself. I’m going to make these tomorrow for a football party with a bunch a boys. I’m going to keep the fact that they are healthy from them until they tell me how healthy they are : )

    • Chocolate-Covered Katie says

      You are making my day!!! I love serving healthy food to unsuspecting boys and watching them squirm after hearing the food they already admitted to liking is actually good for them ;). I still don’t understand why boys think healthy food is somehow unmanly. What could be more manly than still being fit and looking good at 75 because you took care of yourself, right? 🙂 🙂

  85. Katie says

    I made SEVEN batches of these tonight, and they are totes delicious! I’m giving them out to my dorm floor tomorrow night, and I hope everyone likes them as much as I do!

  86. Sarah says

    I am a newer blog follower, and I just made these cookies for the SECOND time in three days!!! Yums. I also served the cookie dough dip to my coworkers and they really liked it, and they totally didn’t know there was a whole can of beans in it 🙂 Thanks for all the fun recipes. I can’t wait to try even more!

  87. Julie says

    You are so sweet! I like that you’ve sponsored a child. I felt a very strong calling to join the peace corp after college. It didn’t work out (they don’t ignore student loans while you are making $0), but I help out at our local food pantry and have helped at the animal shelter in the past. It’s very humbling to help those who have so little. It makes me feel guilty for complaining about things or thinking that my life is hard sometimes.
    But thanks for the recipe! Will be making these tonight for camping this weekend 🙂

    • Chocolate-Covered Katie says

      I really need to get back into volunteering. I did so much in high school, but I slowly cut back more and more in college because of school commitments… but it’s something I NEED to find the time for again. You’re completely right; our problems seem so small when you think about all the suffering that’s going on in the world.

      I hope you like the cookies!

  88. Laura says

    Ok, I love your blog and the recipes are awesome! But this kind of silliness ” I feel guilty that I can’t save the world. Every time I see one of those magazine advertisements of a child with messed-up lips, I feel so guilty turning the page!” is offensive to me. I am not a serious person, and I know you were just trying to be funny, but the syndrome you are speaking is called a cleft lip and palate. As someone who suffers from a facial anomaly myself it always pains me when people refer to me as the “girl with messed up face” or when I hear the kind of statements that you made in this post. I just think in general it’s not something worth joking about at all. Just my two cents, but I hope it’s helpful to you.

    • Chocolate-Covered Katie says

      Oh my word, I don’t know why you would think I was trying to make a joke! That would be the most disgusting, horrible joke ever. Please know that I was definitely not trying to be funny; I really DO feel awful and guilty and want to do something to help when I see those ads. I do completely understand your anger at my use of the words “messed up” though. It was 100% the wrong wording, and I apologize for that. I’m changing my post right now. But please know that I did NOT mean to try and be funny or pass it off as a laughing matter. Thanks for helping me to see that my word choice was insensitive.

  89. Kerry says

    I made these last night, although they were chocolate and peanut butter, rather than chocolate chip. I subbed in two (British*) tablespoons of honey for the sugars, and it seems to have worked a treat. In fact, if I had taken them out a couple of minutes earlier, they would probably have passed for cookie-shaped brownies…hmm…cookie-shaped brownies: now there’s a thought…

    *Ooh, it hurt to put British in there…I’m a very proud Scot! :]

  90. Alexandra (Veggin' Out in the Kitchen) says

    So this is my second time making these, and I just wanted to leave a comment on this post in case anyone comes along trying to decide if they should make these or not. Because they should make them. Like should REALLY make them since they are the BEST chocolate chip cookies EVER. Yes, even better than nestle’s recipe that has always been my family’s go to cookie recipe. This is officially my go to cookie recipe. Period. Oh and brown rice flour works FABULOUS.

    Okay, enough of the periods – I just wanted to make sure I was taken seriously about these cookies 😉 Oh and if someone just wanted cookie dough, well this recipe would work truly splendid!! Not that I would know or anything… 😉 THANK YOU Katie for this recipe!! You’re the BEST!! LOVE YOU!! 😀 <3 <3

  91. Tiffany @ texan on the run says

    thanks for the recipe katie! these are SO seriously delicious!!
    i’ve failed at every attempt to bake except for this one 😀
    i had to add a bit more than 1-3 tbsp of soy milk though, but i just added enough to where the dough stuck together and wasn’t crumbly.
    i also added a dash of cinnamon, too.
    gahhh def a keeper, will be making more of these in the future!!

  92. Krysten says

    Hey Katie! Ok, so far everything I’ve made of yours has been delicious. But I tried these tonight and I MUST have done something wrong! I tried to replace the oil with applesauce to make them fat free, and they turned out the consistency of sponges instead of cookies. They were awful! Help!!!

    • Chocolate-Covered Katie says

      I definitely do not stand behind the recipe if you change it to applesauce. My recipe calls for the oil because it NEEDS that ingredient. I really can’t be responsible for a recipe turning out wrong if you change a major ingredient, and in general fat-free cookies are going to taste puffy and cake-y, not like cookies.

      • Krysten says

        Oh I wasn’t saying it was your fault! I was just trying to see if you thought that’s why they turned out spongey. I will DEFINITELY be following your recipe to a “T” tonight when I try them again. Thanks!

      • Krysten says

        Haha well good to know! My fiance and I just laughed and laughed, because we knew I had screwed up big time. I basically just ate all the chocolate chips out of them and called it a night. I’ll try them tonight the RIGHT way!

  93. Kristin says

    Ok, so I made the cookies using a gluten free flour consisting mostly of Garbanzo Flour and I used veggie oil and light soy milk. The dough tasted BAD, so in order to ensure that I had some good tasting ones, I made another batch with white flour and margarine and baked both batches of dough on the same cookie sheet. It turned out that the ones with bad tasting dough tasted absolutely fine after I baked them! Both batches were great! The ones with garbanzo flour and veggie oil were thin, light, and fluffy. The ones with white flour and margarine were thick and rich. My husband and I liked both. Thanks CCK!

  94. Kristin says

    I just discovered your blog and I’m sticking around. I’m going to try these cookies tonight!! They look sooo yummy! 🙂 🙂 And the chocolate fudge pie is doing nothing for my hunger right now haha.

  95. Michele says

    I just made these cookies for my superpicky husband! Came out perfect, and I didn’t even melt margarine – I just used ‘light’ butter from Trader Joe [we’re not really Vegan, to be honest. I just prefer Vegan cooking]. They came out wonderfully. Yesterday I made your chocolate pie with tofu, and my friends had no idea it wasn’t made with heavy cream. I’m now including you in all my holiday plans, lol. You’re a genius! I love how easy your recipes are. It took about five minutes to make chocolate chip cookies.

  96. extreme banana bread says

    Oh. my. goodness. I just made these for my boyfriend..but I added pb m&ms…sooooooo yummy.
    So happy I finally tried this recipe. Thank you 🙂

  97. Laura says

    So I made these (the less sugary version) with coconut oil, a bit of almond extract, and sweetened shredded coconut (why is unsweetened so hard to find?). SOO GOOD!!!

  98. Debra says

    Hello there! I recently came across your blog through a pic posted on Pinterest of your lovely Chocolate Chip Dip (can’t wait to make it). In an effort to shop my pantry first and not being a vegetarian of vegan, I was wondering – do you think this recipe would work just as well if I substituted regular skim Milk for the non-dairy milk?

  99. Nichel says

    Thank u so much for these yummy cookies, this is my third attempt making chocolate chip cookies and i almost gave up but when I found your recipe I had to have it, it was so easy. I’m so grateful. No more guilt! 🙂

  100. Valeire says

    Hey all, it’s Valerie in Nashville…I’m gonna bake these cookies this morning!!! I’m a Zumba / Fitness instructor & I’ve lost 129 lbs over the past 4 years, and man, it kills me to make regular cookies for my man because of all the sugar, etc. I found this recipe this morning & I’m gonna try it.

    Hey, I’m wondering how many calories per cookie…can you share?

    Thanks again for posting such amazing recipes…I cannot wait to try more.

    Val ;-)))

  101. Megan says

    Wow, I was just thinking I needed to find a healthy cookie recipe to make today, and what do I find on your front page? A rundown of all your cookie recipes! Thanks for making it easy 🙂 I think I’ll give these a try, but with whole wheat flour instead of the oat or all-purpose. You always come through on recipes whenever I need them!

      • Megan says

        They came out perfectly with the ww flour 🙂 Thanks so much for such a simple, tasty recipe! I also LOVE that your recipes are small batch… Saves me from having to try to get rid of way too many cookies/cupcakes/brownies, since my roommates don’t seem to eat such things (shocking, I know!).

  102. Jennifer says

    I made these for my boyfriend and myself last night and they were great! I mentioned to him while we were eating that I didn’t feel guilty one bit about eating and he looked at me a said ” Guilty? The only thing you should feel guilty about is not making these every second of the day!” : )

  103. Lena says

    Hey Katie! Quick question – today I made these cookies for the second time (the first time was yesterday… the next time might be tomorrow… it’s possible I’m addicted) and the only difference from yesterday to today was that today I made a double batch, and added some crushed walnuts to the mix. I put them in the oven for the same amount of time as yesterday (7 minutes) and then left them out to cool for quite a while. They still tasted amazing (evident by the fact I’ve eaten about 10 cookies already), but they seem kind of… undercooked, still? Like, they keep falling into pieces when I try to pick them up and they kind of look just undercooked I guess. It doesn’t bother me that much because it all goes into my mouth anyway (yum!), but I was wondering why it’s like this when yesterday I didn’t have this problem? Is there something I should’ve done differently?

    (Btw, in a different comment on a different post I mentioned already trying out 10 different recipes in the past month, despite how little time I have at home. Looking at the list, I think it’s more like 20. And I now tell everyone I possibly can, “oh my god! I love cooking so much! it’s so much fun!” but yours is still the only cooking blog I go to! I’ve tried to go to others but strangely enough, I just don’t trust any of them enough to try a recipe…)

    • Chocolate-Covered Katie says

      Hmmm… wow, so weird that the walnuts would make that happen. I haven’t ever tried these with walnuts, so I unfortunately can’t tell you what could’ve happened :(. I hate when things don’t turn out as expected… but at least they still taste good, right? 🙂

  104. Dr.OZ says

    news flash!!!!!!….a HEALTHY cookie would NEVER EVER have simple sugars in the recipe or ANY sweetener that would raise the glycemic index……BUT……you’re clueless…and I guess brainless too….BTW…so are the lemmings that think this is a healthy recipe

    • Jessica says

      Oh so so sad. Poor commenter, you will probably die from stressing over having to have a “perfect” diet long before the rest of us :(. And your short life will have less joy because you didn’t allow yourself to have a cookie every now and then. Surely a little sugar is better than that fate!

      Katie, I made these today and they rocked my socks off! Thanks for a great recipe. I’m a new reader and am in LOVE with your site!

  105. Angela says

    These are simply AMAZING!!! I made them twice, once with part wheat flour & self rising white then again with just the white. The wheat/white combo was the best. Even my husband, who normally doesn’t care for cookies made with wheat flour, loved them! I will be making these for our family Thanksgiving dinner this week. Thanks Katie for all your fabulous recipes!!!!!!!

  106. Betsy says

    I just found your blog and your recipes look great! However, I don’t understand why you refer to adding peanut butter as “naughty” when it is healthy, and you stress that you shouldn’t feel guilty about eating dessert. I also don’t understand why you continue to make dessert recipes and eat chocolate daily if you have “no sweet tooth.” It just seems strange to me, and from your picture you definitely look underweight – I worry that your website may promote disordered rather than healthy eating…

    • Chocolate-Covered Katie says

      Hi Betsy,

      I really need to do a post about what I mean when I say things like “healthy tastes naughty.” I’m not saying that not-so-healthy treats are evil… really, I mean “naughty” more like “sexy” or “risque” or even “R-rated.” But lol I think writing “Making healthy taste sexy” on my blog might be a little too… naughty? 😉 My meaning is more like: you’ll FEEL devilish when you eat delicious food because it tastes so good it shouldn’t be legal, but really you are NOT.

      I strive, through ALL my posts, to show people that they can and SHOULD eat the foods they really crave. Every single day. I hope I’m explaining this well… I do not mean to say that you would be naughty if you ate UNhealthy food. Sorry to ramble! As I said, I should probably write a post to explain my true meaning. It’s sometimes hard to get one’s ideas across with words.

      As for the sweet tooth thing, I explain that in my FAQ page. It doesn’t mean I don’t love dessert– I DO!! I’d just rather have a rich, creamy dessert than a sweet one. (In other words, I go for chocolate over fruity desserts or candy.)

  107. margaret says

    mmmm these are so good! made them without chocolate ships because i didnt have any… definately going to make these into pb ones next time!

  108. Sarah H says

    THESE ARE TO DIE FOR! I used Oat Flour per your recommendation and they turned out perfectly!! Thanks so much for sharing this amazing recipe Katie, I can’t wait to make them again & again 🙂

  109. liz goff says

    delicious recipe! i made two batches tonight. thanks for your wonderful recipes. I also made your chocolate pumpkin pizookie on Turkey Day, and it was great as well.

  110. Amanda says

    I made these with white flour, the full amount of almond milk, and the small amount of oil… no other changes. They came out with a cakelike texture. Any idea what caused it? Every time I bake cookies I get the texture wrong one way or another!!

  111. Kati says

    OK Katie- I tried to make these with Red Mills gluten free flower and ended up with a bit of a soupy batter…. Nothing I could make a cookie out of.(I don’t know where I went wrong)… SO I improvised; I poured the batter into a mini muffin tins! They were actually REALLY good!!

    Thanks for all your great creations!

  112. Amelia says

    These are delicious! I’ve made them twice.

    The first time I accidently added about 4 times the amount of baking soda and didnt have enough of other things to balance it out. They tasted ok (about 3 times other ingrediants, 4 times baking soda) but were a little funky.

    The second time I found I had no brown sugar. 🙁 I did an extra tablespoon of white sugar and then a table spoon of honey, and they’re great! Really light and fluffy.

  113. Daniel says

    These cookies were surprisingly good! They reminded me of a cookie that my mom used to make called “pudding cookies”.
    I was worried that they would spread because of how wet the dough (batter would probably be more appropriate to describe the consistency) was, but they held up pretty well.
    The only problem I had was that they disappeared so quickly haha 🙂 I’ll definitely make these again, and I’ll probably be doubling the recipe. Thanks!

  114. Kate says

    I made this for a group of 5 last night, and half were gone before dinner began!
    Changes I made:
    doubled the recipe, and added chopped pecans and raisins
    substituted palm sugar for other sugars
    used a 3:1 oat to brown rice flour mix
    They were melt-in-your-mouth scrumptious. Very chocolatey, and perfectly cooked, sticking to the roof of your mouth!
    Plus, they could be eaten by the vegan, gluten-free and almond allergy folks in the group.

  115. LydVig says

    Made this tonight and they turned out WONDERFULLY!! I’d never guess they were “healthy.” Thanks for the recipe, I’m passing this one on to all my friends.

  116. Rena says

    I made this just now and OMG they are awesome!
    I used whole wheat flour, 1 and 1/2 TB brown sugar and 1 packet of stevia. I also only had soy milk in the house so i did 3 TB of soy milk too.
    I formed into balls using a cookie scoop. They didnt flatten when they baked like i thought they would.
    But doesnt matter at all as they are soooo delicious!! I am trying to save them for tomorrow, dont know if i can resist!!
    Thanks! LOVE your recipes!!!!

        • Rena says

          I told my son i would make him cookies for being good so i decided to make these. I used spelt flour, they came out amazing! I used a tablespoon and kept them in balls and they did spread out and flatten a bit. They were so good. Next time i’ll try to use stevia to cut the sugar a little. Thanks so much!!!

  117. Alli Pestana says

    DARN!!! I wish you had put the cookies behind bars!!! That would have been awesome… And extremely funny 🙂
    My mom and I LOVE your blog and do your recipes all the time.
    (We always have chocolate cravings)
    Keep posting 🙂

  118. Amanda says

    I just made these and what i made tasted great but they didn’t look like yours… yours look more like real cookies mine were more like on the muffin side… why could that be?? i used whole wheat flour could that be why?

  119. Jamie@LibraryofLagniappe says

    I just made these for the first time and they were great! I tweaked the recipe a little bit, using skim milk instead of non-dairy milk because I didn’t have any non-dairy milk. (Probably puts a little ding in the healthy factor!) The first bit was chocolate-y goodness and the next bite reminded me of my mom’s chocolate chip pancakes. I got 9 cookies by following your recipe and love the size of the batch. I love chocolate and love your blog for making healthy recipes like these. Thanks Katie!

  120. Elisabeth Chauncey says

    Oh my goodness Katie. I made the fat free version of these without any butter or oil, thinking that they wouldn’t come out that great… but they taste wonderful! So happy I tried this and found your sight. I also tried the chocolate oatmeal and that was wonderful too even though I don’t even usually like oatmeal. Plus, your recipes are so easy and fast to make! Next I plan to try the ultimate fudge pie! But I do have a question, do the cookies taste the same if we sub in applesauce for the oil or butter? Thanks!

  121. Anonymous says

    Hi all!

    Since discovering this recipe a few nights ago, I’ve already made three batches of these babies! So delicious!

    I also added about 1/3 of a cup of unsweetened coconut flakes into the dough, and upped the oil and the liquid (I used almond milk) by about 50%. And I only put in two tablespoons of honey. Delish and sweet, without being over the top.

  122. Amber K says

    Hi Katie,

    Ok, did any of your followers have trouble with the cookies being too flat? I just made them for the first time. I used the oat flour, almond milk for the non dairy milk, and for the white sugar substituted with coconut suga, also for chocolate chips, I made your three ingredient hot chocolate bars, froze them them chopped up into chips….th cookies taste great, like little oatmeal chocolate chip cookie without the actual oats and are soft…but they are so flat! Nothing like yours…..I read some readers comments about their cookies being too cake like with the whole wheat flour…..maybe if I subbed half the flour with whole wheat….? Anyway, either way, I’m exited about the chocolate bars!! I love chocolate so much, but always worry about all the extra additives. The bars were awesome!!

  123. tessa says

    So yummy! I made half a batch with cinnamon in it, and liked them a lot better. more flavor, and I loove cinnamon 🙂 but the original recipe is still amazing!

  124. Danny says

    I love this website and think the recipes are brilliant, and it’s awesome that people have healthier dessert options. I just have a quick question though- how are these chocolate chip cookies healthy and guilt-free? I’ve been searching endlessly for a truly healthy and chocolate chip cookie recipe and can’t find one. These still have brown sugar, white sugar, and regular chocolate chips. All that sugar adds up and it doesn’t seem very healthy for you. You should try substituting some of the sugar with natural sweeteners and see what happens because you are very talented with creating healthy and good tasting desserts. Just a thought.

    • Chocolate-Covered Katie says

      Hi Danny,
      As listed in the recipe, you can use evaporated cane juice. And the cookies are whole-grain and have lower amounts of sugar and oil, which makes them healthier than other traditional cookies. I would argue, however, that part of their healthiness is the fact that they still taste as delicious as regular cookies, even with their lower-fat, sugar, and whole-grain properties… part of “healthy” is mental/spiritual health, and if you’re forcing down a healthy dessert that tastes like cardboard, that’s not healthy either ;).

      But if you want a completely sugar-free cookie, here’s one you can just replace the raisins with chocolate chips :).

  125. Leah says

    These turned out amazing! I used chocolate cut off a block of baker’s chocolate and cake flour (slightly more than the 1/4 + 1/3 to compensate for the weight of the flour). This is the first time my vegan cookies have turned out right, and the melty chocolate is amazing.

  126. Ashley says

    Oh Lordy, these are perfect & so healthy (or they would have been if I didn’t add some M&M’s per my son’s request). Love that it’s a small batch too so no chance of me gorging toooo much. Thanks for all you do – you make healthy eating a little easier for this woman with a sweet tooth!

  127. Bobbi says

    I got really experimental and melted butterscotch chips into the mix so that the cookie would take on an allover butterscotch flavor. I also added white chocolate chips! I was feeling VERY decadent. 😛

  128. Lou Ann says

    I am new to your site – love it so far.
    In the recipe for the NOT GUILTY choc chip cookies it says feel free to switch portions of milk and oil (See below) I try to avoid using oils at all but if the cookie needs this tablespoon then so be it. Would you actually switch and use 1-3 tbsp of oil and 1 Tbsp almond milk?? HAte to be stupid – but don’t quite understand the directions here.
    • 1T vegetable oil (or pre-melted margarine) (12g)
    • 1-3T nondairy milk, as needed (feel free to switch proportions of milk and oil) (15-45g)
    Thanks for your help!

  129. Nicole says

    I’m now addicted to your blog! Love all the great recipes– you definitely need your own cookbook!

    So, I tried a few things and thought i’d give my feedback. My first batch I used regular whole wheat powder, but like you said in an earlier post, it made them very dense. But, they still weren’t bad. They made 9 small cookies. This time, I bought gluten free all purpose flour and doubled the recipe since the last ones were so so small. Well- this batter was looser than the WW batter.. and I was nervous I got the measurements wrong b/c I only had enough for 12 cookies. I thought it would be closer to 18ish. Well, these GREW to be huge and they are so airy and fluffy. A complete opposite of the WW flour. I think next time I might do half WW and half gluten free for the perfect consistancy.

    Long story short, both versions were delish and I’ve had to keep myself from eating the whole batch!

  130. Megan says

    These are great! I’m lactose intolerant and found your blog while looking for dairy-free treats. I’ve made these twice, and I added oats and coconut the second time. Adds some calories, but definitely delicious!

  131. Emma says

    I’ve made these twice and substituted one of the tablespoons of sugar for a packet of stevia. They’re delicious! Even my mom says they’re good, which is unusual! The only thing is, the first time I made them I followed the baking directions and they turned out very cakey. Still good, just not so cookie like. I left the next batch in longer and they taste like more of a traditional CCC. Just a tip if you’re having problems with cakey-ness!

  132. Lindsay says

    I used whole wheat flour and 1/4 cup of rolled oats with Splenda brown and white sugar. Semi sweet choc chips. So yummy!!!!!

  133. Erin says

    I saw in a comment above that you cautioned against using applesauce, but I used applesauce and absolutely loved them all the same 😀

  134. Emily says

    I just became vegan 2 weeks ago (after spending most of my life as a vegetarian). I love baking and love sweets and immediately found your blog and bookmarked most of your recipes. This was the first one I tried and they are absolutely amazing cookies. I used 1/3 c flour and 1/4 cup instant oats and they came out perfectly. Thank you so much for the recipes and inspiration! I was so excited about your stuff, I immediately turned around and made your pumpkin cream cheese bars (the are literally in the oven as I’m writing this…and eating the cookies). Thanks again!

  135. Andrea says

    I’m a bit confused – the only “wet” ingredients are non-dairy milk, 1t of vanilla, and 1T of oil. How in world is that enough liquid for all the flour? Am I missing something? Mine was a dry mess. I was reading comments and saw someone discussing an egg… so I added one. Mine turned out very cake-like. I just don’t know if there’s an ingredient that’s missing, or if I’m just silly. Help!

  136. marnee says

    These were a HUGE hit with the kids! Oh and of course these are now my favorite cookie to make! YUM and Thank you!:)

  137. Oceana says

    Oh my WORD, these are excellent! Thank you for all of your hard work in finding healthy alternatives! I am like you and do not like anything sweet. I only used the the required sugar and omitted the optional sugar. These were perfect. My goodness, thank you for your hard work and making it available. Know you are greatly appreciated!

  138. Wendy says

    These cookies are awesome! I just finished making them…..and eating two…..and I love them! The texture and flavor is just like that of a traditional chocolate chip cookie recipe. Although without the same level of sweetness. I think to get my husband to really enjoy them I would have to add maybe and additional 1 T of white sugar. Althogh believe me, he will definitely eat these the way they are. Thanks again Katie! Your recipes are an inspiration to me to cut down on processed ingredients and recipes high in fat and sugar.

  139. Stacy says

    I made these and they were yummy…but I’m hung up in the calorie value? 23 calories per cookie?!?!? The recipe says 7-12 cookies per batch. 2T of chocolate chips is 140 calories right there. That’s 11 calories per cookie just in choc chips. I used Splenda both brown and white for the sugars and even applesauce for the oil. They still turned out good with both substitutes but I still get a calorie value of more than 23.

  140. Danielle says

    I made this with whole wheat flour, turned out okay. Little bit more chewy, but I expected that. Thanks for the recipe!

  141. Holly Jo says

    Oh my dear Chocolate Covered Katie! You have saved my life. Love to bake but have changed my lifestyle. Have lost 25 lbs in the last month and a half. Your recipes have helped me to curb cravings and keep up with one of my most favorite hobbies without blowing it. Thanks so much for your wonderful website! I was craving some cookies so I just had to try this recipe…
    Inspired by all the lovely spring weather I decided to make a coconut version-CHOCOLATE and COCONUT-how could you go wrong?! Here is what I did: I used unsweetened coconut milk and for the oil I used coconut oil. I used Agave to sweeten it-no sugar for me. I also added a sprinkle of shredded coconut! The result is amazing. I hope you give it a try, you won’t be disappointed. 🙂

  142. sophia says

    just made these cookies tonight with whole wheat pastry flour. they were delicious! i didn’t miss the butter, and the whole wheat pastry flour made them a little more dense and they didn’t spread as much, but they were crisp on the outside and gooey on the inside right out of the oven! thanks for the excellent recipe.

  143. Vanessa says

    These look so good! I’ve made your snickerdoodle cookies three times already and your deep dish cookie pie twice! These are so next! By the way, I’m not sure if anyone has suggested this already but I bet they would taste extra delicious with your nutella stuffed inside, and I think I might just do that today!

  144. Jessica @ Feastie says

    Just made these cookies…er…made the dough and ate it with a spoon from the bowl. I used coconut oil and AP flour and the dough was delicious. Good enough to eat raw, apparently!

  145. yolly says

    hi…my first time visiting and just by browsing around, am enjoying every recipe …i’m just confused by your 1/3 cup plus 1/4 cup flour measurement…should i measure a 1/3 cup then another 1/4 cup of the same flour? sorry but i just gotta make sure….thanks a lot….

  146. Gloria says

    I’ve experimented with chocolate chip cookies and have come up with the following which we really enjoy! We follow an organic diet and try to cut fat and sugar where we can.
    1 C organic whole wheat flour
    1 1/4 C. organic spelt flour
    1 stick organic butter
    1/2 C unsweetened applesauce
    3/4 C. organic brown sugar
    1/2 C. Xylitol (or organic cane juice)
    2 organic eggs (I use 2 whites & 1 yolk)
    1 tsp. organic vanilla
    1 tsp. baking soda
    1/2 tsp. sea salt
    1 organic dark chocolate bar chopped into pieces
    1 C. organic walnuts
    – Beat applesauce and butter til fluffy
    – Mix in sugars, then vanilla and eggs, until light.
    – Slowly beat in flours, salt and baking soda until combined.
    – Stir in chips and walnuts.
    Bake on parchment lined pan at 375 degrees for 10 minutes.

  147. Dena Hamlin says

    Not sure what I did wrong but my first batch of cookies turned out like little melty pancakes…The cookie dough is sooo good that I think I might just leave it as dough and snack on that and then revisit this recipe. Between the dog barking non stop and my kid prattling on and on in my ear, I am sure I forgot or added too much of something.

  148. Lisa says

    I just made these gluten-free using Bob’s Red Mill GF All-Purpose Flour and they turned out great! The dough was a tad bit dry so I just added a slight splash more almond milk and it worked out just fine. I am going to take these to surprise my GF husband at work today!
    Being a definite lover of chocolate…I did opt for the full 1/3c mini chocolate chips. =)
    Thanks for the wonderful recipe, Katie!

  149. Shelley says

    these cookies were very soft and delicious 🙂 they kinda reminded me of mini pancakes. I probably had too much liquid, but they were delish regardless

  150. Amy R says

    My son (age 4) really wants to make cookies with me today, but I’m not really interested in having a full batch of the buttery-sugary version around the house. So a quick google search brought me to this recipe, which looks really good (I also don’t have a sweet tooth and would rather avoid the extra sugar). My only question is that I was kind of hoping for a recipe with oats in it…any suggestions for modifying this into an Oatmeal Chocolate Chip cookie? Thanks!

  151. Maureen says

    These turned out to be yummy dough (they didn’t make it to the oven ;)…) I used white whole wheat flour, and had to use 5 Tbsp milk in addition to the 1 Tbsp oil to get it to a cookie dough consistency. Thanks for all the recipes!

  152. Konjo says

    Made these tonight and they are really good! Love that there are no eggs in them. 🙂 I made my own oat flour in the food processor; it didn’t get as smooth as regular flour, but it made the cookies texture like oatmeal chocolate chip – which is totally fine with me! Thanks Kate!

  153. Angelie C says

    Love, love, love! My kids have egg and peanut allergies. I did not expect to find so many recipes I can make for them on your blog. And I love your sense of humor. You are very funny. Thank you =)

  154. Judy says

    First of all — I made these the other night and they were WONDERFUL!! I have a question about the calorie count…When I made them I got 6 cookies from the recipe, and being a chocolate lover like you, I used the full 1/3 c. of chocolate chips. I used the sugar-free chips, but when I looked at the calorie count with those, I think mine came out to a much higher calorie count per cookie than the 23 you had. What am I doing wrong? Trust me — it could just be me & bad math (and I hope that’s the case, because they were delicious!), but mine were closer to 100 calories/cookie if I calculated correctly…

  155. Danielle says

    Do you have any ideas on how to make these almost a pecan pie cookie? i have a friend whos loves pecan pie and loves soft cookies!! i cant find a healthy recipe for pecan pie cookies. thanks!!

      • Danielle says

        thanks!! i was thinking about it, and thought maybe the skinny snickerdoodles and stuffing them with homemade pecan pie filling would be good!

      • Danielle says

        i was thinking about it and thought maybe the skinny snickerdoodles stuffed with pecan pie filling would be fun! i dont suppose you have any recipe for it, but if you know of any semi healthy pecan pie filling thatd be great 🙂

  156. Jacki says

    I just tried these with whole wheat pastry flour, and a full 1/3 cup chocolate chips. I got 20 mini cookies, and they were amazing! (to the previous commenter, mine had 65 calories, so if you got 6, you’re probably right, it always depends on what you use) I’m so glad I found this recipe, now my brother can have healthy cookies 🙂 Thanks so much 🙂

  157. Anusha says


    I have been trying to make a low cal/fat version of coconut cookies. I wanted to follow your recipe with a small change…sweetened coconut flakes instead of chocochips. would this work ? Would anything else change because of coconut ???


  158. Anusha says


    I made these today using oat flour (homemade), unsweetened coconut gratings and raisins instead of chocolate chips in an effort to cut down calories. I also added one tsp wheat germ to make it more healthier. It tastes awesome. I cooked it for 8 mins and have a soft cookie. Next time, I am going to bake it for 10 mins to try to get it crispier. Soooooooo much better than store bought ones with an ingredients list that I sometimes cannot even fully pronounce 🙂 Already my mind is whirling trying to come up with variations. Thank you so much for this awesome recipe !!!


      • Anusha says

        Thanks for your quick reply. I was just about to pop them into a plastic container when I saw your note. So in they go into glass jars. By the way, how long are they good kept outside ?


          • Anusha says

            Do you know what I did just now ? 🙂 I Indianised your version. I omitted the vanilla extract, sugar and chocochips out of the recipe, added cumin seeds(2tsp), onion (small), pepper (1/2 tsp), salt (1/4 tsp) plus a pinch, 1 tbsp methi leaves crushed (substitute with rosemary, basil etc..) and made it into savoury cookies. It needed almost twice the milk (donno why) and 13 mins baking time but tastes good… what would make it taste awesome is if i figure out how to make it more crispier. 🙂 maybe next time, I would try adding in some rice flour to make it crispier.:)

            Thank you !!!

  159. Jodi says

    Oh my GOSH — these were INCREDIBLE. I used agave for all sweetener (4T), white flour, and added butterscotch chips to the recipe. They were a little more spongey/cakey, but that was actually a plus — so soft and nommy! Love your website…it’s basically become my go-to for cooking.

  160. Lana says

    We didn’t have chocolate chips, and I wanted to make more than the recipe said so I… doubled the recipe (used half spelt, half brown rice flour), added about… 50g of cocoa powder? Maybe 100? (I just sort of tipped it in.) And I added about three tablespoons of peanut butter, reduced the oil and added a bit of extra almond milk. They’re in the oven right now, and if the batter was anything to go by they’ll taste great!

    I’m making them as a gift for a vegan friend of mine — it’s her birthday, today. 🙂

    Thanks, Katie~

    • Lana says

      Aaaaand delicious. 🙂

      Would’ve been nicer had I managed to get my hands on some chocolate chips, but alas. Still yummy. Doubling the recipe made 22, so 7 for my family, 15 for my friend. Pretty good deal, I think.

  161. Alissa says

    My cookies didn’t spread. Do you think it was the wheat flour? I couldn’t find oat flour at the store and couldn’t wait another day to make these.

  162. Stephanie says! These were exactly what I needed tonight. I’ve been craving a cookie/scone for about a week but refused to buy one or make one with lots of oil, butter or sugar. This was perfect! I used 1/3 cup whole wheat flour and 1/4 cup almond meal flour, and subbed honey for the sugar. Delish! Thank you!

    • Chocolate-Covered Katie says

      Hmmm… I haven’t tried! But I was thinking: what about my deep-dish cookie pie recipe? It’s been on my to-do list for a long time to try and make cookie cups out of that. If you try it first, let me know if it works!!

  163. Lana says

    I used an odd assortment of whole-grain flours (quinoa, wholemeal spelt, brown rice) and xanthum gum and they came out like pillows! So deliciously cakey but not really cookies at all! I also omitted the oil, turned the milk into milk & coffee, and halved the sugar.

    I doubled the recipe and it made 16, half of which we topped with some brown sugar.

    Unfortunately I had no dairy free choc. chips, though :<

    They're still quite good!

  164. Sarah @ says

    Just what I needed to get my chocolate fix! 🙂 Question for you though:Mine turned out a little cake-y, and I usually like them with a little more crunch. Not sure if this matters, but I used whole wheat flour in my batch. Any idea on how to make them crispier? Or, do you have a recipe for crispy cookies? Thanks for all the great recipes! 🙂 I always know where to turn when I have a craving for somethin’ sweet!

    • Chocolate-Covered Katie says

      Sorry, I’ve only tried the flours listed. I don’t tend to like baked goods with ww flour. I find them dense and gummy :-(.

      My “flourless chocolate-chip cookies” are crispy if you store in a glass container! 🙂

  165. Katie says

    I doubled the batch and used 1/2 c of oats instead of the additional flour. They were quite sticky little guys! They’re in the oven now…I can say the batter tasted delicious! Although I had a few too many chocolate chips in. Oh well more chocolate to snack on : )

  166. LeeAnn says

    I made these tonight and they were SO good! Even my “I hate anything good for me” husband loved them! I have a really hard time getting the hubs to eat anything healthy. But, he has liked several different things I have made from your site! Thank you so much for all the awesome recipes!!!!!!!!

  167. Samantha says

    I just made these with oat flour for my family – they loved them! :)) And of course I did, too. Even my dad, who is rather suspicious of anything healthy, really liked them. 🙂 Thank you!

  168. Lexi says

    I doubled the batch and made this today and they were unbelievable. By far the best cookies I’ve made! My sister and boyfriend ate them all in less than 3 hours. I’m not vegan or on a gluten free diet but I fell in love with all your great recipes. Keep up the great work! Looking forward to some more “healthy” baked goods! (:

  169. Happy Baker says

    Hey Katie
    I made these, but I subbed the chocolate chips for raisins and walnuts. I also added cinnamon. Delish!! Thanks for the help

  170. Jasmine says

    I’ve tried this recipe twice now. I followed it exactly the first time, but I LOVE toe experiment in the kitchen, so the second time I altered it a little bit. I felt they were a little too sweet for me, so instead of the brown of coconut sugar (still not sure where you find that) I sued unsweetened, shredded coconut. For the the other 2 tablespoons of sugar I used Truvia to try a sugar free verison. They turned out great!!

  171. Jen E says

    These are the best vegan chocolate chip cookies I have made I just love them! They do feel guilty to me though lol. I put raisins and chocolate chips in & they were fantastic!

  172. Talia says

    Hi, Katie-

    These cookies are great! But, the nutrition information is largely misleading.

    1/3 cup plus 1/4 cup flour = 232 calories.
    1/8 tsp salt
    1/4 tsp baking soda (not baking powder)
    1/3 cup chocolate chips = 371 calories.
    2 tbsp (20g) brown sugar = 90 calories.
    2 tbsp white sugar = 90 calories.
    1/2 tsp vanilla extract
    1 tablespoon (12g) vegetable oil = 120 calories.
    1-3 tablespoons milk of choice = 16 calories (I used non-fat).

    Add that up and you have 919-ish calories. Divide that by the 12 cookies the recipe is supposed to make and that’s 76.58 calories. Maybe I calculated something wrong but even if you didn’t add any chocolate chips, it’s still comes out to 49 calories per cookie. Plus, the recipe calories (and the title of the cookie) makes it seem like the nutrition information accounts for adding chocolate chips.

    Anyway, just thought that since a lot of your followers (including me) come her for low-cal substitutes, you’d want to know. Thanks for the recipe, though!

      • Talia says

        Isn’t this the same recipe for the cookie pop balls that are listed as 23 calories per ball? If not, my mistake.

          • Natalie says

            “Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard. And if you want super-soft cookies, fridge the dough after rolling into balls. Then cook them after the dough is cold.

            Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops. ”

            I believe this was the misleading statement that confused me as well. How many cookie ball pops does the recipe make? I still find it to be more than 23 calories!

  173. Steph says

    These were good, but I only got 4 normal sized cookies. I followed the recipe exactly and even used a scale to measure the oat flour. 70 grams! So weird! I might have been able to stretch it to 5 but how are people getting 7-12?!

  174. Stephanie says

    Oh my goodness these are soooooo good!!! It has been ages since I have had some good homemade chocolate chip cookies! I usually don’t buy chocolate chips because dairy and soy free ones are so expensive! But they were on sale the other day so I bought some and came strait to your website to look for a perfect recipe! Definitely a success! Thank you for being so amazing and creating such yummy recipes! I’ve now made these and the coconut macaroons and I can’t wait to try more!
    I’m feeling a little guilty right now because I totally just spoiled my dinner by eating too much of these! Haha!
    On a more serious note…I don’t necessarily feel guilty…but more blessed and motivated to help those less fortunate than me. My heart goes out to children especially! I wish I could make enough of these cookies to give to every child and tell them that they are loved and cared for!

  175. Tasanee "Arizona Girl" says

    We made this a bunch of times after you posted it. The other day I went to find them and couldn’t. These are fantastic and after making your *newest* healthy chocolate chip cookie- I still prefer these!

  176. patti says

    OMG, Katie — I made these tonight for the first time and they were AMAZING! I used coconut sugar instead of cane / white sugar, coconut oil for the vegetable oil, and 2 Tbsp. vanilla hemp milk and they were *incredible*. I didn’t cook them quite long enough — I opted for 6 minutes in my convection oven (I love my little Breville!) because I heeded your warning — but no matter, I had tasted the raw batter and figured if they were still a bit like that in the middle, that was more than fine by me. (Next time I’ll try cooking them a bit longer as well as cooling them on a rack.) It made 6 cookies, which was perfect. My husband loved them, too, and I can’t wait to make them again tomorrow for my son to try! Thank you! 🙂

  177. Tzippy says

    My family demands a batch every weekend. And by batch I mean a quadrupled batch. We are in love with these cookies and I feel so good knowing my kids are eating this instead of processed junk. Thanks Katie!

  178. Jen says

    Hi Katie!
    Great recipe 😀 I just made these and I added some lime to make them citrus and summery, and they turned out really good!
    Thanks so much for all the creative chocolately treats.

  179. KJ says

    Is the frosting recipe you use in the cookie pics posted anywhere? My girls would love to have a yummy (healthier) frosting on their cookies 🙂

  180. Natalie! says

    I juuuuust made these and WOW are they nommy. I also threw in some dried cherry bits. But they did not “melt” to a flatter form like yours did…Do you have any suggestions as to what I might have done wrong?

    Thanks 🙂


    • Rachel says

      I used all-purpose flour and flattened them a bit so they did spread, might try oat flour next.

      FYI – I made 20 cookies, 1tsp each and calculated them as 44 calories per cookie 🙂
      definitely healthier than store bought and tastier!

  181. Megan says

    Yummy! I just made these and they are pretty Dang good! I just replaced the oil with applesauce, and some of the flour with whole oats and they turned out just perfect:D

  182. Courtney says

    Is there a difference between brown and white sugar, nutrition wise? Is brown sugar a “clean” fod? I’m trying to eat all clean natural foods. Would u consider bown sugar clean?

    • Stephanie says

      Brown sugar is just white sugar with molasses. I’ve done research on sugar and really no sugar is best… but if I have a sweet tooth, I either use coconut sugar, honey, maple syrup or stevia. I just found out that agave nectar is worse for you than high fructose corn syrup…so be careful of that one too! High fructose corn syrup, white sugar (or brown sugar), white flour (which breaks down into a sugar in your body) and agave are the worst- stay away from those at least!

      It is really awesome that you are trying to eat clean and natural 🙂 I started doing that about two years ago and I love it! There is so much to learn so keep looking and you will start figuring it all out (: I recommend Dr. Mark Hyman as a resource for learning about whole natural foods and how they impact your health! Sorry that was way more information than you asked for but I hope it helps!

  183. Lisa says

    I just made these cookies tonight and they were awesome!!!!! I chilled the dough and the cookies came out super-soft, just the way I like them. Now I just need to keep myself from eating the entire batch- ha!

  184. Ashley says

    Hi Katie! Love your blog, and today i decided to try a recipe! I tried this one using whole wheat flour, without the cane juice/white sugar or oil/margarine, and also without any chocolate chips.
    I also added 1 tsp flax seed and 1 tsp apple juice. This gave it a real sticky consistency, but I was merging your recipe with an idea from pinterest – – mini nutella cookie cups!

    I filled 9 mini muffin tin spots with this mixture, and baked it according to your directions – then once they were done, about 8 minutes, i used the bottom of a shot glass to push the tops in to make a “cup” to hold the nutella, then put about 1/2 tsp nutella into each cup while they were still hot.

    OMG – they were SOOO good! And because the nutella is fairly sweet, the cookie cup is nice being less sweet.

    Anyways, just thought I’d share my pinterest inspiration with you, and thank you for your great healty-alternative recipes!


  185. Emily says

    I just made them and they were AMAZING and delicious. A little cakey but the outside was crunchy! I certainly hope they’re guilt free cause i ate the whole batch in 5 minutes

  186. Lizzy Frizzy says

    These were FANTASTIC! I’m not a healthy eater in the slightest, and to be honest I made them mostly because the photo was so beautiful and it made me hungry when I came across it on Pinterest. But the recipe was delicious and surprised me!

  187. Kelly Dickinson says

    Katie, What did you use for icing in the cookie sandwich? Sorry if you answered that somewhere already, I’m probably just missing it.

  188. Inis says

    I love these… love that it only makes a few, love that you can make the batter thinner and they come out crispy instead of chewy. Thanks.

  189. Tiffany says

    I made these yesterday and LOVED them! I used 1/4c. whole wheat flour and 1/3c. unbleached all-purpose flour. I also added about a tablespoon of flax seed and a handful (1/3c?) of old-fashioned oats. I didn’t chill the dough, but they still came out wonderfully soft. I stored them in a ziploc bag and they’re still soft today. Here’s how the nutritionals looked for me (made 9 cookies)
    Calories: 98
    Total Fat: 3g
    Saturated Fat: 1g
    Sodium: 81mg
    Potassium: 17mg
    Carbs: 17g
    Fiber: >1g
    Sugars: 9g
    Protein: 2g

    That still looks pretty guilt-free to me!

  190. Stacie says

    Hey Katie,

    I LOVE your cookies! They are very, very good. I just had one question: my cookies don’t spread at all. When they bake, they stay in the same form that they were in pre-baking. I’m not sure why. The taste is still great though. I am using all-purpose flour, so maybe that is it. Also, I couldn’t find the complete nutritional information for these cookies. Am I just missing it? I started weight watchers this week, and I was trying to figure out the points. One final thing: how big should my cookies be? Do you use a tsp. of dough for each one?

    • Chocolate-Covered Katie says

      I guess it does depend on the flour, and also how big you make them and if you let the dough chill first or not… you can always smush them afterwards!

      As for nutrition, I don’t have numbers… but it looks like the commenter above you has figured it out :).

  191. Anonymous says

    First of all, let me say these are delicious! So I used this recipe, minus the vegetable oil for a fat-free version. I also had to use a lot more milk than the recipe called for. For some reason, these cookies did not want to bake. I am them in the oven at 375 for 25 minutes, and then 400 for another 10 minutes, and they still came out barely baked. Did anyone else have this same problem, and does anyone have a solution?

    • Ellie says

      I made them fat-free with a Tbsp of canned pumpkin, and an extra Tbs of almond milk, and baked at the specified temp for 9 minutes. They seem underdone when you take them out, but are perfect when they cool. I found they cooked better when you flatten them out a bit before baking. I did use spelt flour rather than the oat, maybe that helped? They can come out amazing and fat free.

  192. Haley says

    I Loveee You for making this blog!
    Also was wondering what do you suggest would make work the Best coconut oil or melted butter? And do you think it would make a major difference if I used stevia for the white sugar??

  193. Marisa says

    This has become my “go-to” recipe for sunshine baskets, thank you gifts, etc. My coworkers are obsessed! I’ve had to start doubling (or tripling!) the recipe to keep everyone happy. Thanks Katie 🙂

  194. Morgan says

    best cookies I have ever had! no joke I have been looking for something like this for years and I have found it! thank you so much! I really do feel guilt free after eating these perfect size and portion! does anyone know how many calories are in a batch of cookies or per cookie?

  195. Kristi says

    I made these with the oat flour (measured by weight), They sure taste good, but they don’t look as nice as your photos. Mine are darker and look all bumpy from the oat flour. (I ground it myself in my Blendtec.) I think my cookies may be bigger than yours also, and I baked them 9 minutes. Since they disappeared so quickly the first time, I made a quadruple batch the second time, which made 5 dozen cookies. I’m so glad to have a delicious, healthy chocolate chip cookie recipe!

  196. Kristi says

    I forgot to mention above that I found I needed to flatten the cookies before baking because they didn’t really spread during baking.

  197. Shveta says

    . I am not a good baker but I am trying to be one by trying your recipes. They are so simple with the ingredients that I mostly have at home, ready. I just have one problem. What if I want to double or triple the recipe. I can double the amount of flour, the eggs, the oil, milk etc but when it comes to baking soda and baking powder, I totally feel helpless. Is there a formula with the baking soda and baking powder or I should just double or triple their amount too?


  198. Dharshi says

    Just made these cookies and they are soooooo yummy! Although I think I had too much milk as the mixture was very sticky, but I didn’t mind a lot of it sticking to my hands since the cookie dough itself is amaaazing 🙂 Thank you for the recipe Katie!

  199. Jenn Friedman says

    Katie! I just made these with my friend. They turned out very yummy! We didn’t have any chocolate chips though so we got adventurous and added a tablespoon of cocoa powder. It was really great! And we both LOVED the coconut oil!!! Thank you! I can’t wait to make more of lots of stuff. Just stocked up in a lot of ingredients that would fare well in many of your recipes. Its about time!

  200. Shuvi Powers says

    I just made these cookies. I doubled the recipe and it made about 15 cookies. I substituted the oat flour with Whole Wheat Pastry Flour, raw sugar for white sugar and apple sauce for the oil. They just came out of the oven and smell so darn good! I couldn’t resist and tried one – it is so yummy and chewy and chocolatey! They look, smell and taste amazing! Will probably go with this recipe for all my Chocolate Chip cookie cravings! 🙂

  201. Giulia says

    Wow, Katie these look AH-MA-ZING!!! Can’t wait to try them this afternoon! I was just wondering if I could sub the brown sugar with some stevia?

  202. OBX Bum says

    These cookies are great! I make them with whole wheat flour and because I ran out of milk used egg nog instead. My husband who is diabetic said they were the best he’s had. Did have to use six table of milk though.

  203. OBX Bum says

    Oh yes, I also used the half and Hal brown sugar and Splenda. Very guilt free…except we can’t stop eating them!

  204. Ashli says

    I just made these and I loved them.
    The batter is a good base for any toppings.
    I think I would like to add nuts or fruit some day.
    Thank you! I love your site.

  205. CC says

    Hmmmm… Had a few Q’s on this one…
    Where it calls 4:
    1/3 cup plus 1/4 cup flour (I used 70g oat flour

    #1 does oat flour mean, I can grind up WW Oats 2 make the flour
    #2 And measure this out 2 the prescribed 1/3C + 1/4C flour? I’m not sure what 70g would equate 2….

    Thanks in advance!

  206. Natalie says

    I was just curious how these cookies (even the fat free version) could have 23 calories a piece! I calculated it out and even making 12 cookies is 80 calories per cookie with 1 tbsp coconut oil or 72 per cookie without fat. They are delicious, don’t get me wrong!! I have made them twice now and really liked it with PB. I was just excited that they were so healthy, then a bit sad to learn they weren’t as healthy as I first thought. How did you come up with 23? Maybe I’m missing something???

  207. Amanda says

    I just tried the chocolate chip cookies and used sucanat and cane sugar as that is all we had. They were really sweet and your could really taste the sucanat which can be good or bad lol. I think I will try them again with only cane sugar and see how I like them. I was really surprised that they contained no egg but turned out really moist and yummy 🙂

  208. shari says

    Just made these with my 4 year old. We doubled the recipe and got 12 huge cookies 🙂
    These are the best cookies and my daughter and I love them! No more making cookies with sticks of butter and white flour – I’ll be using this recipe from now on.
    THANK YOU! I just found this website as well – can’t wait to peruse it for more delicious recipes 🙂


  209. Cindy says

    Just made these tonight. I use the smallest cookie scoop from Walmart and I ended up with 55 cookies, when quintupling the recipe. I wanted at least 2 dozen, and I wasn’t sure what size cookies others were making, when I saw 7-11 in the recipe, and a posting of 9 cookies total. Mine didn’t spread out AT ALL, and I’m thinking I just needed to add more milk to thin it out more. But they are still YUMMY! My husband and son wanted to taste test SEVERAL. 🙂 The first tray was a little underdone at 7 minutes (in the middle of my ball-shaped cookies), but after cooling, the center is just fine. I used a fork to flatten the 2nd tray cookies, and that helped the look at least. I only baked those 6 minutes, as the first “ball” cookies are definitely more crunchy on the outside now, although still YUMMY! Thanks for the recipe!

  210. Trajayjay says

    Even though I oft have a buttload of schoolwork to do at home, I feel guilty when I break down and procrastinate, play a videogame, surf your blog, or doodle. I know I’m wasting time, and my grades are gonna suffer if I don’t devote every waking minute of my time.

    I feel guilty whenever I do something that creates a big obstacle for someone else.

    I feel guilty if I don’t eat a balanced meal.

    Geez, I need to stop letting guilt into my life.

  211. Jen says

    These are soo delicious! Exactly what I have been looking for, definitely my new favorite choc chip cookie recipe. Thanks!!!

  212. bonnie says

    what is the blue frosting looking looking stuff in the picture? Why is this part not included in the recipe? or am i reading it wrong?

  213. Noelle says

    After having a huge cookie craving the other night, I hopped on your blog knowing you would have something enticing… Within minutes of seeing this recipe I was making a batch of these yummy cookies. They were absolutely perfect! The texture was so good too, especially when they were still warm with all the gooey chocolate chips., but even the next day they were heavenly. Thank you for making life a little sweeter 🙂

  214. Elizabeth says

    Love this recipe! I’ve made them several times now. They make a sturdy enough cookie to shape, and work well with GF flour (my own mix, similar to Bob’s), coconut sugar, xylitol and coconut milk. Thank you – your page has become my go-to resource for anything I’ve struggled with or just looking for a change of pace. Thanks again!

  215. Anonymous says

    You have got such an awesome blog here!! Thank you so much it is just what my dessert/chocolate loving self needed!!:)

  216. Sue Fragiacomo says

    OH My, I have such a sweet tooth but I am trying to watch what I eat, eating more healthy……THANK YOU SO MUCH!!!! I cant’ wait to try them and to get your emails with more!!! 🙂

  217. Hannah says

    I’m making these tomorrow for St. Patrick’s Day, and I’m so, so, SO excited! (Ever since I found your blog, I’ve been finding every excuse to make cookies. Easter and April Fool’s Day are coming up! 🙂 )

  218. Cyndii says

    I was looking for a sweet treat to make but I had no eggs and came across your site. I was a little weary at first but made them any way. They were SOOOOO good!! Hubby and I both loved them! We are currently doing Weight Watchers and when I loaded the recipe into their recipe builder I found that they are just 2 points a cookie! We can still have a sweet homemade YUMMY treat and stay within our points. I plan to try many of your other recipes. Thank you for posting them.

  219. Shawna says

    Great cookies…. I Subbed out water for milk as they turned out great. The first time I tried milk the dough was very sticky. I used oat flour and the taste was more like oatmeal chocolate chip but still very good. Definitely a keeper and inspired me to use pay flour withy oatmeal cookies instead of white.

  220. Shawna says

    Great cookies…. I Subbed out water for milk as they turned out great. The first time I tried milk the dough was very sticky. I used oat flour and the taste was more like oatmeal chocolate chip but still very good. Definitely a keeper and inspired me to use oat flour withy oatmeal cookies instead of white.

  221. Allison says

    These were delicious! I used carob chips and did not add the extra sugar (the optional 2 T evaporated cane or white) even though I do have a bit of a sweet tooth … they did n’t need it.

    Guilty as charged … there are only 5 of the 8 cookies remaining after I took my share for the evening 🙂

  222. Celticsowle says

    Do you think it would be possible to use some almond flour in this (and some others) recipe? I thought about a combination of spelt and almond flours but I am new to this healthier lifestyle and don’t have much experience baking with all these new ingredients. Thanks so much for the advice. You are AMAZING!

  223. Allia says

    I read your recipe and tried the cookies right that moment! I made one batch, ate a cookie, and had to make another batch! I was surprised I had everything in my kitchen! These have become a new favorite of mine (considering I’m trying to lose weight). O have one question though…The cookies I made came out more like muffin tops/little cakes. They’re delicious, but am I doing something wrong??

  224. Giulianna says

    I’ve made these twice so far. The first time I rolled them into balls prebaking and the turned out oddly shaped but tasty. Tonight my husband requested more and this time I shaped them correctly, but realized after they were in the oven that I had forgotten the sugar completely! The amazing thing though is that they still tasted really good 🙂

  225. ash says

    I added unsweetened cocoa powder and subbed the vanilla extract for mint extract… it was heaven…. i’m crazy for mint and chocolate!

  226. Ellie says

    I don’t know whether to curse or thank you for this recipe. I made it twice this weekend, as it was a certain time of the month when all women deserve fresh-baked chocolate chip cookies. I’ve been avoiding oils, so I subbed a tablespoon of pumpkin for the oil, and you couldn’t even tell! So amazing. The only problem is that they’re too easy to make, I can have fresh cookies in less than 15 minutes with ingredients that are always in my kitchen…still not sure if this is a good or bad thing, but it sure is delicious!

  227. Tabi says

    I made these!! Super easy, although I can’t imagine them without sugar. Yummyyyyy I almost ate the dough before I baked them, but I resisted and they turned out great!

  228. Kim says

    I tried these today …Means I took the basic recipe and and changed it up here and there…plus I don’t own a cup-measurement so I could just roughly try to get the right amount. But surprisingly they turned out quite lovely.
    My Dad commented they’ remind him of bread referring to the consistency but I don’t see what’s bad about that since I hate most typical sweets.
    I will do some more expiriments =D

  229. Nina says

    Sorry, but I don’t see where these are healthy? So many of your recipes call for oil and sugar. You seem to define healthy simply by leaving out ingredients that the food industry packs in foods like msg, artificial food colouring, high fructose corn syrup…
    Maybe you could rename your slogan to “healthier desserts than store- bought options” as to not mislead the women on your side? HEALTHY foods are fruits and veggies for example and healthy foods should be oil (and no, coconut oil is NOT a healthy oil, if you want the benefits of the coconut simply eat the coconut 🙂 and sugar free. Don’t you agree? Also, some people may confuse healthy with low-fat but most of these recipes are VERY high in calories.

  230. Amarand Agasi says

    Amazing! I swapped out raisins for the chocolate chips (was out of chocolate chips!) and this ended up being two Weight Watchers Points per cookie at ten servings. Wow!

  231. Laraine says

    Thankyou so much for this delicious recipe. I did make a few healthier changes – i substituted all the flour for a mixture of almond flour/wheatgerm/flaxseed and ground oats. I also substituted all the sugar for raw sugar which is less processed. I used extra virgin olive oil as it is the least processed and added desiccated coconut for sweetness. Tasted AMAZING!!!! THANKS

  232. Stacey says

    Thank you so much for this blog! I just made the cookies and I’m guessing since the recipe only makes 7-10 cookies, that I am supposed to show some control and save some for later. That totally didn’t happen. They are all gone, so I’ll consider this a single serve recipe. I may actually make it as a vegan if I can keep eating like this!

  233. Cassandra says

    Yum, yum, yum! I made a batch of these this afternoon and we almost ate them ourselves before our guests arrived. 😉 We did try one and wanted to devour the rest! I didn’t have any flour so I ground oats in the VitaMix and made my own flour. I don’t think I ground it fine enough because it came out more like a oatmeal chocolate chip cookie! YUMMY! Thank you so much! This is my new go-to chocolate chip cookie recipe.

  234. Stacey says

    Can you use all-purpose flour? also, mine came out a little moist and sticky and didn’t stay together well, so how much milk exactly did you use? I used two tablespoons almond milk and 1tbsp of vegetable oil, but i’m thinking that I should reduce the milk to 1 tbsp or 1.5 tbsp. Would they hold up better if I used unrefined coconut oil?

  235. Staci Thompson says

    People, this girl is it. If it is anyone, who deserves her own baking/cooking show on TV, it is Chocolate Covered Katie and this is why.

    I just discovered your website about a week ago and it was like Christmas morning! After combing through several of your recipes (and adding each one to Paprika recipe manager on all of my Apple devices), it became very clear to me that there is something VERY different and extremely special about your ability to create food and blog about it. I told my husband that you are next big person in the food blogging world. This theory was confirmed when I made these cookies this morning before going to work. I have made many vegan cookies before, but none as good as these. It is extremely difficult to take out eggs and dairy and still have a good tasting end result, but you have perfected this craft.

    Not only do you have stunning ideas for recipes, with minimal ingredients, and tasty outcomes, but your food styling techniques are wonderful along with your photography. The knowledge you provide with each recipes covers everyone with food restrictions. Not many people find their calling and their niche, but you have. You care so much about food and the people, who are going to consume it. Your passion and enthusiasm are unmatchable to anyone else I have come across so far.

    Thank you for knowledge, ideas, recipes, good laughs, and wonderful character. I genuinely hope you pursue any and all opportunities that are going to further you into the world of food. 🙂

  236. Emily says

    I just made these and they were so incredibly good! They were absolutely to die for like the real deal. I also made mine with blood orange oil just as an experiment and it made them SO GOOD with just this twist on the flavor and it was amazing, I highly recommend it you happen to have blood orange oil available.

  237. Stacey says

    I couldn’t find my comment from before to reply to what you said, but I think maybe I need to try spelt or oat flour. I also saw another commenter said she used water instead of milk and they were less sticky. Does that work?

  238. Jackie says

    Just made these cookies with Trader Joe’s gluten free flour, they came out airy and fluffy and downright amazing!

    I came to a dilemma while baking these, I had got a smudge of batter on my finger.
    I usually just wipe it off with regular batter, since they have eggs and i could do without salmonella. But this was a special occasion I told myself and licked it off.
    One taste and my eyes nearly bugged out of my head.
    It was sooooooooooooooooooooooooooooooooo good!
    Sooo good that i made another batch and just froze the dough.
    I did and have no regrets, especially no guilt 🙂
    Thanks Katie!

  239. Alyssa says

    I absolutely love these cookies! Perfect proportion and great flavor! I added less choc chips and instead of 1/3 more of flour I used whole grain oats which was a great twist! I also added little bit of coconut power for a little extra taste. Everyone should make there cookies !

  240. Lisa says

    Hi Katie,

    There should be some sort of sign in my kitchen that says “Chocolate Covered Katie was here!” I’ve lost count of how many of your recipes I’ve made in the last couple of weeks. I just made these chocolate cookies last night and they taste even better the second day. However, I am wonder if there’s a way to make them crisp, even out of the oven.

    I know that you said to use a glass container for storage, but these are so soft that I don’t know that that will help. I tried baking them for longer than you recommended, yet they are still cakey — not that that’s a bad thing. In your experience, do you know if using a little flax seed meal might give me that crispiness that’s equivalent to using an egg that offers the structure of proteins?

    Thanks a million for making my kitchen a welcome place for desserts that I now eat without all the guilt! It’s made transitioning to a vegan lifestyle a whole lot easier for me — and fun.

  241. Halogirl68 says

    FYI, The average human weighs in at approx. 3 lbs. For those of you who have nothing better to do than to placate this sick and twisted young and old girls/women who only feel alive when they are torturing themselves…. Your entire brain mass is FAT… ADIPOSE. 50 years ago, Marilyn Monroe was deemed an Icon in beauty, do you know that she wore a size 12. I am 100% certain that she did not worry/guilty over eating a cookie or anything else for that matter. Wake up, who ever you are, Anorexia is considered slow suicide and this is just playing into the disturbed thinking they already have going on. One last thing, in case you think that I am just snarly because I am over weight and I lack self control, wrong… I am a recovering anorexic and I lived in my prison cell for nearly 30 years. i have watched people die from this and now pintrest is promoting something that is not clean eating, low fat eating, no its just absurd. I happened to find this because my oldest daughter who like her not so intelligent mother decided that she want to torture herself too… So she looks for every way she can to eliminate FAT from her diet… We die if we eliminate all the fat from our diet… our fat is what protects our muscles… something must be done… the question is what!!! you pore pitiful girl(s)…

    • Chocolate Covered Katie says

      I’m not sure what you think this site is, but it is in NO way advocating for a fat-free diet. Please read some of my blog posts (which often specifically advocate for the importance of healthy fats and a balanced diet) before jumping to untrue conclusions.

  242. Kimberly W says

    Hubby wanted chocolate chip cookies, but we were out of eggs; Google led me to this AMAZING recipe! He asked that I only make these in the future. Love how soft they turned out! Thank you!

  243. CJ says

    Made these using coconut oil, coconut milk and gf flour. Loved them. Sadly my mum, who I made them for (she is strictly gf) doesn’t like gf flour so wasn’t a fan. I can’t have oats so there isn’t much choice left. I bet oat cookies are delicious.
    I was a bit worried as my mixture was too liquid (I couldn’t shape the cookies by hand, added too much milk) but I think it was better for the taste as they turned out not too dry texture-wise.

  244. HL says

    Dear Katie,
    Thank you so much for your healthy cookie recipes! I love to bake cakes and cookies for my 4 children, but I am a bit worried if they always eat a lot of eggs, sugar… as not healthy. After I found your blog, I am very happy and would like to be your friend…

    mother of 4 kids,
    HL 🙂

  245. CL says

    For the first time in my ~20 years of life, I ate cookie batter. And it was delicious. Even better (batter? lol), this easy recipe yielded some delicious cookies. Thank you.

  246. Tabi says

    I have made these cookies 4 times now and I have to say that they are sooooooooo good! I do recommend using oat flour over any other kind bc they taste more like biscuits with the other kinds. With oat flour, they taste like cookies should! :):):) 5 stars!

  247. Sophia says

    I made these cookies and I love them. But the pic shows a light colored cookie and mine came out very brown. I don’t want my cookies to look brown bec everyone knows that they are healthy. How can I make them light colored and healthy?

  248. Myriah says

    Do you have a recipe for the frosting? I’m in love with whoopies but my guilt beats me up after every time lol

  249. Mary says

    I’m not on Facebook but I am constantly looking for all healthy recipes. I have diabetes and trying to lose enough weight to get off Meds. You hv to watch fat, transfats, carbs, sugars, calories and the list goes on, lol. I do want to enjoy more than just veggies. I haven’t tried any of your recipes but I am looking forward in doing so. Trying to keep your sugar readings where they should b is like walking a tight rope. It’s hard. Thank you for your time and effort 🙂

  250. cham (volunteertravel) says

    These are so delicious I made them the other day and they were a huge hit! I love your blog. I also want to save the world so I started a volunteer travel group where we go to India right now and teach vocational skills to women and are always looking for volunteers 🙂 and the place we stay is vegan! You could come teach them how to make your sweet vegan treats.

  251. clara says

    i tried making but still had a strong chickpea taste do i add more of anything to get rid of it btw i love your blog xx esp the choc fudge brownie 🙂 xx

  252. Hannah says

    I’ve just made these! The temperature was wrong on my oven (I’m from the UK so I did the wrong conversion 🙁 ) and then I left them in there too long but they’re still tasty even if they are crunchy! At least I know where I made mistakes 😛 It’s the first of your recipes I’ve tried and it was so easy to follow 🙂

  253. Lisa says

    I just made these and I am having to control myself from not eating more than 1- YUMMY! My hubby loves them too. First time making a recipe from your blog- love it!!!

  254. Elle says

    Just made these using 1/3 cup brown rice flour, 1/4 cup potato flour and used 1 tbsp melted butter and 2 tbsp a2 (dairy) milk, they were a little crumbly but pretty tasty, would like to try with all potato flour next time and the brown rice leaves a nutty taste.

  255. Lucia says

    These are the most delicious ch-ch cookies I have ever tasted. Actually I don’t even like chocolate chip cookies, but these are the bomb! I used coconut oil, coconut sugar, coconut milk and a lot of chips, they are wonderful. I love your blog and your recipes!!! Thank you for sharing!!!

  256. Becki says

    What did you use for the frosting in the picture? I love butter cream frosting but my problem is finding a suitable replacement for the powdered sugar… Butter is ok on my meal plan and the vanilla and milk are fine, but it just doesnt get the right consistency with coconut sugar or sucanat or honey, i thought about adding almond flour to bulk it up but that sounded ridiculous….I can get the flavor ok with honey and maple syrup, but the frosting just runs off the treat!!

  257. Grace says

    Hey, how did you calculate the nutrition information for this? I calculated it using white flour, skim milk, all the sugar, and it came out too 75 calories a cookie for 12 cookies without any oil or butter!

    • Grace says

      And yes, I calculated it using the recipe for fat free cookie dough pops, and they still came out to over 70 calories a cookie, and 47 even without! the chocolate chips

  258. Bryony says

    I made a huge batch of these for work and they went down such a treat! They are soft and chewy and taste like heaven, I will probably omit the extra white sugar next time though for my tastes as I don’t need things quite as sweet as others do. Honestly, I have turned so many people onto your recipes it’s awesome. I have to eat gluten free and making things that please both my medical requirements and other “regular food” eaters is a feat in iteself – keep up the great work.

  259. Kim says

    Thanks for a lovely recipe. I used Wholemeal spelt flour and chocolate melts instead of chocolate chips (I thought I bought Choc chips but turned out they were melts!). But not to worry they came out great. I just chopped the melts into quarters and continued with the recipe as normal. When eaten still warm, the cookie has molten chocolate in some sections – it was divine. I love how the recipe didn’t require any eggs, butter or cows milk. I think these taste better than any other choc chip cookie I have made. and this recipe is a keeper and will be my future go to recipe. I also love how this recipe lends itself to different variations so on that note: Thank you , Thank you. Please keep them coming.

  260. Becky says

    I see the yummy chocolate cookies, but where is the blue frosting recipe? How do I make those cookies into something completely naughty?

    • Lindz says

      CCK says it’s storebought frosting. But why not use her coconut cool whip? You could turn it blue with food coloring or with blueberries?

    • Lindz says

      Your comment is a complete joke.
      So everyone else above you who made the recipe had good results, but because yours were bad it couldn’t possibly be something you did wrong, right? No not at all.

  261. Sara R says

    I made these the other night and my hubby loved them and had no idea they were “healthy” 🙂 I loved them too.. 🙂

  262. Jennifer says

    These are super tasty! Mine cooked all the way through but the consistency was pretty doughy/gummy. Instead of using sugar or cane juice, I used 2 Tbsp honey and 3 Tbsp rice milk. The dough was pretty thick. Have any recommendations to make a little less thick and flatter like yours?

    • Holly says

      I have one suggestion…I am not Katie, but this might help you. I use a mini scoop to scoop my dough and after my cookie sheet is full, I take a piece of parchment and place it over the top of the dough balls and flatten them out a bit.

  263. katherine says

    hi katie!
    Just put these babies in. I can’t follow a recipe right at all, so we will see how they turn out. First I put too much milk in, so i had to add more flour. I didn’t have any baking soda so i subbed baking powder x3, so i used 3/4 tsp of baking powder. then i put 2 tbsp of sugar, then 2 tbsp of maple syrup. then i didn’t have any chocolate chips so i subbed 1 and a half hershey’s bars. let’s see how this works out …

  264. gareman says

    I made these and they were great. Thanks so much for sharing. I made 2 batches, and then two more using raisins and oats in place of chocolate chips, and they were equally as good.

  265. Tonette says

    Hi Katie!

    This recipe made it to my top 5 list for the holidays! Thank you for your vegan recipes for vegans and non-vegans alike. You are one of my favorites!

    Have a wonderful and healthy 2014 ahead. Happy new year to you and your family!

    Kind regards,


  266. clara says

    Just made these and these are great!! Though I had to use extra spelt flour over the 70g of oat flour to make it into cookie dough. I just love these and will be sharing this around!! I am not a real chocolate fan (I know that I am in the minority) I was just wondering if you had any ideas for dried fruit combinations to reduce the choc??

  267. Emma of Zimt says

    Just took these out of the oven! I made them to showcase the new coconut sugar sweetened baking chocolate we’ve got happening – they are on the site!

    Thanks for yet another winner, Katie! =)

  268. Kathy Saggese says

    Thank you for this delicious recipe! My 5 year old little girl and I were home alone tonight with limited supplies but she really wanted us to bake together. I had oats and spelt flour and used cream instead of milk 🙂 We were very limited, lol! anyway, I presumed they’d be ok and chocolate can cover a multitude of sins so, we gave it try. WOW! were they awesome! My 2 older kids and my husband returned later and finished them off. (we made extras). Thanks again!

  269. Holly says

    This is the most impressive comments section of any single blog post I have ever seen. Years worth of comments on a choc chip cookie recipe…wow! I only came to post because I make these all the time. This is our standard choc chip cookie recipe in our house. My son is gluten free, so it’s great to have an option for a gf cookie that isn’t loaded with sugar and tastes like a real choc chip cookie. I use coconut sugar and a mix of xylitol and liquid stevia drops for the sugar portion of the cookie. I pack his lunches in a planet box and it has a tiny sweets section in the middle. If I buy store bought cookies, they are all too big to fit, but I use a melon baller sized scoop for these and they are just right. Just came to say…love your stuff!

  270. Jesi says

    Loved these! Used whole wheat flour, stevia in the raw and andes mint baking pieces. So awesome to have a treat that is healthy and satisfying. Thanks for the recipe!

  271. Margarita says

    Didn’t like the way they came out. Followed the instructions clearly. But they do not look the picture above. 🙁

    • Unofficial CCK Helper says

      I’ve made these a million times and can vouch for the recipe if made correctly. Try taking a look at the recipe faq page at the top of the blog for troubleshooting.

  272. shawndra manning says

    EEEK I just made these and while they’re in the oven counted all the calories and grams of fat, mine made 13 cookies scooping 1 tablespoon each cookie. Each cookie came to 81 calories and 3 g fat. Not as bad as store bought cookies but def not as good as the 23 calories I was hoping for 🙁

  273. clara says

    Hi, I previously tried these and loved them, but I like to make bigger batches. Can you provide the ingredient amounts for a double batch?

  274. Ava says

    I was tasked by a trainer at my gym to find a CCC recipe that were low cal or at least somewhat healthy…… I found this recipe, so I made these cookies with no real expectation. I’m happy to say these cookies are delicious! Thank you for sharing this recipe, I in turn shared these cookies!

  275. Nancy says

    Felicitaciones Kate, me encanto tu página. Tratare de hacer todas tus recetas, ya te contare que tan bien me salieron. Cariños

  276. Preeti says

    Hi Katie, I tried these cookies today and I must say they are delicious. I used half all purpose flour and half oats flour. Not only are these eggless and butterless, these are so tasty, healthy and easy to make. Thank you so much for sharing this! Love your blog.

  277. Rebecca says

    Wow! These were great! Thank you! My kids are always begging for cookies and these are quick and healthy. We might cut back the sugar a bit. Love that there is no egg. Sometimes we run out. 🙂

  278. Mary says

    I know I’m a few years late, but…HO. LY. COW. I’ve never felt compelled to write a review for an online recipe. And believe me, I’ve tried hundreds. These cookies are amazing. Usually flourless/healthy baked goods taste good, but nothing like the “real” thing. I might actually like these more than regular chocolate chip cookies.

    The only negative aspect I experienced is that this recipe DEFINITELY does not yield anywhere near 7-11 cookies. It makes 2-3 cookies. You can tell just by looking at the recipe that you end up with a little less than a cup of dough, so it’s obvious there’s no way that amount is correct.

  279. Harriet says

    I tried making these cookies, as I wanted a cookie that was soft and chocolate-y, but also without the cup of butter so common to most cookie/biscuit recipes. I used 1/3 cup plain, 1/4 cup wholemeal flour, and ended up using just over 3 tablespoons of milk, as my recipe was a bit dry. I then baked them, but they wouldn’t set at 7 minutes, even after mostly cooled. They are absolutely amazing though, after cooked for about 12-13 minutes. My 16-year old brother loved them, a strict “chewy and soft” cookie person. Great recipe, thanks, I’ll definitely make them again!

  280. maham says

    gotta say, i am absolutely hopeless in the kitchen but these were so simple and above all INCREDIBLY TASTY!! we doubled the recipe and these cookies aren’t gonna be around for long, can’t believe they can still taste so good but aren’t completely unhealthy :’)

    my dad, who is a pretty fussy eater (and tends to make fun of my crappy cooking skills :/) compared these to millies cookies! he was impressed, thank you for this!

  281. Stacey says

    Hi Katie,
    I am so happy I found your website! I am dairy free and gluten free, and LOVE chocolate! finding healthier alternatives to the excess refined sugar makes me extremely happy! I’m not even sure which recipe to try first, but I have repinned a bunch of your recipes and will try one at a time until I get through all of them. Thank you thank you thank you! Finally, I don’t have to do without my favorites anymore.

  282. Nicki D. says

    These cookies are the BOMB! I’ve made them twice now. It’s definitely my favorite recipe that I’ve found for chocolate chip cookies, period! 🙂

  283. Danilynn says

    Just tried making these cookies. I used coconut flour though, followed the recipe exactly but there wasn’t enough liquid so I added more milk (almond) til I got the right consistancy, but the batter still did not come out right. Even after over 15min of baking they’re still falling apart. What did I do wrong? Please help.

  284. Caroline Graham says

    Hi there. What is meant by 2/3 cup plus 1/2 cup oat flour. Is it 2/3 cup of plain flour plus 1/2 oat flour?

  285. Jazz says

    FINALLY i found a healthier version cookie recipe using oat flour that doesn’t include butter or all the things I cannot have! Thank you so much for providing a great base recipe that I can tweak to my health needs (take out the sugar and idea to use coconut flakes/coconut butter instead for natural sweetness). I was starting to think I couldn’t find the recipe “shell” I was looking for. Haven’t tried it out yet but definitely will soon. thanks again 🙂

  286. Sasha Schlump says

    I have a general question. When can you use apple sauce instead of oil or nut butters? You don’t list it as an option in all of your recipes. I am interested in reducing my both my fat and sugar content. Also is spelt flour a replacement for most flour?

    Thanks for your time.

  287. Kenna says

    These are sooo good! The boyfriend LOVES them and he doesn’t know they’re healthy or vegan 😉 win for meeee

  288. Vanessa says

    Katie- you are one my (s)heroes. I have been vegan off and on for many years and I’m ON now, and these cookies are also ON! Thank you for all of your hard work to bring delicious to the vegan and vegan curious community. I just ate the cookie dough and it tasted just like the big tub of Tollhouse cookie dough I used to eat at my friend’s house as a kid. Her name also happened to be Katie… sweet serendipity.

  289. Savannah says

    These tasted amazing, and had the perfect consistency! Wishing I flattened them out a little more when I was rolling them, though. I accidentally added too much almond milk, but then I just added some more flour and a pinch more of baking soda. And they were fine! This is a great basic recipe and I really want to experiment with it. Add some nut butters, protein powders, oats, and so on. Probably my first time since going gluten-free that I’ve genuinely enjoyed something I’ve baked. I’m definitely going to bake these on every holiday now and not feel like I’m missing out on the gluten-filled deserts my family is having. My brothers (who don’t eat gluten-free) loved these! Thanks so much Katie 🙂

  290. Tena says

    I just made these on a whim and loved them! I added a little extra milk and oil but not much… delicious! What a great find!

  291. Cassidy says

    Okay so I have never EVER left a comment on a recipe I’ve tried before, but I just had to for this one! You must know… these are hands-down the BEST chocolate chip cookies I have ever made or tasted in my life!!! Not one bit of over-exaggeration, just pure joy and excitement! So crispy with just the right amount of chewiness 😀 it seriously blows my mind that these are actually healthful yet taste sooo sinful 😉 for anyone wondering, I used the oat flour, coconut sugar, white sugar, 1% milk and mixed in some unsweetened coconut flakes along with the chocolate chips of course.. UNREAL. I can’t thank you enough Katie! Not only have a found a staple chocolate chip cookie recipe to use forever and ever <3, but now I can also pass it on to friends and family members to make their lives a little sweeter and also a little bit healthier– which is such a blessing to me 🙂 The only thing missing from this perfect discovery is a little self-control so I don't eat an entire batch by myself each time I make these!! 😉

    • Cassidy says

      Oh and I used coconut oil! Which combined with the coconut sugar and shredded coconut gave them a taste that is out of this world. Had to include that 😉

  292. Nadia says

    This is my all time FAVORITE recipe!! Thank you so much Katie for posting this recipe! I shall never ever ever crave store-brought chocolate chip cookies ever again!
    (I found that when I added more coconut oil, more vanilla, and used mini dark chocolate chips, it turned out the best for me. Even my super picky little brother who can’t handle anything “wheat” or “healthy” was begging for more!)
    Thanks again!! 😀

  293. BinngoBenngo says

    How did you get 7-11 cookies from this. I got 1 regular sized and 4 really small ones plus maybe 1 i had to lick of my fingers after forming the others.
    I used spelt flour, does it have to do with this?

  294. Mushkie says

    I’ve been really debating on some chocolate chip cookies to make for my mom,the ultimate chocolate chip finatic but lately she’s been very cautious when I’m baking that I make no cookies because she knows she’ll eat 10 too many. So I cake up with a loan to find a healthy guilt free but delicious chocolate chip cookie and wow let me tell you there are way too many cookie recipe scams out there and I was near to giving up when I found this lovely magical recipe! As far as I can tell these are not only healthy and and easy to make but delicious! I also added some lemon flavoured chocolate chips and they were even better yummmm… Only one question 🙂 do u know how many calories might be in one of these cookies?

  295. Connie says

    Hello, These cookies are amazing. I have been looking at your blog for over a year and I have only made this first recipe today. I have trouble with food. When I’m down I eat junk food and as I am diagnosed with depression this is all the time. I am trying to turn it around and get down to a healthier weight. Today, I was close to going on a binge because of my depression. Then I looked on your site. I then thought about making these and having one or two to eat. Just from this one recipe it has turned my life around. I know now that I can come to your website to have healthy junk food. I only want to be healthier and happier and this is going to be one of the things that help. So thank you so much 🙂

  296. Kristen says

    These didn’t really work out for me 🙁 I used all white sugar instead of brown, and 1/4 gluten free flour, so I think my subs derailed me. Must try again with brown sugar…

  297. Jessica says

    Do you have the nutrition info for the “not guilty choc chip cookies,” please and thank you!! Love your blog and your recipes. I especially love this recipe bc you put different ingredient options. For instance I don’t have evaporated cane juice, but I do have reg sugar . Thank you 🙂

  298. Maria says

    I just baked these based on a failed DIY experiment let down and a veagan boyfriend. They turned out perfect and exactly as I like. I used 1/2 buckwheat & 1/2 spelt flour, coconut oil, and blond raw sugar with coast ricin brown sugar. Also my “chips” were chunks of a dark Belgium chocolate bar I had on hand baked at 190* C for 8 mins exactly. Thank you for such a perfect treat! I loved how soft and gooey they stay!

  299. Melissa says

    These really are the best cookies. I made them last night and was super pleased. I had to bake mine longer than suggested, but I think it is because I put them on a silicone mat. I will be making these again. I used a cookie scoop and got 9 prefect sized cookies, 1 to try straight out of the oven and 8 left for my family of 4 after dinner.

  300. Shannon Dzikas-Verret says

    I was babysitting for three kids today and they made these cookies with just a little help. Even though they’re sometimes hard to please these passed the kid test! I used whole wheat pastry flour and dark chocolate. Yum. I happily ate two (with no guilt) and will make these again soon. What a great recipe.

  301. dj says

    It is amazing when you look at chocolate chip cookie recipes and they contain a stick of butter and 2 cups of sugar. Heart disease, diabetes anyone. Searching the net for dessert recipes, the first thing I look at is how much sugar (and what kind) and how much fat (and what kind). I like whole ingredients that are easily accessible and affordable. Let’s face it, it is hard to mess up butter and sugar. Meg Ryan in the movie, “The Women”, doesn’t even bother with baking, she just sits down and sticks the butter in the sugar. I like your recipes and I’m going to try this one. I usually just take a simple recipe and reduce the fat and sugar. Sometimes I play around with yogurt, applesauce, and ripe bananas. I stay away from manufactured sugars and fats, and I don’t want to destroy the environment to get some ingredient that is trending. I wish your cook book would come out in Dec, rather than Jan 2015. I know what folks would get under their Christmas tree then 😉

  302. Crystena says

    That has got to be the best low fat chocolate chip cookie I’ve tasted or made! Most low fat chocolate chip cookie recipes are to dry or come out to cake like; this had a traditional cookie texture, it was even crisp on the outside and chewy on the inside, really good. Actually, it was a great chocolate chip cookie in general, not just a “healthy” or “low fat” one. I used oat flour, forgot the vanilla extract, used olive oil (without any weird olive taste – yay! because it was all I had) and baked for 7 minutes.

    Next time I make these I’ll be sure to upload pics (actually, I’m not sure if I can do that on here, but if I can, I will)!

    Next I think I’ll try the sugar free ones (but with sunflower seed butter (allergic to nuts).

    Thanks for the health consciousness in these recipes!

  303. eribis says

    I make these cookies all the time. They are good but they NEVER look like yours.
    I’m not sure what I’m doing “wrong”.

  304. Emma says

    Oh my gosh!! I’m pregnant and was craving for chocolate chips cookies… They are just so yummy I could eat the entire plate right away!!! Thanks for sharing this 🙂

  305. Claudia Roitman says

    I am making these delightful cookies as I am writing… I’m just waiting to take them out of the oven. I couldn’t stop eating the cookie dough nom nom it tasted just like ole choc chip cookie dough. Katie thank you for sharing your amazing recipes, which for people like me, who are trying to be on shape and want to indulge with amazing treats, you make our lives so much easier. I first discovered your coffee cake mug cake.. OMG it is to die for. My mom and I always have this saturday tradition of eating mug cake for dessert so I have been making your recipes… I will buy your book soon I cannot wait heheh. Regards from Venezuela!!

  306. Tricia says

    These were really easy and delicious! Although I had to bake them for a lot longer and they didn’t spread, they still turned out chewy and great. Thank you for this wonderful recipe!

  307. Jaclyn says

    I made these last night for a party tonight. The dough was a little dry after mixing in the milk so I added an additional 1/2 tablespoon of oil. Thanks for the recipe:)

  308. Nadia says

    Tastes amazing with whole wheat pastry flour. The only thing is I always have to cook it 10 mins instead of 7 because otherwise it’s very undercooked. 🙂

  309. Sara says

    best. cookies. ever. I’m actually making these for my best friend’s birthday! shhhhhh it’s a secret! I made some already and they were a big hit in my family! I hope she likes them as much as we do!!

  310. Kyra says

    Loved my cookies, but they came out like biscuits – very cakey and not very cookie-like. Any ideas? I’m thinking maybe the baking powder ratio is off, or I need to add some egg/liquid ingredient. Thanks for the recipe though! Made snickerdoodles 🙂

  311. Seelmaa says

    They look so tasty! But could it be, that the nutricion facts are there just for the cookies with macadamia nuts and not for this recipe?
    Doesn’t matter, I will make them anyways?

  312. Anna says

    I just made these and let me say they were some of the best cookies I’ve ever eaten!! I used 4 TBLS brown sugar for both the sugars that it called for and it had a carmely delicious flavor! Also don’t overtake your cookies, pull them out when they are still soft and eat them warm!

  313. Eliza says

    Hi, I’ve made these and gotta say they are very good! For the second batch I made last night, however, I doubled all the ingredients and although still tasty, they ended up a bit dry. Any recommendations? Maybe adding more of some ingredient?
    Thanks in advance!

  314. Amal Khawaja says

    Hey Katie!
    I tried these cookies two days ago and I really liked how light they are; however, i expected them to be crunchier. Do they turn out crunchy with you? What do you think I can do to make them crunchier?
    Thanks! xo

    • A H says

      These are supposed to be chewy chocolate chips, so if they turned out chewy, then you’ve made them correctly! Hope that helps.

  315. Bree says

    I just made these cookies…After months of experimenting and searching, I have finally found THE BEST CHOCOLATE CHIP COOKIE RECIPE! Plus it’s VEGAN! Thanks Katie! They are gooey and soft on the inside, and slightly crispy on the edges. The most amazing this about this recipe is that you can play around with a variety of flours and they always turn out great. I made my batch with 2/3 sprouted spelt and the 1/2 with half almond flour and all I had was coconut sugar. The timing definitely makes a difference, so I’m glad you mentioned to take them out sooner as they do still cook while cooling. (I also added a sprinkle of cinnamon and nutmeg ;D). Yum!!!

  316. Phoebe says

    Hi Katie! I have tried making this several times using all purpose flour and each time I got great cookies. Just today I tried it with homemade “oat flour” (I got tired of pounding the oats so they didnt really reach powder consistency haha) and the cookies still turned out great! Thank you for sharing this. Much love from the Philippines!

  317. Zeel says

    I made this cookies using oat flour and 2 spoon of almond flour. I used 2 Tbsp of coconut sugar, 1 tbsp of almond milk, and 1 tbsp of maple syrup for additional sugar, and kept other ingredients as listed in the recipe. It turned out great! Taste sooo good that you don’t even feel like you are eating “healthy” cookie that is made without butter and refined sugar and flour. My cookies looked a lot different from Katie’s in the pictures above.

  318. yesenia says

    So, I just made these and I am still SO confused! This made 5 small cookies… ??? IT was kind of sticky too but I left out the white sugar so I figured it was that. I just now noticed that there’s a link to a larger quantity for this recipe so i’m glad for that. I just couldn’t believe someone would ever just want to make 5 cookies LOL at least that’s the amount I got using all purpose flour and no white sugar. Waiting to test these out I put a lot of chocolate chips since they were so small 🙂

  319. XxVeryHonest12YearOldxX says

    Hi, I know I’m ten years too late to be on time but is it okay if I omit the chocolate chips or can I just freeze a chocolate spread?

  320. Holly from Toronto says

    Trying these babies out today. I know they will be delicious. I make a ton of your recipes and always love them. I make black bean brownies weekly; my husband and kids can’t get enough of them. You do a wonderful job – keep it up :o)

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