These delicious and Healthy Chocolate Chip Cookies are a hit with both adults and kids. This easy cookie recipe hides extra vegetables without sacrificing classic cookie flavor — your children probably won’t notice.
Best Ever Healthy Chocolate Chip Cookies
I developed this chocolate chip cookie recipe years ago after my oldest was born. I wanted a sweet treat that used simple, wholesome ingredients and that would let me sneak in extra veggies. The result is a soft, chocolatey cookie made with nut butter, applesauce, banana and whole wheat flour, plus spinach, carrots and zucchini. You really can’t taste the vegetables, and yes — there are chocolate chips because they should still taste like cookies!
Looking for More Cookies with a Healthy Spin?
If you enjoy these, try the Healthy Monster Cookies recipe for another kid-friendly, nutrient-packed treat.
Why You Will Love This Recipe
- Simple ingredients: Real food staples with no long, mysterious ingredient lists.
- Hidden veggies: Spinach, carrots and zucchini boost nutrition without changing taste.
- Classic cookie flavor: Despite the healthier swaps, these still taste like chocolate chip cookies.
What You Will Need
- Whole wheat flour — a wholesome base. You can substitute a 1-to-1 gluten-free flour or almond flour if preferred.
- Baking soda & kosher salt — for structure and balance.
- Banana & unsweetened applesauce — natural sweetness and moisture.
- Egg — helps bind the dough.
- Vanilla extract — a touch of flavor.
- Almond butter — or any creamy nut butter; peanut butter works too.
- Coconut sugar — adds sweetness; brown sugar is an acceptable swap.
- Carrot, spinach & zucchini — finely prepared so they blend into the dough.
- Dairy-free semi-sweet chocolate chips — optional, but essential for chocolate lovers.
- Sea salt — optional, to sprinkle on top after baking.
How To Make Healthy Chocolate Chip Cookies
Start by mixing the dry ingredients (except the sugar) in one bowl and the wet ingredients in another. Fold the prepared vegetables into the wet mixture, then combine the dry into the wet. Stir in the chocolate chips. Drop 1–2 tablespoons of dough onto a prepared baking sheet and bake at 375°F for 8–10 minutes.
Other Healthier Dessert Recipes You Might Like
- Double Chocolate Zucchini Brownies
- Zucchini Cookies
- Dairy-Free Seven Layer Bars
- Sweet Apple Cookies
- Chocolate Chip Cookie Dough Bites
- No Bake Energy Balls (Monster Cookie)
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Healthy Chocolate Chip Cookies
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 very ripe banana, mashed
- 1 egg, beaten
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon vanilla extract
- 1/2 cup creamy almond butter, (peanut butter works too)
- 2 teaspoons coconut sugar
- 1/3 cup carrots, use a vegetable peeler to make thin strips, then chop
- 1/3 cup spinach, roughly chopped
- 2-3 tablespoons zucchini, peeled and roughly chopped
- 1/2 – 3/4 cup dairy-free semi-sweet chocolate chips
- optional topping: sea salt
Instructions
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Prep: Preheat oven to 375°F. Lightly coat a baking sheet with non-stick spray or line with parchment.
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Dry Ingredients: In a large bowl combine 1 1/4 cups whole wheat flour, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt.
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Wet Ingredients: In a separate bowl mix 1 mashed very ripe banana, 1 beaten egg, 1/4 cup applesauce, 1/4 teaspoon vanilla extract, 1/2 cup almond butter and 2 teaspoons coconut sugar until smooth.
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Veggies: Fold the carrots, spinach and zucchini into the wet mixture.
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Combine: Add the dry ingredients to the wet mixture and stir to combine. Fold in the chocolate chips.
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Bake: Drop 1–2 tablespoons of dough per cookie onto the prepared sheet (cookies will not spread much). Optional: sprinkle sea salt on top. Bake on the middle rack for 8–10 minutes, until the bottoms begin to brown.
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Cool + Serve: Transfer to a cooling rack and let cool before serving.
Notes
- Yield: About 16–20 cookies when using 1–2 tablespoon portions, depending on size.
- Nut butter: Use creamy peanut butter or another nut butter if you prefer; consistency should be smooth and creamy.
- Flour substitutions: This recipe works with 1-to-1 gluten-free flour or almond flour. If using almond flour, bake for about 10 minutes instead of 8.
- Sugar swap: Brown sugar may be substituted for coconut sugar.
- Cooling: For best texture and flavor, let cookies cool completely before eating.
- Storage: Store in an airtight container. Because these cookies have no preservatives, keep them refrigerated after a day at room temperature.