This easy recipe for healthy chocolate chip cookies is low in sugar, uses whole grains, and is vegan-friendly! Makes irresistible chewy and crispy cookies!
Cream the butter and sugar. In a bowl of a stand mixer, or in a large mixing bowl using a hand-held mixer, cream the butter and sugar together for one full minute. You want the butter to be light and fluffy and super creamy. (The color of the butter will ultimately depend on the type of sugar you use.)
Tip: Sift in the flour for an even, soft textured cookie. Also don’t over-stir the dry ingredients, otherwise you’ll activate the gluten in the flour and make the cookie cake-like and chewy.
Fold in the chocolate chips. Don’t over-stir!
Chill the dough. This step is mandatory, but I promise it’s worth it! Set the timer for 30 minutes and clean up the kitchen while you wait. Chilling the cookies solidifies the butter, giving you a cookie that won’t spread during the baking process. Preheat the oven to 350F.
Measure the cookie dough and bake in the oven for 12 minutes. I like to use cookie scoops to ensure every cookie is the same size. Be sure to let them cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
Note: You MUST refrigerate the vegan chocolate chip cookie dough for 2 hours before baking, otherwise the room-temperature cookies will not set properly. You can also refrigerate overnight and bake the next day.
Keywords: healthy chocolate chip cookies