Enjoy a treat that’s a little better for you with these healthy whole grain chocolate chip cookies. Delicious, chocolatey, and gluten free and vegan, too! These soft and tender cookies have a secret ingredient that you’d never guess!
There’s just something about a warm chocolate chip cookie, isn’t there?
Whether you grew up eating cookies made from scratch or used a tube of refrigerator dough, there’s nothing quite like sitting down to fresh-baked cookies and a glass of milk.
Now, there’s nothing wrong with making chocolate chip cookies the standard way…white sugar, brown sugar, white flour, butter, etc.
But, if you’re in a cookie mood, and want to use healthier ingredients, you might want to try these whole grain chocolate chip cookies.
These are still indulgent, and are full of melty chocolate chips, but this recipe has a few tweaks to make it healthier. Vegan buttery spread and dairy free dark chocolate chips keep this recipe vegan, and perfect for those with a dairy allergy.
The secret ingredient in these whole grain chocolate chip cookies is mashed sweet potato. I’ve made many cookies with sweet potato, and it works really well. It’s starchy, but sweet, and it adds a good amount of fiber and vitamin A to desserts. These grain free fudgy chocolate cookies are a favorite recipe at our house.
What can I use instead of sweet potato?
You can use pureed squash or unsweetened applesauce.
Can I make this cookie recipe with regular white flour?
Yes, if that’s what you have on hand, that will work in this recipe!
More dessert recipes with veggies inside:
These are soft and delicious – enjoy a couple with a glass of your favorite non-dairy milk!
Disclosure: This post contains affiliate links.
Healthy Whole Grain Chocolate Chip Cookies.
These healthy whole grain chocolate chip cookies are the perfect treat to enjoy after school! Chewy, delicious, and a little bit better for you.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the vegan buttery spread and the coconut sugar in a mixing bowl and mix on medium speed until light and fluffy.
Add the cooled mashed sweet potato and vanilla extract and continue to mix.
Stop the mixer and add the flour, sea salt, and baking soda. Mix on low speed until combined. Stop the mixer and add the chocolate chips and stir by hand.
Drop tablespoons of dough onto the cookie sheet. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the cookie sheet before moving them.
Repeat with remaining dough. Makes 18 cookies.
If you need these to be gluten free, try 1 ¼ cups gluten free flour blend and ¾ cup gluten free oat flour instead of spelt flour.
Store these in an airtight container for up to 5 days.
These healthy whole grain chocolate chip cookies are:
- dairy free and vegan
- able to be gluten free with just a couple changes
- perfect for packing in a school lunch
Watch the video below to see how easy these are to make!