These double chocolate chip cookies are so rich and chewy you won’t realize that they’re butter-free or low carb.
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Double Chocolate Chip Cookies Recipe
- 2 large bowls
- Cookie sheet
- Measuring Cups & Spoons
- 2 Tablespoons Avocado Oil (or alternative)
- 3 Tablespoons Honey
- ½ teaspoon Vanilla Extract
- 3 Tablespoons All Purpose Flour (any wheat flour)
- 2½ Tablespoons Unsweetened Cocoa Powder
- ¼ teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/3 cup Chocolate Chips (see notes)
- Preheat the oven to 350°F.
- Mix the oil, honey and vanilla extract together well, until it all looks like honey again.
- In a separate bowl, gently mix together the flour, baking soda and salt.
- Add the flour mixture to the butter mixture and stir well, scraping mixture off the sides of the bowl as needed. Once well mixed, continue to mix for 35 to 45 seconds by hand, or 20 seconds with a mixer. This is an important step that can't be skipped because it keeps the cookie from falling apart.
- Add the chocolate chips to the batter and stir to evenly distribute.
- Scoop 1 tablespoon worth of batter onto a cookie sheet and press down the batter with the back of a spoon just slightly so no chocolate chips are stacked.Repeat with the remaining batter, placing the cookies 1 inch apart.
- Place the cookie sheet in the oven on the middle rack and bake for 7 to 8 minutes. Let the cookies cool completely on the cookie sheet. Use a metal spatula to remove the cookies.
See notes below.
Easy Double Chocolate Chip Cookies
No need for a mixer with this easy recipe. You can mix the entire batter with a spoon by hand!
Healthy Double Chocolate Chip Cookies
The main purpose of this cookie was to make it with honey instead of sugar, because honey has a lesser affect on your blood sugar than sugar, and in changing the honey I had to change everything else.
As a result, the butter changed to avocado oil – much less oil than normal – and the egg had to be removed.
So this double chocolate chip cookie recipe has much less sugar, carbohydrates and fat than any other recipe, making it healthier.
The Perfect Double Chocolate Chip Cookie
The perfect chocolate chip cookie is slightly crunchy on the outer edge, chewy, soft and gooey towards the middle, and completely chocolatey and satisfying.
I REFUSED to sacrifice any of that when swapping all the sugar for honey.
After something like 25 batches, I achieved the perfect double chocolate chip cookie recipe with honey instead of sugar.
Substitutions for this Recipe
To make this recipe dairy free, purchase dairy-free chocolate chips. Every other ingredient in this recipe is dairy free.
Liquid sweetener must be used for this recipe. The only sweeteners that can be substituted for honey are agave and maple syrup.
Agave is a great low glycemic sweetener – lower than honey, meaning it has a lesser effect on glucose. As such, it is the better choice over maple syrup. Like honey, it can be light or dark, and the lighter color is milder in taste.
Nature Nate’s honey is my preferred brand, but use whichever honey you like because your taste buds are accustomed to it.
Whether the honey is advertised as pure, raw, unfiltered, or anything else doesn’t matter. The nutritional benefits of raw/unfiltered honey leave when heated.
A flour with gluten is necessary for this recipe because there’s no egg. If you try to use a gluten free flour (chickpea, coconut, almond, etc.) and add an egg, you will not get the same cookie.
Both eggs and gluten act as binders in baking, holding the final product together. Since this recipe is eggless, the gluten is necessary to hold the cookie together.
I used all purpose flour, but using whole wheat flour is recommended because it’s healthier and lower glycemic. It takes away only 1 carb per cookie, but because it’s whole wheat your body will process it more slowly.
Iodized salt is always recommended unless you’re familiar enough with using other salts in baking.
To keep this recipe completely refined sugar free, use sugar free chocolate chips from Hershey’s or Lily’s. Hershey’s uses an artificial sweetener that tastes similar to sugar, and Lily’s uses stevia. Both brands can be found at Walmart.
The darker the chocolate, the healthier it is. Chocolate chips that are 60% or greater cocoa are your best bet. BUT if you’re not a fan of dark chocolate, or if you’ve never tried it, stick to the milk chocolate chips because the darker the chocolate, the more bitter it is.
Other Chocolate and Cookie Recipes
Store in a closed container, plastic baggie, or wrapped in plastic wrap, and layer wax paper in between each cookie so they don’t stick together. Place them in the refrigerator for longest life.
Because the honey is so moisture heavy, enclosing the cookies in a container will make them very soft. It’s recommended that you keep them in the refrigerator so they remain stiff; then remove the number you want to eat and let them reach room temperature outside of the wrapping or container.
You can also wrap and freeze individually.
FAQs for Double Chocolate Chip Cookies Recipes
Double chocolate means using two different forms of chocolate. In double chocolate chip cookies, this is normally cocoa powder and chocolate chips.
– To make double chocolate chip cookies from scratch you’ll need a fat (butter or oil), sweetener, vanilla extract, flour, eggs (depending on your sweetener), salt, baking soda, cocoa powder and chocolate chips.
– After mixing or creaming the fat and sweetener together, mix the extract and eggs (if using) in well. In a separate bowl, mix the dry ingredients together, then add the dry mixture to the wet mixture and mix until well combined.
– Semi sweet chocolate chips are the best chocolate chips because they’re very milky and sweet, but any chocolate that’s 60% (or more) dark is healthier and better for diabetics.
– The darker the chocolate, the less sweet it is and more bitter. So if you want to be healthier but aren’t used to dark chocolate, start at 60% and work your way up.
– Eggs make the final product richer in taste, softer, fluffier and more moist.
– Most noticeably, adding an egg to chocolate chip cookies will result in a much softer, almost cake-like, cookie.
– Adding an egg to this recipe will completely alter the final cookie significantly, making it like a small round cake.
– Fluffy cookies come from (1) creaming the butter and sugar together for too long, because it adds air to the batter, or (2) adding too many eggs. Most chocolate chip cookie recipes call for room temperature butter to be creamed with the sweetener for 4 to 5 minutes.
– Yes: cookies baked at 375 degrees Fahrenheit will bake the outer edges faster and leave the middle soft, gooey (but cooked) and chewy.
– This recipe must be follow exactly.