Healthier New York Times Chocolate Chip Cookies (100% whole grain, dairy-free)

The famous New York Times chocolate chip cookies made healthier! Just as good, soft and chewy, but with less sugar, fat and made whole grain.

Healthier New York Times Chocolate Chip Cookies – so chewy and delicious, nobody will know that these have less sugar, fat and are 100% whole wheat! |

Today is a bit of a special post. A group of food bloggers and I have gotten together to do a husband appreciation post.

Mr. T’s favorite baked good is without a doubt the New York Times chocolate chip cookies. Whenever I make a new recipe (cake, brownies, whatever) and I ask how Mr. T likes it, his typical response is, “Eh, it’s not the New York Times cookies.”

Healthier New York Times Chocolate Chip Cookies – although these are 100% whole grain and have less sugar than the original, they taste just as yummy! |

He’s been asking me for two years to post this recipe and I’ve always refused because it seems like every other blogger out there has already posted it (they’re that good!) and because I didn’t think my readers would like me posting such a nutritional abomination.

So I created a slightly healthier version! He’s happy, you’re happy, we’re all happy. :) They still have that amazingly chewy texture and as long as you use the correct amount of chocolate (I know it’s a lot but just go with it!), you can’t even tell they’re whole grain.

The original New York Times chocolate chip cookies are really the best chocolate chip cookies (and perhaps cookies, in general) I’ve ever had and I can’t control myself around them. I was really shocked that my healthier version was almost as good! And Mr. T’s reaction? He liked this healthy version even better… and he never does that! He’s all about the “naughty” stuff. He said that they were softer and had a little crunch to them (he was talking about some undissolved unrefined sugar).

Healthier New York Times Chocolate Chip Cookies – super soft, chewy and just as delicious as the original! |

These were the healthy changes I made to the original New York Times recipe!

  • Replaced the butter with coconut oil and reduced it a little bit. I didn’t miss the butter at all.
  • Used half coconut sugar and half unrefined sugar instead of granulated and regular brown sugar and reduced it by 6 ounces. They’re still plenty sweet!
  • Used white whole wheat instead of all-purpose flour. I wouldn’t try these with regular whole wheat, though. Unless you really enjoy the taste of whole wheat goodies!
  • More than doubled the vanilla. Not a healthy change but a good one. :)

This recipe makes 16 large cookies so if I were you, I’d bake a few of them, and then freeze the rest of the dough (already rolled into balls). That way, whenever you have the oven on for something else, you can pop a cookie or two in the oven and truly enjoy them instead of feeling like you have neverending cookies.

And unlike the original recipe, you don’t have to chill these for 24 hours. Just pop ’em in the refrigerator for 2 hours to firm them up a little and you’re good to go. And you need to get out your kitchen scale for this recipe! They only cost about $15 on Amazon and are really handy.

Healthier New York Times Chocolate Chip Cookies – These healthified cookies are just as delicious as the original! |

So now on to the appreciation part of the post! I asked Mr. T some questions and as you can see, he’s just full of words! ;)

Mr. T likes America(n roads)
Mr. T likes America(n roads) – on our trip to Oregon and Washington (and we could see for miles in both directions – it was safe!)

What is Erin’s favorite blog called? Ppppffff – I don’t know.

What is Erin’s favorite prop? A small and flat white plate which, unfortunately, I accidentally chipped a little. (He killed my favorite plate and I can’t find a replacement! – Erin)

If you could have your own blog, what would you call it? I don’t know but it would either be about technology and programming related stuff or about travelling. Or both, but that might make finding a good name even harder.

What do you do for a living and what are your hobbies? I studied business and computer science and now I’m writing my thesis. My hobbies, besides the usual stuff everyone likes doing, are tinkering with technology stuff, and messing with Erin’s webpage.

And now, dear husband, a message for you:
Thank you for:
  • Putting up with a constantly dirty kitchen. I just get so tired after baking! ;) And there’s nothing I hate more than cleaning.
  • Making me a pretty new webpage! (He actually learned all the necessary stuff just for my redesign)
  • Always being on the lookout for new props! You’re a great prop shopper.

Be sure to check out what the other ladies have made!

Healthier New York Times Chocolate Chip Cookies

Rated 5.0 by 6 readers
Healthier New York Times Chocolate Chip Cookies (100% whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 large cookies


  • 1 cup + 1 tablespoon (240 grams) refined coconut oil, room temperature (should be like softened butter - do not use melted coconut oil! The dough will be very greasy and the cookies will come out badly. Chill the coconut oil for 10-20 minutes or until firm if your room temperature coconut oil is melted.)
  • 6 ounces (170 grams) coconut sugar
  • 6 ounces (170 grams) unrefined sugar
  • 2 eggs
  • 2 tablespoons vanilla
  • 15 ounces (425 grams) white whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 pounds (566 grams) semi-sweet chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips)


  1. In a large bowl with a stand mixer or electric hand mixer, cream together the coconut oil, coconut sugar, and unrefined sugar until well combined.
  2. Add the eggs and vanilla and beat.
  3. Beat in the remaining ingredients, except for the chocolate chips.
  4. When well combined, add in the chocolate chips.
  5. Roll into sixteen 3.5 ounce balls and refrigerate for 2 hours.
  6. Preheat the oven to 350 degrees F (176 degrees C). Line a cookie sheet with a Silpat or a piece of parchment paper.
  7. Place 6 balls on the cookie sheet and bake for 11 – 14 minutes. The cookies might still appear slightly undone in the middle but they will continue to bake.
  8. Remove the cookies along with the Silpat or parchment paper from the oven and let cool for 10 minutes.
  9. Remove the cookies to a wire rack to continue cooling.
  10. Once cool, store in an airtight container for up to 3 – 5 days. They'll be gone much sooner, though, promise!

Adapted from New York Times Chocolate Chip Cookies Recipe

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73 comments on “Healthier New York Times Chocolate Chip Cookies (100% whole grain, dairy-free)” — Add one!

3 comments are awaiting moderation!

  • Rena says
    December 5, 2016 @ 5:16 am

    Hi Erin,
    Can we use coconut sugar instead of the unrefined sugar? That is can we use 12 ounces of coconut sugar instead of 6 ounces of coconut sugar and 6 ounces of unrefined sugar?

    Also can you please clarify – when you say 6 ounces of coconut sugar do you mean 3/4 cup or do I have to weigh the sugar? Same question for the flour and chocolate chips.

    Btw. I made your oatmeal raisin cookies and they were unbelievably delicious!

    • Erin replies to Rena
      December 5, 2016 @ 3:47 pm

      Hi there! I think I first tried making the cookies with all coconut sugar and they didn’t come out like I wanted them to. You can definitely use all coconut sugar, but they’ll probably be browner and not as thick. 6 ounces of sugar is 13.6 tbsp. The flour would be 3.4 cups and the chocolate chips would be 3 1/3 cups. But I definitely recommend just using a scale to make sure things are accurate. :) I hope you’ll enjoy them! And I’m so happy you liked the oatmeal cookies. :)

      • rena replies to Erin
        December 6, 2016 @ 3:17 am

        thank you Erin, will give it a try and keep you posted…rena

  • Lera says
    June 16, 2016 @ 5:31 pm

    Hi Erin, I tried making these last weekend, and I am not sure if I did something wrong. They turned out ok, but not great. I used 6oz coconut sugar and 6 oz unrefined turbinado sugar with white whole wheat flour and they came out grainy. Should I have put the turbinado sugar through the food processor to break it down? Also, I felt like the amount of coconut oil was incredibly overwhelming. The batter was slipping and sliding all over the place, it was difficult getting the chocolate chips to stick and it was almost uncomfortable making these..they just felt like an oil slick. Could you use regular butter in place, and if so, how much?

    • Erin replies to Lera
      June 16, 2016 @ 6:12 pm

      Hi Lera! Did you use melted coconut oil, by any chance? I ask because I made these cookies recently to retake the pictures and they came out terribly, which left me confused because all the reviews are positive! (you can see the first page of comments here. Because of all the reviews, I thought it was just a fluke and I had messed up a measurement. But now with your comment, I think I may have not been paying attention and used melted coconut oil. I have another chocolate chip cookie recipe that calls for room temperature (firm like softened butter) coconut oil and when I made them a few weeks ago with melted coconut oil, the batter didn’t hold together and I couldn’t get the chocolate chips to stick to the batter! And it was SO greasy. I’m pretty sure that was your problem if you used melted coconut oil. I’ll update the recipe now to say that I mean firm coconut oil when I say room temperature! I’m sorry they didn’t come out well. The original recipe (which you can see here calls for butter and actually calls for 3 tablespoons more than my adaptation uses! These cookies and the dough really aren’t at all greasy if you use firm coconut oil. I hope you’ll enjoy them if you try them again. :)

      • Lera replies to Erin
        June 16, 2016 @ 6:20 pm

        That makes more sense now. The coconut oil I used was room temperature from my pantry but it was very soft, not quite liquid but not firm at all, so I am sure that it pretty much melted when mixing everything. Do you suggest putting the coconut oil in the fridge for a few minutes before using it? Any thoughts on the sugar issue I had?

        • Erin replies to Lera
          June 16, 2016 @ 6:26 pm

          Definitely chill it so that it’s firm like room temperature coconut oil in the winter. :) I don’t think the sugar was the issue (unless it’s really coarse, in which case you can do as you suggested with the food processor). When I had my failed attempt recently, my cookies were also grainy and just so bad that I had to throw them away. It was bizarre. I don’t know how the graininess can be attributed to the melty coconut oil issue, but it’s the only variable. I’ve made these cookies so many times and always had success up until the last time.

  • Preethi says
    November 4, 2015 @ 6:35 am

    Hi can we use olive oil instead of coconut oil. Refined sugar instead of coconut sugar. I tried your other cake recipes it was yummy . :)

    • Erin replies to Preethi
      November 4, 2015 @ 3:37 pm

      You can use 6 ounces brown sugar and 6 ounces granulated sugar if you like. I’m not so sure about olive oil, though. Olive oil is liquid and coconut oil is solid at room temperature. Sorry I can’t give you a more definite answer! I’m happy you enjoyed the other recipes. :)


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