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–+ servings
close-up of bitten into cookies on a white plate

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

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16 large cookies
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 2 hours 30 minutes
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.

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.

Nutrition

Calories: 514kcalCarbohydrates: 58gProtein: 6gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 23mgSodium: 231mgPotassium: 243mgFiber: 5gSugar: 31gVitamin A: 47IUCalcium: 66mgIron: 3mgNet Carbs: 53
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