The best Healthy Vegan Chocolate Chip Cookies! They are easy to make, only 50 calories and taste JUST like Chewy Chips Ahoy Cookie’s!!!
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! One bite in and I about had a foodgasm. I couldn’t believe it!
But seriously, these 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 even BETTER, they’re just 50 calories per cookie! 🙌🏼
I also really love how these cookies are made with wholesome ingredients. We’ll use coconut oil instead of butter and natural brown sugar replacement instead of refined sugar. And they’re super easy to make vegan and/or gluten-free if you need! Did I mention they’re ready in 20 minutes too? Seriously a real winner here!!
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!
INGREDIENTS
- 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 VEGAN CHOCOLATE CHIP COOKIES
Making this Healthy Copycat Chewy Chips Ahoy Copycat recipe is SO easy!
- Preheat the oven to 350°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, 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 a cookie. Bake for 8-10 minutes or until the edges start to turn golden.
- Remove from the oven, let cool to your desired temperature, and enjoy!
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.
HOW TO STORE THESE HEALTHY VEGAN CHOCOLATE CHIP COOKIES
Keep your Copycat Chewy Chips Ahoy! Cookies stored at room temperature for 3-4 days.
Certainly you can also freeze these cookies too. 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!
FAQ: HEALTHY VEGAN CHOCOLATE CHIP COOKIES
Using butter or dairy-free butter also works!
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!
This recipe is vegan as written. Just make sure you use dairy-free chocolate. I love Enjoy Life chocolate chips!
WANT TO MAKE THIS RECIPE?
If you try these chocolate chip cookies and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Healthy Vegan Chocolate Chip Cookies
The best Healthy Vegan Chocolate Chip Cookies! They are easy to make, only 50 calories and taste JUST like Chewy Chips Ahoy Cookie's!!!
Ingredients
- 1 cup all purpose flour (120g) - GF if needed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup golden monk fruit sweetener or brown sugar (48g)*
- 1/4 cup monk fruit sweetener or sugar (48g)*
- 1/4 cup unsweetened almond milk (60g)
- 2 Tbsp unsweetened applesauce (30g)
- 2 Tbsp melted coconut oil (30g) - or melted butter
- 2 tsp pure vanilla extract
- 1/4 cup mini chocolate chips (60g) - dairy-free if needed
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 a cookie. Bake for 8-10 minutes or until the edges start to turn golden.
- Remove from the oven, let cool to your desired temperature, and enjoy!
Notes
To store: Keep cookies stored in an air tight container at room temperature for 3-4 days.
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*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).
MFP entry: LFF Chips Ahoy Chewy Cookies
Nutrition Information:
Yield:
20Serving Size:
1 cookie (18g)Amount Per Serving: Calories: 51Total Fat: 2.5gSaturated Fat: 1.8gCarbohydrates: 6.6gFiber: 0.6gProtein: 0.4g
Already made my 3rd batch! Goes so well with Lauren’s ice cream 🙂
So good!!! Thank you for the recipe. I used oat flour and is delicious!
Tried woth the oat flour this time, just as good! Super soft and chocolaty ❤️
Literally so good. I made these into ice cream sandwiches. Next I want to make these with your homemade ice cream and try that out. These were a family crowd pleaser which is great.. but meant less for me to eat:(
I’ve made these twice and I’m thinking about making another batch tonight! They are soo good, they are husband and kids approved as well!
These were so good! Also really easy to make. Definitely will be making these again!
Well here I am, wondering how I ever lived before LFF recipes. These cookies are SO good. Big enough to satisfy a sweet craving without feeling guilty. I used oat flour and the texture was not as chewy, but I took them out a little early to avoid over baking. They may change as they cool! Can’t wait to make these again!!!
So so good! These cookies are the real deal! Soft and delish and the perfect size!
So so good! This will definitely be my new go-to chocolate chip cookie recipe!
Made these today and OH MY GOSH…they taste exactly like Chips Ahoy! 10/10 recommend!
These are so addicting! They make for the perfect little bite of something sweet after a meal. They will become a staple in my house for sure!
These cookies really do taste like the chips ahoy cookies! My kids love them and it’s excellent because I can give it to them guilt free but also there’s less for me ha ha. I will be keeping these in my routine for cooking often! So gooey and delicious. I used 9 min to bake and think they came out perfect with that time. I also used regular flour and can’t wait to try with other flours.
These were surprisingly easy to make and SO good. I ate like 5 in one sitting 😅😅 thank you Lauren!!!
These were so good! Definitely need to make another batch!
My cookies came out more like muffins? Am I doing something wrong? They were still delicious!
Hi Maggie!
If you bake them too long or don’t quite use the right ingredients, they will taste fluffier, like muffins!
Did you use PEScience or another protein powder? For best results, I would recommend a whey + casein blend (or a plant-based protein powder). If the protein is just whey (no casein), it usually bakes into something more fluffy.
Also I ALWAYS take my cookies out right before they are done! Since they will continue to bake some in the pan once out of the oven. They are also better the next day once sitting in the fridge over night!
Those are the main things I would recommend! I hope you give them another try!
I just made these oh my god! They are 12/10 delicious. I’ve tried a ton of sugar free cookie recipes and was ready to give up. They almost always come out as bricks or texture is off or you get minty aftertaste from too much erythritol. Your recipe was my last try before I wrote off baking sugar free cookies. These cookies came out with the PERFECT texture (chewy and not over or undercooked. Reminds me of tollhouse cookies!), perfect taste (sweetness level is perfect, no minty aftertaste), No cookie bricks here!! Also recipe was super easy to throw together, no creaming butter necessary and only had 1 bowl of cleanup. This recipe is it for me finally my search is over.
I tried the recipe last night (followed the recipe to the gram), had a cookie, immediately 3x’d the recipe and made a giant batch to freeze and use later.
Thank you for this recipe you’re a genius!!
Omg this is the best review ever!!! I am SO happy your cookie search is over! Thank you so much Danielle!!
Mine are looking like thin pancakes…..what did I do wrong? 2 minutes left to baking…..oh dear.
Made a redemption batch….too much coconut oil the first time!
Haha I am so glad! Yay for redemption batches!
Can you make these and freeze them?
Also, I saw a previous comment from you about protein powder, but I don’t see protein powder in the ingredient list? Just made my first batch and they seem to taste like a chocolate chip cookie, so not sure if it was supposed to have protein powder or not. I am guessing not, since my calories came out to 51 per cookie! I just made my first batch and they didn’t flatten out.
Thanks!
Hi Kati! Yes you can freeze them, they freeze great and are an awesome one to keep stashed.
This recipe doesn’t use protein powder. I had a lot of people ask me if you could add protein powder to these on instagram so I was probably talking to someone who did that. (I had said if you wanted to add protein powder, you can replace 1/4 cup of the flour with 1 scoop (31g) protein powder). Using protein powder can be a little tricky as they are easier to over bake, making them more fluffy. The trick is to take them out just before you think they’re done so they set more gooey and dense. If they’re not a little gooey in the center when you take them out, then they’ve been over-baked! Hope that helps! 🙂