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Free Printable: Low Carb & Keto Food List
Get It NowMy Healthy Chocolate Cookies Have Double The Chocolate
This is my favorite healthy chocolate cookies recipe ever, because it’s made with double chocolate. They also happen to be my fourth cookie recipe this month, but I couldn’t resist sharing them with you after re-testing the version I made 5+ years ago. While I love a classic chocolate chip cookie, these are the better chocolate fix when you want a lot of chocolate. Here’s why:
- Double the chocolate – I melt chocolate right into the dough and fold more chips in at the end, so every bite is rich, fudgy, and loaded with melty goodness.
- Soft, fudgy texture – These chocolate cookies stay tender in the center with just a light chew. The kind that makes you go back for another before they’ve even cooled.
- Quick and simple – You only need 6 basic ingredients (plus salt), and the whole thing comes together in about 25 minutes.
- No refined sugar, no white flour – These are naturally gluten-free, better for you, and low carb… and absolutely delicious even if that’s not your thing.
In other words, these healthy chocolate cookies check all the boxes — soft, fudgy, feel good ingredients, and just so easy to love. Make them with me!
“I made this recipe with milk chocolate chips for the melted chocolate and peanut butter chips in the cookies. My family loved them! Thank you for a terrific recipe!”
-Maggie
Ingredients & Substitutions
Here I explain the best ingredients for my chocolate cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – This is my go-to because it’s super fine and makes the cookies soft, not grainy. If you can’t do almonds, you can make these chocolate cookies with einkorn or spelt flour. Or try my flourless double chocolate cookies, swapping in sunflower seed butter instead of almond butter to make them nut-free.
- Chocolate Chips – I prefer these sugar-free dark chocolate chips, but feel free to use any kind you love. You can even switch it up with milk chocolate or white chocolate chips.
- Unsalted Butter – Butter gives these cookies the best flavor and texture. I’ve had success using butter-flavored coconut oil in other cookie recipes if you need a dairy-free swap.
- Besti Monk Fruit Allulose Blend – My go-to natural sweetener for soft, chewy, healthy chocolate cookies. It keeps them moist and never gritty. You can use another sweetener, which will add crispness but make the cookies more dry. For the right amount, my sweetener conversion chart can help.
- Egg – I bring it to room temperature, so it mixes easily. If you forget (I do all the time), just let it sit in warm water for a few minutes. For an egg-free option, a flax egg is a good alternative.
- Vanilla Extract (for flavor), Xanthan Gum (optional for chewy texture), and Sea Salt (for balance)
How To Make Double Chocolate Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the chocolate. Use a double boiler to melt the chocolate chips. Set aside to cool slightly.
- Cream the butter and Besti. While the chocolate cools, use a hand mixer to beat the butter and Besti in a large bowl, until light and fluffy.
- Add the wet ingredients. Beat in the egg, vanilla, and salt. Then, mix in the melted chocolate. The consistency will be like a frosting.
- Beat in the almond flour. This works best gradually, beating between additions. And if you’re using xanthan gum, sprinkle it in and mix well.
- Add more chocolate and chill. Stir in the remaining chocolate chips, then refrierate the dough to firm it up.
- Scoop and flatten into cookies. I use this cookie scoop to portion the dough and place on a baking sheet lined with parchment paper (I actually used 2 of these pans below and they fit side by side in the oven). Then, flatten each one to the thickness you want. These healthy chocolate cookies do spread but not a lot, so shape them how you want them to turn out!
- Bake and cool. Bake your healthy chocolate cookies until the tops look set, but still feel soft. Let them cool in the pan to firm up before enjoying.
My Tips For The Best Texture
- Use a mixer if you can. I use a hand mixer for this recipe, but a stand mixer works great, too. Mixing by hand just doesn’t give you that same texture.
- Let the chocolate cool a bit before adding it. If it’s too hot, it can start to cook the batter. I always wait until it feels just warm to the touch.
- Don’t dump the xanthan gum. If you’re using it, sprinkle it evenly over the dough before mixing. If it goes in all at once, it can clump and mess with the texture.
- Don’t skip the chill. Even though it’s quick, that short chill time makes a big difference. The dough firms up so it’s easier to shape and helps the cookies hold their structure as they bake.
- These healthy chocolate cookies are super soft when they come out of the oven. I leave them right on the pan until they’ve cooled and set, otherwise they fall apart.
- Want to add some crunch? Fold in a handful of chopped walnuts or pecans with the chocolate chips. They add the perfect bite to balance all that gooey chocolate.
Healthy Chocolate Cookies (Double Chocolate)
My healthy chocolate cookies are rich, fudgy, naturally sweetened, and loaded with melty chips in every bite. Just 6 simple ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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In a double boiler on the stove over low heat, melt 1 package (7 oz) Sugar-Free Chocolate Chips. Remove from heat and set aside to cool to lukewarm.
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Meanwhile, use a hand mixer or stand mixer to beat together the butter and sweetener, until fluffy.
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Beat in the egg, vanilla extract, and salt. Beat in the melted chocolate once it’s lukewarm.
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Beat in the almond flour, 1/2 cup (118 mL) at a time.
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If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
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Fold in the remaining chocolate chips.
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Chill dough in the refrigerator for 10 minutes.
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Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
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Bake for about 10-12 minutes, until the tops are no longer sticky on top, but still very soft. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 2-inch cookie
- Tips: Check out my recipe tips above to help you get the best texture.
- Storage: Keep these chocolate cookies in an airtight container on the counter or in the pantry for a few days… if they don’t disappear first 😉.
- Freeze: Keep them in the freezer for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Chocolate Cookies
More Chocolate Cookie Recipes
These are some of my most chocolaty healthy cookies, but they’re not my only ones! If you’re a fan, try my others next:
12 Comments
Maggie
1I made this recipe with milk chocolate chips for the melted chocolate and peanut butter chips in the cookies. My family loved them! Thank you for a terrific recipe!
Steve
0Perfect cookies on the first try!
Maya | Wholesome Yum
0Thank you, Steve! Enjoy.
John
0Hi. How much unsweetened cocoa powder should I use to substitute for the melted chocolate chips? The recipe looks great and I’m anxious to try it out.
Thanks.
Wholesome Yum D
0Hi John, For this recipe, the melted chocolate chips are key to getting the right taste and texture. The unsweetened cocoa powder would make the cookies too dry.
Lorenia Mathews
0Can you make these cookies so that they are crispy ? I personally don’t like a soft cookie. Texture is just as important as taste to me. Thank You !!!
Wholesome Yum M
0Hi Lorenia, If you would like a crisp cookie, you can use erythritol instead of allulose in the recipe. Also, letting them sit out for several hours after cooling will help them to crisp up as well. I hope this helps!
Jeannette
0This recipe is so highly detailed! Love how there are so many ways to change it up to suit us. These are perfect for any party!
Bintu | Recipes From A Pantry
0These sound amazing – so chewy and delicious. I love that they’re keto too!
Toni Dash
0My kids couldn’t stop eating this!! So good!
Lisa | Garlic & Zest
0My nephew has diabetes and has to watch his carb intake. These cookies are PERFECT. Under 15 grams and I know he’s going to love them!
Irina
0I am writing a list of cookie recipes to make this holiday season. I have also decided to make edible gift boxes, including the “healthy” ones, and your cookie recipe perfectly fits my idea. I love your recipe and will be making it soon.