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My Secret to Healthy Soft Baked Chocolate Chip Cookies

Warning: these chocolate chip cookies are best enjoyed with a tall glass of milk (or organic almond milk).

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Impossibly Soft Chocolate Chip Cookies

The other day the girls insisted that we make some home-made chocolate chip cookies for their after school snacks.  I must admit I’ve definitely had my share of cookie blunders – cookies that would be best used as a paper weight, not as a treat, but after years of trying and modifying every.single.chocolate.chip.cookie.recipe out there, I have finally found that there are three secret weapons for making these cookies both healthier AND soft and chewy.

Three Secret Weapons for Making Soft and Chewy Chocolate Chip Cookies:

  1. Organic APPLESAUCE,
  2. Organic Coconut Oil, and
  3. Sprouted white whole wheat flour.

Yep – those three things are my secret cookie weapons.

Because one of the take aways from my recent reader poll was that I should share more of my family friendly recipes, I thought I would share the chocolate cookie recipe with you from the cookies we made on Monday night…. but you have to promise not to blame me if this recipe keeps your kids coming back for more cookies. (Though that could be ok because these cookies are  made with fruit!)  Enjoy!

Healthy soft baked chocolate chip cookies

Healthy soft baked chocolate chip cookies

Yield: 12 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These healthier chocolate chip cookies will keep your kids coming back for more!

Ingredients

Instructions

  1. Preheat the oven to 350F, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
  3. Whisk together the coconut oil and sugar until combined. Add the applesauce, and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10-11 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
  7. Pro-Tip! For that perfectly chewy cookie, smack the pan on the counter a few times to release air bubbles. If you like them flat, remove while baking at the 7-minute mark & smack the tray on the counter a few times to make them fall, then repeat the process once they out of the oven.

Notes

Do NOT overbake these cookies. They may appear undercooked but they will continue to warm and set on the warm baking sheet.

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Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 82mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g

Did you make this recipe?

Please leave a comment below or snap a pic and hashtag it #Salads4Lunch — I'd love to see all of your tasty creations on Pinterest, Instagram, Facebook, and Twitter!

Do you sneak fruits or veggies into baked goods too?

Linking up for meatless Monday with Deborah and Sarah.

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Impossibly Soft Chocolate Chip Cookies (1)

Autumn

Thursday 24th of December 2020

Made these according to the directions, they came out nothing like the picture .. I don't know who has sprouted flour laying around but I used regular, maybe that's why. Sure hope Santa still likes them

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Karen

Thursday 3rd of September 2020

No idea what happend but they would not flatten at all

Michelle Rosenbaum

Sunday 5th of July 2020

Thank you for the sprouted wheat cookie recipe. I used sprouted Hard White wheat flour. My cookies didn’t flatten out like yours, they stayed more formed. I was wondering if it’s due to the type of wheat I used. Any thoughts?

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