Chocolate Chip Cookies & A Cold Glass of Milk (Cow or Soy!)

This is my second attempt at making the healthy chocolate chip cookies from the newly released Babycakes cookbook. And I even though the first batch got rave reviews from my husband and his co-workers, I think this second batch turned out even better. Since Erin’s recipes in the cookbook have evolved from years of perfection, I followed the recipe EXACTLY last time. I learned my lesson when I didn’t read the recipe completely before making the cupcakes. Feeling a little more confident this time, I made some variations and they turned out scrumptious. Since I don’t have a gluten-free diet, I wanted to incorporate the whole wheat flour this time. And I also tried adding some shredded coconut as well. Yum! Once you try these, you won’t want to make the traditional version of chocolate chip cookies ever again!

Healthy Chocolate Chip Cookies

Adapted from the Babycakes Cookbook, Chocolate Chip Cookies, Yields 12 cookies


1/2 cup virgin coconut oil, melted
3 tbsp unsweetened apple sauce
1/2 tsp salt
1tbsp pure vanilla extract
5/8 cup (1/2 cup and 1/8 cup) evaporated cane juice
1 cup Bob’s Red Mill Whole Wheat Pastry Flour (or Bob’s Red Mill Gluten-Free All-Purpose Flour)
1/8 cup flax meal
1/2 tsp baking soda
1/2 tsp and 1/4 tsp Bob’s Red Mill Xanthan gum
1/2 cup Ghiradelli Dark Chocolate Chips
1/8 cup shredded coconut


Step 1: Preheat the oven to 325 degrees. Lightly grease a baking sheet with cooking spray or line with parchment paper.

Step 2: Mix the oil, applesauce, salt, vanilla, and evaporated cane juice until combined.

Step 3: In another bowl, mix the dry ingredients: the flour, flax meal, baking soda, and xanthan gum.

Step 4: Add the dry ingredients to the applesauce mixture.  Stir with a rubber spatula until a grainy dough is formed and fold in the chocolate chips and shredded coconut, just until mixed.

Even Scoops For Pretty Cookies

Even Scoops For Pretty Cookies

Step 5: Using a ice cream scoop (this is priceless when making cookies and cupcakes, seriously, you must get one if you enjoy baking), scoop the dough onto the baking sheet.  Gently press each scoop with the back of the ice cream scoop to encourage them to spread.  Bake on the center rack of the oven for 9 minutes.  Rotate the baking sheet 180 degrees and then bake for another 7 minutes.  The cookies will be soft in the center and a crisp on the edges, with a slight golden color. Let the cookies stand on the sheet for about 10 minutes before transferring to a cooling rack.

Let them cool completely before storing.  They keep best when stored in an air tight container at room temperature.  They are best when enjoyed within 3 days, but that’s only if they last that long, they get gobbled up within a day in our house!

Delicious and Tasty!

Delicious and Tasty!

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