Chocolate Chip Cookies Recipe

These chocolate chip cookies are perfect for your sweet cravings!

Far be it from me to try and ruin anybody’s eating plan. But every once in a while, it’s nice to splurge and know you haven’t destroyed your plan completely. Am I right? I mean, if you can splurge and still call it “clean”, isn’t that better than drowning yourself in a bunch of “unclean” foods?

A stack of 3 Clean Eating Chocolate Chip Cookies with a bite taken out of the one on top. The warm chocolate chip that was bitten is oozing down out of the cookie.

So I got a little creative. You see, my favorite cookie in the whole wide world is a chocolate chip cookie. What’s not to love? All that melty chocolaty goodness right out of the oven with a tall glass of milk… oh boy. I’m drooling. Pardon me while I go get a napkin.

There. All better.

Now, I have to tell you that I’m particularly proud of these cookies. Why? I wasn’t sure they were going to work when I first put them in the oven. I started with the recipe I used for Clean Eating Cookie Dough a while back. It was never meant to be baked. But with a couple minor adjustments, it did just fine!

Note: You will probably want to double this recipe due to the small yield. However, if you are just baking for yourself and maybe one other person, the yield should be just fine.

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A stack of Chocolate Chip Cookies.

Chocolate Chip Cookies

These delicious chocolate chip cookies are certain to satisfy your sweet tooth!
1.75 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 1 batch
Calories: 1301kcal


  • cup almonds
  • cup cooked oatmeal (cooked and fully cooled)
  • 3 tbsp. honey
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • cup whole wheat pastry flour
  • ½ cup dark chocolate chips (I use Lilly's or EnjoyLife)


  • Preheat oven to 325 degrees F.
  • Mix everything except the chocolate chips in a food processor. You should have a nice wet, sticky dough when you're done.
  • Using your spatula, scrape dough into your mixing bowl and mix in chocolate chips.
  • Spoon onto a parchment lined cookie sheet.
  • Bake for 20 minutes.


Please note that the nutrition data is a ballpark figure. Exact data is not possible. Data is for the entire recipe. Number of cookies will vary by how large you make them. Divide this data by the number of cookies you end up with.


Serving: 1batch | Calories: 1301kcal | Carbohydrates: 132g | Protein: 31g | Fat: 76g | Saturated Fat: 30g | Sodium: 103mg | Potassium: 1350mg | Fiber: 20g | Sugar: 71g | Calcium: 574mg | Iron: 6.6mg

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  1. Jessica W says:

    I love your site and am still very new to clean eating…Have been doing ok and eating 60-70% clean… Is there a difference between whole wheat pastry flour and regular whole wheat flour? I am a baker and want to make cookies for my home but dont want to fall off my clean eating just for a sweet tooth. Thanks!

  2. Would these work without the oatmeal? I like oatmeal just wodering if that makes it more like a oatmeal cho chip cookie or not…

    1. The Gracious Pantry says:

      Khadijah – Not really. I mean, you could substitute something I’m sure. But I’m not sure what…

  3. I have more of a salt tooth. However when I do have the urge for something sweet I rarely have the ingredients to make anything to curb it. I live in rural Canada and sometimes do not have the access to sugar free baking ingredients if my pantry is empty. Can I substitute unsweetened bakers chocolate chopped up? Or carob chips? Thanks!

    1. The Gracious Pantry says:

      Robin – Sure!

  4. Hi there! If I use almond meal would the measurement be the same? 2/3 cup?

    1. The Gracious Pantry says:

      Zarah – Not quite, but I think you could get away with it. Maybe just use a scant 2/3 cup. Better to use less and slowly add more than to add too much right away.

  5. Hi there! I just tried making these and not sure where I went wrong…I didn’t use almonds and instead of pastry flour just used regular flour. From reading others comments, that should have been ok right?

    They were really dark, and very mushy, almost runny…. Any suggestions? I want to try them again tomorrow!


    1. The Gracious Pantry says:

      Sarah – You can’t sub with regular flour because it doesn’t absorb as much liquid and the whole grain flour. That’s probably why they were runny. And the almonds give them some bulk.