Healthier Chocolate Chip Cookies

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Chewy Chocolate Chip Cookies made with coconut oil and white wheat flour

These cookies are still not healthy but they are healthier than the original recipe.

In the last few years I have been on a mission to make sure that all my children’s snacks have some healthy aspect to them the majority of the time.

This has lead me to being sneaky, as children don’t really like you messing with their snacks, and tend to all out revolt against it by simply not touching healthy versions.

There are a few products however that I have found that pass through their “healthy” radar.

One is using white wheat flour in a lot of our bake goods. The other is replacing shortening in recipes with organic coconut oil ( I have included links to Amazon so you could sneak a peak at what these product looks like but please note I get both products cheaper at various stores I frequent and often purchase other brands than the ones shown, if they are less expensive).

I have a few other tricks, but those two are the ones I used in this chocolate chip cookie makeover which were a hit with my children and my husband. None of them even questioned me as to if I had “healthified” their favorite cookies.

My daughter even said they were better than any cookie she has ever had from Paradise Cafe. Which is saying something because she loves their cookies.

How about you? Do you secretly healthy up your families recipes? Do your kids seem to have built in healthy foods radar?

Healthier Chocolate Chip Cookies
  • ½ cup coconut oil
  • ½ cup butter
  • 2½ cups white wheat flour
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla
  • ½ teaspoon baking soda
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 375 degrees
  2. Combine butter and coconut oil till smooth
  3. Add sugar and to fats and stir
  4. Add lightly beaten eggs and vanilla and stir
  5. Add baking soda and flour and combine.
  6. Add in chocolate chips and combine till you have a mound of yummy cookie dough.
  7. Bake for 8 to 10 minutes (until cookies are just a slight shade of golden brown)

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  1. I love it! I’ve recently upgraded to coconut/palm sugar – they LOVE it…has a richer flavor so can reduce amount in recipes!

  2. Those look great! We use sucanant instead of sugar now at home. There’s nothing better than chocolate chip cookies.

    • Jessica, I have heard of a few people who use sucanant instead of sugar. I am curious, what are the health benefits of such a switch?

  3. I have recenlty become obsessed with adding pulses to my recipes. Here is a recipe from the Manitoba Pulse Growers Association for Oatmeal-Lentil Cookies. You can’t taste the lentils at all, and the lentil keeps the cookies soft and chewy just the way I like them. My family LOVES these cookies and I feel better knowing that there are lentils in with all the sugar and chocolate!
    My inspiration for pulse recipes is:

    Oatmeal-Lentil Chip Cookies
    1 cup margarine or butter
    1 cup brown sugar
    3/4 cup lentil pureé
    1 tsp vanilla
    2 eggs
    11/2 cups flour
    1 cup quick cooking rolled oats
    1 tsp baking soda
    1/2 tsp salt (optional)
    1/2 tsp cinnamon
    2 cups chocolate chips
    1 package of “Smarties” (optional)
    Combine margarine, sugar and lentil pureé, then add vanilla and eggs. Stir
    in dry ingredients. Mix in chocolate chips. Drop onto greased baking sheet,
    and place smarties on top. Bake at 375ºF (190ºC) for 12 – 14 minutes.
    Lentil Pureé: Wash lentils, cover with water and simmer until tender (30 – 45
    minutes.) Drain. Pureé in blender with enough stock to make a pumpkinlike
    (Per Serving: 225 calories, 3.5 g protein, 13 g fat, 26 g carbohydrate, 1.1 g dietary fibre, 167 mg sodium, 143 mg potassium).
    NOTE: Smarties and salt were not included in this analysis as they were
    listed as optional.

  4. We love, love chocolate chip cookies at our house too. I like your tweaked healthy recipe..good job and thanks for sharing!

    I just commented on another blog about hearing a lot of great things about coconut oil but not having made the purchase yet…I think I am going to have to do so.

    When using coconut oil instead of shortening is the ration equal? Like if the recipe calls for 2 tbsp of shortening do you use 2 tbsp of the coconut oil?

  5. I have always made the Toll House Recipe with 1 stick of butter or margarine instead of 2. They actually come out better because they don’t spread out as much. The cookie is thicker and I bake them on the light side. Everyone likes them better and has never guessed that they were ‘low fat’.


  1. […] night before I went to bed I decided I would get up and bake the children and my hubby some of my chocolate chip cookies, and pack them in the cooler with their […]

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