By: Laurenpublished: Jul. 29, 2022updated: Jan. 15, 202447 Comments
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About This Recipe
Why You’ll Love These Healthy Vegan Chocolate Chip Cookies
Ingredients and Substitutions
How To Make
The Secret To The Best Gooey (Not Dry) Cookies!
FAQ: Healthy Vegan Chocolate Chip Cookies
More Cookie Recipes You’ll Love
Healthy Vegan Chocolate Chip Cookies
MyFitnessPal Entry
Did You Make This?
About This Recipe
Homemade soft baked Chips Ahoy! cookies but made lighter??? Um yes please!! Quite literally a dream come true! 😍 I am telling you guys, you are gonna LOVE this healthy chocolate chip cookie recipe!
I don’t know about you guys, but I am team soft chewy cookies over crunchy any day. 😜 You know those cookies that you can’t just eat one of? Those were it for me!
Perfectly sweet, chewy, and oh so delicious! I honestly wasn’t even trying to recreate the Chips Ahoy! chewy cookies with this recipe, but it was the happiest accident!
But seriously, these healthy vegan chocolate chip cookies really could not be more perfect. They are soft, chewy, and melt right in your mouth! Even better is that they only require a handful of ingredients you probably already have. And they’re only 50 calories per cookie! 🙌🏼
If you love homemade chocolate chip cookies but don’t want to make a whole batch, try my Chocolate Chip Protein Skillet or Small Batch Chocolate Chip Cookies! Or for a fun variation perfect for fall, try my Pumpkin Chocolate Chip Cookies that are absolutely delicious!
Why You’ll Love These Healthy Vegan Chocolate Chip Cookies
- They’re soft, chewy, melt-in-your mouth good!!!
- Only takes 20 minutes from start to finish.
- Just 50 calories a cookie!
- Made with pantry staples and wholesome ingredients.
- Easy to make vegan + gluten-free!
- Flour – I used all-purpose gluten-free flour. Oat or normal purpose also works here!
- Baking soda
- Salt
- Brown sugar – I used golden monk fruit sweetener but any brown sugar works.
- Sweetener – I used monk fruit sweetener but sugar or any type of granulated sweetener works!
- Milk – I used unsweetened almond milk, but fat-free milk, 1% milk, cashew milk, or any other milk would work!
- Applesauce – I used unsweetened applesauce. You can omit this if needed (maybe just add an extra teaspoon coconut oil).
- Coconut oil – You can also use butter or dairy-free butter here.
- Vanilla extract
- Chocolate chips
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Add the dry ingredients to a bowl. Whisk until there are no clumps.
2. Add the milk, applesauce, melted coconut oil, and vanilla to the bowl. Stir until the wet and dry ingredients are combined.
3. Then, fold in the chocolate.
4. Add the dough to the baking sheet and shape into cookies (I was able to make 20).
5. Bake for 8-10 minutes or until the edges JUST start to turn golden. Be careful not to over-bake! They should still be a little gooey in the middle when you take them out. They will continue to set when you take them out and this is what helps gives the cookies the best gooey, chewy texture without over-baking!
6. Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
How To Store & Freeze
Keep your healthy vegan chocolate chip cookies stored at room temperature for 3-4 days.
To freeze, simply let the cookies cool to room temperature and then store in an airtight bag. Make sure to get all the air out to prevent freezer burn!
The Secret To The Best Gooey (Not Dry) Cookies!
Undeniably, the most important part of the whole recipe! Seriously. DO NOT OVER BAKE!!! When you take them out when they are jusssst about done, they will set and make the most perfectly delicious cookie.
FAQ: Healthy Vegan Chocolate Chip Cookies
Can I use something instead of coconut oil?
Using butter or dairy-free butter also works!
What if I don’t have applesauce?
The applesauce is used to add a little bit more liquid to this recipe. Only a small amount is used, so you would probably be fine nixing it completely. I’ve had readers tell me they forgot to use it and the cookie still turned out great!
Can I make this recipe vegan?
This recipe is vegan as written. Just make sure you use dairy-free chocolate. I love Enjoy Life chocolate chips!
More Cookie Recipes You’ll Love
The Best Giant Nutella Stuffed Chocolate Chip Cookies
Small Batch Chocolate Chip Cookies (Classic Chewy)
Chocolate Chip Protein Skillet Cookie For Two
The BEST Chocolate Chip Cookie Dough Protein Bites!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
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4.97 from 32 votes
Healthy Vegan Chocolate Chip Cookies
?Dairy-Free?Gluten-Free?Low Carb?Macro-friendly?Vegan?Vegetarian
The best Healthy Vegan Chocolate Chip Cookies! They are easy to make, only 50 calories and taste JUST like Chewy Chips Ahoy Cookie's!!!
Yield: 20
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Calories: 51kcal
Protein: 0.4g
Fat: 2.5g
Carbs: 6.6g
Ingredients
- 1 cup all purpose flour (120g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup golden monk fruit sweetener (48g) or brown sugar
- 1/4 cup monk fruit sweetener (48g) or sugar
- 1/4 cup almond milk (60g)
- 2 Tbsp unsweetened applesauce (30g) can omit if needed
- 2 Tbsp melted coconut oil (30g) or melted butter
- 2 tsp pure vanilla extract
- 1/4 cup mini chocolate chips (60g)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Add the dry ingredients to a bowl. Whisk until there are no clumps.
Add the milk, applesauce, melted coconut oil, and vanilla to the bowl. Stir until the wet and dry ingredients are combined. Then, fold in the chocolate.
Add the dough to the baking sheet and shape into cookies (I was able to make 20).
Bake for 8-10 minutes or until the edges JUST start to turn golden.
Be careful not to over-bake! They should still be a little gooey in the middle when you take them out. They will continue to set when you take them out and this is what helps gives the cookies the best gooey, chewy texture without over-baking!
Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
Equipment
Video
Notes
To make gluten-free:use gluten-free flour like Bob’s Red Mill and King Arthur. Or use certified gluten-free oat flour.
To make dairy-free:use dairy-free milk and dairy-free chocolate chips.
To store: keep cookies stored in an air tight container at room temperature for 3-4 days.
*Nutrition calculated using monk fruit sweetener. If using sugar, each cookie is 71 calories and has 11.6g carbs (fat and protein are the same).
Nutrition Information
Serving: 1cookie (18g), Calories: 51kcal (3%), Carbohydrates: 6.6g (2%), Protein: 0.4g (1%), Fat: 2.5g (4%), Saturated Fat: 1.8g (11%), Fiber: 0.6g (3%)
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
MyFitnessPal Entry
LFF Chips Ahoy Chewy Cookies
© Author: Lauren
Lauren
Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!
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