Healthier Double Chocolate Cookies

Healthier Double Chocolate Cookies (Soft, Fudgy & Totally Crave-Worthy)

Written by Dietitian & Mom: Elis Halenko

Deep chocolate flavor. Melt-in-your-mouth texture. And a secret healthy twist.

I love chocolate and let’s be honest—sometimes, you just need a chocolate cookie. But what if that cookie could actually be made with better-for-you ingredients, feel satisfying without being overly sweet, and still hit all the right notes?

That’s exactly what these Healthier Double Chocolate Cookies deliver: rich cocoa flavor, gooey dark chocolate chunks, and a soft-baked texture that makes every bite feel like a treat.

These cookies are naturally sweetened, made with almond flour and oats, and use heart-healthy fats to give you the comfort of a classic cookie with a nourishing upgrade. Perfect for toddlers, lunchboxes, after-school snacks—or your coffee break.

Why You’ll Love These Cookies:

Made with almond flour and oats = naturally gluten-free
Freezer-friendly and ready in under 25 minutes
Sweetened with maple syrup or coconut sugar
Packed with antioxidants from dark chocolate and cocoa
Soft and chewy with crispy edges—AKA cookie perfection

Ingredients (Makes ~14 cookies)

1 cup almond flour
1/2 cup rolled oats (quick oats work too)
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil, melted (or unsalted butter)
1/3 cup maple syrup or coconut sugar
1 egg (or flax egg: 1 tbsp flax + 3 tbsp water)
1 tsp vanilla extract
1/2 cup dark chocolate chips or chunks

Instructions:

1. Preheat Oven

Preheat to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, combine almond flour, oats, cocoa powder, baking soda, and salt.

3. Mix Wet Ingredients

In another bowl, whisk together melted coconut oil, maple syrup, egg, and vanilla until smooth.

4. Combine & Fold

Stir the wet into the dry mixture until combined. Fold in dark chocolate chips.

5. Scoop & Bake

Scoop 1½ tbsp portions onto the prepared sheet, flatten slightly. Bake for 9–11 minutes, until just set on the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.

Pro Tips

Use a cookie scoop for even sizes
Don’t over bake—these cookies firm up as they cool
Add a pinch of espresso powder to deepen the chocolate flavor
Top with flaky sea salt before baking for a gourmet twist

Dietitian Notes

These cookies are:

Naturally gluten-free and lower in sugar than store-bought options
Made with fiber-rich oats and healthy fats from almond flour
Kid-approved but nutrient-dense enough to keep grown-ups happy too

Tip for toddlers: Swap maple syrup for mashed banana to cut sugar and keep it soft!

Storage

Store in an airtight container at room temp for 3–4 days
Freeze up to 2 months—just thaw or rewarm gently in the microwave

Baked These Beauties? Tag Me!

I love seeing your healthy bakes! Tag me @thefoodstylistrd and show off your double chocolate creations. Extra love for toddler helpers and sprinkle-covered countertops.