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The best Healthy Vegan Chocolate Chip Cookies! They are easy to make, only 50 calories and taste JUST like Chewy Chips Ahoy Cookie’s!!!
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! One bite in and I about had a foodgasm. I couldn’t believe it!
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 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!
- Flour – I used all-purpose gluten-free flour. Oat or normal purpose also works here!
- Baking soda
- 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
To make dairy-free/vegan: use dairy-free milk and dairy-free chocolate chips.
How To Make
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.
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!
- 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)
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- 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.
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.