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.
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.”
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).
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 never-ending 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 littl,e 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 (100% whole grain, dairy-free)
Ingredients
- 1 cup + 1 tablespoon (240 grams) refined coconut oil room temperature, see notes
- 6 ounces (170 grams) coconut sugar
- 6 ounces (170 grams) unrefined sugar
- 2 large eggs 50 grams each, out of shell
- 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)
Instructions
- 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.1 cup + 1 tablespoon (240 grams) refined coconut oil, 6 ounces (170 grams) coconut sugar, 6 ounces (170 grams) unrefined sugar
- Add the eggs and vanilla and beat.2 large eggs, 2 tablespoons vanilla
- Beat in the remaining ingredients, except for the chocolate chips.15 ounces (425 grams) white whole wheat flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- When well combined, add in the chocolate chips.1 1/4 pounds (566 grams) semi-sweet chocolate chips
- Roll into sixteen 3.5 ounce balls and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F (176 degrees C). Line a cookie sheet with a Silpat or a piece of parchment paper.
- 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.
- Remove the cookies along with the Silpat or parchment paper from the oven and let cool for 10 minutes.
- Remove the cookies to a wire rack to continue cooling.
- Once cool, store in an airtight container for up to 3 – 5 days. They’ll be gone much sooner, though, promise!
Notes
- The coconut oil 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Adapted from New York Times Chocolate Chip Cookies Recipe.
I love the note you wrote for your husband, thanking him for certain things. That is adorable :)
Sweet post, sweet hubby, sweet cookies. Love everything about this Erin (and I”m always too tired from my baking to do dishes too ;-) )
So sweet that one of his hobbies is tinkering with your webpage. Lucky! I can’t believe he liked the healthier cookies better. They must be amazing!
I’m telling you, make hundreds of these and hide them. Feed to husband when appropriate. You know like as a thank you for buying you new props… ha ha
Aww, what a nice thing to do a husband appreciation post! You’re a lucky girl to have such a good helper around the blog (and hopefully the kitchen). :D P.S. These cookies look just like I remember them. Can’t wait to try them!
These look a-MAZ-ing! I have to agree with “all of our husbands are cracking” us up. Aw, your poor plate! And good for him for, um, admitting it.
Now these I gotta try, Erin. Coconut oil is a life saver! And my freezer is currently full of cookie dough balls lol. I roll them, freeze, and bake when I want.
Love that photo of your hubs! My fiance (not hubby just yet!) would adore them. He loves all cookies, healthy or not. ;)
Ha! Your hubby is so cute! Love this interview and I’ll take 57 of these cookies!!
A great prop shopper? That is a keeper for you!!!
I can’t wait to try these!!
Adorable, funny AND good with technology?!? Consider me jealous! Will have to try this recipe, I love your adaptations!
Why do you live so far away, I want these cookies now!!! Great interview with Alex, I think our husbands would get along well – you need to move here :)
what a fun concept for a post! I too have been playing around with making my favorite choc chip cookie healthier. I made a pretty good one a year or so ago, but I am always looking for more ideas. I haven’t used coconut sugar yet.
They look AMAZEBALLS. Seriously DELISH. HI HUBBY!
these look way better then the original. I’ve never actually made them (for fear I’d love them too much… plus I never know a day in advance when a cookie craving will strike!), but these I HAVE to make. Have you tried swapping out the egg at all? Not opposed to eggs, just too lazy to go to the store.
These look amazing, better not let my husband see them, lol!
Ooooh now these sound incredible! I love that you changed the flour out…that’s always a great place to start in making cookies a little better!
Love that last picture of him! And the cookies…of course!
Love these!!! Pinned to save for later!!
This healthier version looks pretty darn amazing! All of our husbands are cracking me up:-)