Healthy Double Chocolate Cookies
These healthy double chocolate cookies are about to become your new favorite treat. They’re soft and fudgy in the center and packed with real chocolate flavor thanks to unsweetened cocoa powder and melty mini chocolate chips. Even better, they come together in one bowl and are naturally sweetened with maple syrup.
Why you’ll love this recipe:
- Rich chocolate flavour – Deep, fudgy chocolate taste from cocoa powder and chocolate chips, without being overly sweet.
- Soft, fudgy texture – Brownie-like centres with melty chocolate chips in every bite.
- Simple ingredients – Made in one bowl with easy pantry staples.
If you are looking for more healthy cookie recipes, try my Honey Sesame Cookies, Almond Flour Thumbprint Cookies, and Healthy Peanut Butter Cookies.
Ingredients you’ll need:
- Natural creamy almond butter: Provides moisture and structure while keeping the cookies soft and fudgy.
- Melted butter: Adds flavour and richness, and helps create a tender texture.
- Maple syrup: Naturally sweetens the cookies while adding moisture and a subtle caramel note.
- Large egg: Binds everything together and helps the cookies hold their shape while baking.
- Vanilla extract: Enhances the chocolate flavour and adds warmth.
- Almond flour: Gives structure and a soft, tender crumb while keeping the cookies gluten-free.
- Unsweetened cocoa powder: Delivers a deep chocolate flavour and intensifies the richness of the cookies.
- Baking soda: Helps the cookies rise slightly and creates a lighter, softer texture.
- Mini chocolate chips: Add bursts of melted chocolate throughout for extra indulgence in every bite.
How to make healthy double chocolate cookies:
(The full written and printable recipe is further below.)
Step #1) In a medium bowl, whisk together the almond butter, melted butter, maple syrup, egg, and vanilla extract.
Step #2) Add the almond flour, cocoa powder, and baking soda. Mix with a rubber spatula until just combined.
Step #3) Fold in the chocolate chips. Using a medium cookie scoop, drop rounded cookie dough scoops 2″ apart onto a parchment paper-lined baking sheet.
Step #4) Flatten each cookie slightly with the palm of your hand, then press a few more chocolate chips into each. Bake at 350F for 10 minutes.
🌟 Expert tips:
- Use natural, drippy almond butter: Make sure it’s well-stirred and smooth, not dry or stiff, as this directly affects how soft and cohesive your cookie dough will be.
- Slightly underbake for fudginess: Pull the cookies out when the edges are set but the centres still look soft—they’ll continue to set as they cool for that perfect fudgy bite.
- Press cookies slightly before baking: These cookies don’t spread much, so gently flatten the dough with your hands before baking to ensure the right shape.
Storing & freezing instructions:
Storing – Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing – To freeze, place baked cookies in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature for 20–30 minutes or warm briefly in the microwave for a freshly baked texture.
Recipe FAQs:
Yes, cashew butter or peanut butter will also work, though the flavour will change slightly.
Yes, swap the melted butter for coconut oil or a plant-based butter alternative.
Yes, the dough can be covered and refrigerated for up to 24 hours before baking; let it sit at room temperature for a few minutes to soften if it becomes too firm to scoop.
If you’ve tried this Healthy Double Chocolate Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Healthy Double Chocolate Cookies
Ingredients
- 1/2 cup almond butter
- 3 tbsp melted butter
- 4 tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 cup mini chocolate chips, plus more for topping
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the almond butter, melted butter, maple syrup, egg, and vanilla extract.1/2 cup almond butter, 3 tbsp melted butter, 4 tbsp maple syrup, 1 egg, 1 tsp vanilla extract
- Add the almond flour, cocoa powder, and baking soda. Mix with a rubber spatula until just combined.1/4 cup almond flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda
- Fold in the chocolate chips. Using a medium cookie scoop, drop rounded cookie dough scoops 2" apart onto the prepared baking sheet.1/4 cup mini chocolate chips
- Flatten each cookie slightly with the palm of your hand, then press a few more chocolate chips onto each cookie if desired.
- Bake for 8-10 minutes and let cool completely on baking sheet.
