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 loooove these cookies in their original form and the healthier version look JUST as tasty. YUM!
My husband NEVER chooses the healthier option either! I wonder if he would make an exception for these cookies?
I stumbled across your blog/site today and looove it! I’ve been going crazy looking through basically every recipe on here and am so excited to try them – these cookies are happening tomorrow! Looking at your different sugars, I wondered what you think of stevia? Do you have any opinions on it or tips for using it as a substitute? Thanks!
Hi Melissa! I’m happy you found the site. :) I have nothing against Stevia but I’m afraid I’m not experienced with it. I use it in my smoothies and love it, but I’ve never actually baked with it. Some readers have asked me to experiment with it (and I’d love to eat less sugar!) so I’m going to try. And I really hope that you enjoy the cookies! I’d love to hear how they come out. :)
LOVE these! Do you think I could go all coconut sugar and cut it down even more? Can’t wait to try these!!
You could indeed do that! They’re plenty sweet so reducing the sugar wouldn’t be terrible (but as you know, it might affect the texture ;))
Erin, there are brilliant! Can’t wait to try your healthy version! :)
These cookies look so thick and soft – I want some now!!
I will admit that have never tried the NY Times cookie before. And it has everything to do with the nutrition information. I mean I love baking, but if something calls for 3 sticks of butter and I’m getting only 18 cookies, I’m basically eating 1/3 of daily calories from a freaking cookie. (Maybe slight over exaggeration) Bu I do like the sound of these cookies. :) I have never baked with coconut sugar, so this should be interesting.
I loooove his answers!! Can’t believe he broke your favorite prop… how long did you have him in the dog house? ;-)
The cookies look incredible! That first photo might have made my heart skip a beat.
Love these cookies! Great post!
Get out of town! These look incredible, Erin! What a fun snap of your Mr., too, haha. Hope you both have a happy weekend!
Such a sweet tribute to your husband! Love these cookies, your healthier changes (plus doubling the vanilla, yes!) sound amazing!
Oh my – these look heavenly!
AND they are healthy!!! I have to try these!
Can’t wait to try these! I’ve been baking a ton of choc. chip cookies lately and I’m definitely in need of a healthier version. Also, I found a helpful conversion website as I don’t have a scale to weigh out the grams!
http://www.exploratorium.edu/cooking/convert/measurements.html
Love that you created a healthier version of the New York Times cookies!
I love his honesty in not knowing your favorite. These are so fun to read, thanks for sharing, Erin!
Love this healthier update that you did on these but you kept the cookies still looking totally amazing.
I’m looking forward to trying these OH SO FABULOUS cookies they look to die for! It’s fun to see all the answers your husband had, must be fun to be able to work on your blog together! *jealous!!!
I love when an ordinary cookie gets healthy face lift! And boy does this deliver! Fantastic! I love the husbands! They are a fun, patient bunch with an endless amount of support! How lucky we are!
He’s a prop shopper??? LUCKY!
LOVE these cookies, pinned!
That photo from your trip is killer!!! And full of personality! My other half’s answers were pretty similar– Pffft! I don’t know– sounds about right!
Love this cookie recipe! Since I have never actually made the NY Times cookies (abomination I know) I’ll just make yours and will totally never know the difference because I am sure they are awesome.