Healthy Chocolate Chip Cookies

These craveworthy chocolate chip cookies—made with whole-wheat flour—are wonderfully crisp around the edges and chewy in the middle; the soft center comes from using all brown sugar (no granulated) and a drizzle of honey.

Use an already-made batch of our Nutty Whole-Grain Granola to whip up these scrumptious cookies.

Butter moves from nutty and brown to bitter and burned quickly, so be sure to take the pan off the heat once it turns amber-brown. To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch.

A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.

This gluten-free, dairy-free, egg-free, and no-bake nostalgic indulgence is totally safe to spoon straight from the food processor—in fact, we encourage it. Chickpeas may sound unconventional, but they pack protein and lend a pleasing nutty texture and flavor. For a variation, form the mixture into balls and freeze to make cookie dough truffles.

You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they'll be too round and undercooked.

How do you improve the perfect chocolate chip cookie? Make it bigger! These ample treats bring out the little kid in everyone when paired with a glass of milk and a mug for dunking. Each batch makes only 6 cookies, so you might want to double the recipe for a crowd.

These chocolate and coconut treats will certainly have Santa coming back for more. Don't forget the milk, too!

This reader recipe was developed by Marcie Dixon of Arlington Heights, Illinois, who recommends using bittersweet chocolate instead of milk chocolate for these decadent cookies. "Not only does it have less sugar," she said, "but it has a deeper flavor, too." Double the recipe and keep these 94-calorie cookies in the freezer for when you're in need of a healthy treat.

"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies," said reader and recipe developer Cathy Brixen. "I found I could reduce the usual amount of sugar and butter."

If you're looking for a go-to chocolate chip cookie recipe, this one is definitely a keeper. Store the cookies for up to one week in an airtight container (if they last that long!). We suggest keeping a dozen in the freezer for cookie craving emergencies.

Trust us, you’ll want to keep a batch of these on hand. Oatmeal adds wholesome whole grains to these chocolate chip cookies, while mini-chips ensure a bit of chocolate in every bite. If you're a smart cookie, you might double the recipe and freeze some of the dough for a quick batch later.

Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.

Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.

To give these indulgent bars an even consistency, chop the walnuts the same size as the chocolate chips. If you can’t find gluten-free graham cracker crumbs at the grocery store, you can easily order them online as whole crackers and crush them yourself.

This is one of the best chocolate-chip cookies you'll ever make—and it doesn't scrimp on chocolate. Making chocolate chip cookies with applesauce is the secret to soft and chewy cookies without a lot of fat.