Healthy chocolate cookies are so decadent, no one will know they’re good for you. Packed with whole grains, healthy fats, and even
For the longest time I was an anomaly and didn’t like chocolate.
I know. I know. It should really be illegal.
But for whatever reason it just wasn’t my thing. I loved fruity flavors, vanilla ice cream – when pushed, I would always choose white chocolate.
Hater turned lover
Like the width of my hips and my patience level, this aversion was totally shattered with my first pregnancy.
Now, I am a reformed chocolate lover. (I also have an unhealthy love for huge, greasy cheeseburgers now but that’s neither here nor there.) So when I woke up a few weeks ago craving soft chocolate cookies, I knew there was nothing to be done but make them.
Enter: Healthy chocolate cookies. These treats are here to remind you that not everything delicious needs to be bad for you.
Packed with oats, oat flour, spinach puree, and coconut oil, you’d never think these were addictively good. Let’s just say, make sure you have someone to share with when making these. They’re admittedly less healthy when you eat the whole tray yourself.
FAQs about Healthy Chocolate Cookies
Personally, I look for recipes that have little to no refined sugar and pack in the whole grains. Try subbing out some butter for a healthy fat like coconut oil. Use lower sugar mix ins, like dark chocolate or dried fruit.
You’re probably measuring wrong. When measuring dry ingredients always spoon them into the measuring cup. If you’re scooping the cup into the ingredients, chances are you’re packing the flour or oats. Then you’re over measuring without meaning to, which makes for dry cookies.
Tips for making these cookies
- I use spinach puree in this to add an extra dose of fiber, vitamins
andnutrients. If you don’t have or don’t want to use it, you can sub in some Greek yogurt or 1/4 cup of more coconut oil.
- When serving my kids, I use refined coconut oil. It might not have the same benefits, but the strong taste isn’t there which my kids like better.
- If you don’t like coconut oil, feel free to use butter, olive oil, or another oil of choice.
- You can learn how to make oat flour here. If you’d like to skip it, just sub in an equal amount of normal flour.
Optional Mix-In Ideas
Here I used dark chocolate chips. We always have them on hand. I like the Ghiradelli bittersweet blend. You can use other mix ins, though – here’s a few I think would be great:
- White chocolate chips and dried cranberries
- Peanut butter chips
- Butterscotch chips
- Mini marshmallows and graham cracker chunks
Time needed: 15 minutes.
How to make healthy chocolate cookies
- Combine the dry ingredients.
In a large bowl, combine all dry ingredients. Use a whisk or a fork to mix everything together and lighten it up.
- Whisk together wet ingredients.
Combine all of the wet ingredients. It’s best if all ingredients are room temperature since the coconut oil will clump easily.
If your eggs or puree are cold, whisk everything but the coconut oil and drizzle it in while stirring. This helps avoid clumps. Alternately, you can use olive oil or whatever oil you have on hand.
- Fold in the wet mixture.
Stir gently, making sure you don’t over mix. Over mixing will make for dense, dry cookies. Fold until just combined.
- Scoop and bake.
Scoop cookies onto a parchment lined cookie sheet. I use a
spring loadedice cream scoop for this, but if you don’t have one just use a spoon. I made large cookies, 1/3 cup of batter each.
Bake for 10 minutes in a
350 degreeoven. Be sure not to over bake – they will look a little under done.
- Allow to sit.
Leave the cookies on the hot cookie sheet for about 5-10 minutes after baking. This will help them set up and the carryover temperature will help them finish.
Healthy Chocolate Cookies
These healthy chocolate cookies are decadent, fudgy and addictive. No one will ever know that they’re secretly good for you, I promise!
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Healthy Chocolate Cookies
- 4 tablespoons coconut oil melted
- 1/2 cup spinach puree
- 2 eggs
- 2/3 cup maple syrup
- 1 cup flour
- 1 cup old fashioned oats
- 1/2 cup oat flour
- 2/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 heaping cup of dark chocolate chips or more to taste
Preheat the oven to 350.
In a large bowl, combine together the dry ingredients. Set aside.
Whisk together the wet ingredients until well combined.
Fold the wet into the dry ingredients until just combined, being careful not to over mix.
Scoop onto a cookie sheet lined with parchment paper using a large spring-loaded cookie scoop.
Bake for 10 minutes. The centers will be just set and might look underbaked.
Cool for 5 minutes on the cookie sheet before removing.
- You can substitute Greek yogurt with the puree if needed.
- Try other mix ins as well – walnuts or white chocolate chips would be great.
- Under bake these cookies just a bit to ensure they’re not dry.
- Spoon the oats into the measuring cup the same way you would when measuring flour rather than scooping from the canister. This ensures they will not be dry.
- If you want to skip the oat flour, just sub in with normal flour.
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.