If you’ve been on the hunt for the perfect healthy chocolate chip cookie, you’re not alone. We all want a cookie that’s not only delicious, but also fits into a balanced, feel-good lifestyle, or that’s allergy-friendly. That’s exactly why I created these dairy-free, gluten-free, and refined sugar-free chocolate chip cookies – that actually taste good!
Unlike some “healthy” cookies that end up dry, grainy, or overly dense, these bake up soft, tender, and slightly chewy with that classic chocolate chip cookie flavor we all crave. They also spread slightly as they bake, creating a semi-thin cookie with irresistible gooey centers and golden edges.
Why These Cookies Are a Healthier Option
When you swap traditional ingredients for better-for-you alternatives, you can still create treats that feel indulgent while being nutrient-conscious. Here’s what makes these cookies different:
- Dairy-Free – No butter or milk, making them perfect for anyone avoiding dairy or following a plant-based diet. For dairy free chocolate chips, I like the Enjoy Life brand. And for vegan butter, THIS is one of the brands I like.
- Gluten-Free – Made with a blend of oat flour and almond flour, so they’re naturally gluten-free while still tasting like a bakery classic.
- Refined Sugar-Free – Sweetened with coconut sugar or monkfruit for a gentler impact on blood sugar.
- Wholesome Fats – Almond flour brings protein and healthy fats, helping keep you satisfied longer.
How to Adjust for a Thicker Cookie
Prefer your cookies thick and bakery-style? Easy fix! Instead of using more oat flour than almond flour, simply use equal parts almond flour and oat flour. This creates a sturdier dough that won’t spread as much in the oven, giving you thick, soft-baked cookies.
FAQs
These cookies check all the boxes:
- What if I’m not dairy free? – You can sub the dairy free butter for regular butter and regular chocolate chips.
- Can I make these ahead of time and store them – these cookies do great when you make the dough and freeze it in pre-made balls. Let them rest about 15-30 minutes before baking, OR if you want to pop them in the oven right away, you’ll need some extra baking time. These cookies also store well baked and frozen. I even like them chilled in the fridge too.
Whether you’re making them for a weekend treat, a holiday cookie swap, or just because you deserve something sweet, these soft, chewy, healthier chocolate chip cookies will quickly become your go-to recipe.
More Allergy-Friendly Recipes You’ll Love
Just click the picture to go to the recipe!
- 1 cup vegan butter
- 1 cup (100 g) coconut sugar
- 2/3 cup (125 g) golden monkfruit
- 1 teaspoon (4.2 g) vanilla extract
- 2 large eggs
- 3 cups (360 g) GF oat flour, I use Bob’s Red Mill
- 1 cup (114 g) blanched almond flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (2 g) baking powder
- 9 ounces dairy free chocolate chips, I use Enjoy Life
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Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside. I do not recommend silpat mats for these cookies.
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In a medium size mixing bowl, beat together the vegan butter, coconut sugar, and monkfruit until light and fluffy.
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Add the vanilla and eggs and beat until blended.
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With the mixer on low, add the oat flour, almond flour, baking soda, salt and baking powder.
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Fold in the chocolate chips.
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Scoop the dough into 1 ounce balls.
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Freeze the dough for 15 minutes.
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Bake for 8-10 minutes.
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These cookies are soft, so let them cool completely before serving. They’re even good chilled.
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NOTE: as mentioned in the blog post, if you want thicker cookies, use 2 cups oat flour and 2 cups almond flour.
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