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The Best Healthy Cookies (from the Healthier Together cookbook)

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These chocolate chip cookies are gluten free, refined sugar free and dairy free. Optional vegan with a chia egg!
These chocolate chip cookies are gluten free, refined sugar free and dairy free. Optionally vegan with a chia egg!

My cookbook launch week is finally here, and whew, has it been a doozy! I can’t believe that after two years of work, Healthier Together is finally out in the world! The book is doing well beyond my wildest expectations—we hit number one in a number of Amazon categories, and so many of you are re-making the creations. My agent actually called me this morning to say that we’re thisclose to a huge tipping point on Amazon, so if you haven’t bought your copy yet, and want to purchase it on Amazon, please please do. Apparently, when books hit this point, they show up better in search and on rankings basically forever, so it’s a huge deal and I’d be eternally grateful.

To celebrate the launch, I wanted to share one of the most popular recipes in the book—the #besthealthycookies. You may have already seen the remakes on Instagram, but these refined-sugar-free, gluten-free cookies are the real deal: they use only a few simple ingredients to create a perfect cookie that’s crispy on the outside and chewy in the center (just the way I like it!).

Because they’ve been SO popular, I decided to share the recipe with you (if you want the rest of my healthy dessert recipes, including the Salted Caramel Crack Popcorn and the Fun-Size Snickers bar, you can find them in the Healthier Together cookbook!).

I’m also running a little giveaway on Instagram—if you make the Best Healthy Cookies, tag them, well #besthealthycookies and tag me (@lizmoody) to be entered to win my FIVE favorite healthy cookbooks of the year. Yes, you heard me right—FIVE.

I can’t wait to see your creations!!

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These chocolate chip cookies are gluten free, refined sugar free and dairy free. Optional vegan with a chia egg!

The Best Healthy Cookies

  • Author: Liz Moody
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 68 Cookies 1x


Sometimes you think you want a creative twist on a cookie (pretzel, potato chip, butterscotch, coffee!), but, ultimately, nothing beats the classic: a perfect, grain-free chocolate chip cookie. These babies have everything you want: the crispy edge that cedes to a chewy center; a rich buttery flavor; studs of walnuts, oats, and chocolate chips – yet they’re completely gluten-free and refined sugar-free, packed with protein, and won’t spike and crash your blood sugar as a normal cookie would. (My husband uses this as an excuse to eat them for breakfast, but you do you…)


  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted creamy almond butter (well stirred)
  • 1/4 cup almond flour
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped walnuts
  • 1/4 cup rolled oats
  • 1/4 cup dark chocolate chips or chopped dark chocolate
  • Maldon or flaky sea salt, to sprinkle (optional)


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick – that’s okay)
  3. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
  4. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to eat small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.


  • This recipe works well with other nut butters like cashew but always remember when using nut butters in recipes: make sure to stir it well beforehand as the oils can separate. 

Get Healthier Together

If you like these recipes, you’ll LOVE my new cookbook, Healthier Together.

Featuring 100+ recipes, including Actually Delicious Green Detox Soup to healthy Fun Size Snickers Bars and The Best Healthy Chocolate Chip cookies, and an entire “Fast, Cheap, & Easy” section devoted to weeknight meals, this is a cookbook that makes it easy to get healthier—and more importantly, happier.

Peek Inside The Book

Or get your copies at: Amazon | Barnes & Noble | IndieBound


Let me know what you think!

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  1. Julie says:

    These really are the best! Will definitely be making them again soon.

    1. Liz Moody says:

      There’s a reason they’re called the Best Healthy Cookies 🙂 I’m so glad you like them! xo, Liz

  2. Emily says:

    These are really good. I only had natural pnut butter so used that in place of almond butter. Made them twice- once with coconut sugar and once with sucanat (a little less than the amount called for using coconut sugar). Both were great. These do not give you a sugar rush/crash, and you can feel that they are nutrient dense… in the best way 🙂 Will be making with almond butter next time!

    1. Liz Moody says:

      Hi Emily, I’m so glad you liked them! This recipe works with any nut butter (as long as you stir before you add it), so great call on adding the peanut butter!! xo, Liz

  3. Ty says:

    Love these cookies! A staple in my house! All of your recipes are delicious

    1. Liz Moody says:

      Hey Ty, Thanks so much! Aren’t the cookies the best?! xo, Liz

  4. Jeanine says:

    Delicious!! Crispy! Better than any store bought cookies!

    1. Liz Moody says:

      I totally agree 🙂 So glad you like them!
      xo, Liz

  5. Dottie says:

    Was looking for yet another gf chocolate chip cookie to try and came upon these – accidentally left out the oats but they were FABULOUS NONE THE LESS! Began perusing your recipes-how have I not known about you? Your recipes are fabulous – the best texture of any GF recipes I’ve tried (and I’ve tried them all). After making these I made the banana bread muffin tops-BRILLIANT!

    1. Liz Moody says:

      Hey Dottie,
      Welcome to the blog! Thanks for all your kind words. I’m glad you loved the cookies and the banana bread muffin tops! They’re two of my faves for sure.
      xo, Liz

  6. hannah says:

    I literally do not use any other chocolate chip cookie recipe anymore. These are so so yummy! This page in my cookbook is covered in chocolate because I make them all the time. I’ve found following the recipe exactly (I get a little lax while baking sometimes- a fatal flaw!) provides the best results! My family usually hates “healthier alternatives” to dessert and didn’t even notice with these cookies!

    1. Liz Moody says:

      Hi Hannah,

      I love to hear this! Aren’t these cookies the best?

      Xo Liz

  7. Maggie says:

    Truly the best healthy cookie recipe! They do not taste like a “healthier alternative” just chewy on the inside and crisp edges. Thank you for sharing this recipe!

  8. Jessica says:

    Simple and delicious recipe! I love the better-for-you ingredients. I added a bit of cacao nibs to the mix for some added crunch and nutrients, which turned out great. Hoping these last at least 24 hours. Wish me luck!

  9. Hilary says:

    These are really good! I used coconut flour and added a splash of almond milk at the start. Looking forward to trying with almond flour when I have it. Not overly sweet but satisfy the cookie craving. Thank you

  10. Bernadette says:

    Baked yesterday and enjoyed this morning. Found the dough crumbly but rolled into balls with my palms and didn’t flatten much on the tray. Baked perfectly. Crunchy’ish on the exterior and soft inside. Perfect! Note: used Lily’s Dark Chocolate Baking Chips (sugar free) and I do find these hard to mix into dough – they get oily and don’t stick will. Bake up nice, though, and terrific flavor.

    1. Liz Moody says:

      Hi Bernadette—Thank you for your positive words. Glad you enjoyed the recipe!
      Xo Liz

  11. Laura says:


  12. Laura says:

    Loved these addictive cookies! Recipe in U.S. magazine printed 1/2 cup of Almond flour. That’s what I’ve been using. Plus, instead of chocolate chips, I used dried cranberries , and 1/4 teaspoon of cinnamon! Popular hit in my house.

  13. Laura says:

    Calories & CARB count please

      1. Laura says:

        I never received an email with your response! I just saw this response,when I went to ask you again. There is a referral to a website! Thank you. I’ll give it a try.

  14. Gabbie says:

    Best cookies ever!!! I’ve made these so many times I lost count. Healthy and quick!

  15. Evelyn says:

    Awesome … delicious …. easy … great tasting. Family loved them

  16. Claire says:

    I have been baking lots of healthy recipes while home with my family and have been unable to find one that doesn’t taste “too healthy” to them UNTIL THESE. Cookies are my favorite food and I am SO HAPPY to have a healthier go-to that are insanely good. Thank you Liz!!!

  17. Tera says:

    These were great! I was a little worried because the batter is SO sticky, but these cookies turned out beautifully and they taste great as well. I may have already eaten three myself…?

  18. Christene Dorsett says:

    The best!! Legit cookie and tastes SO yummy!!! Thankyou Liz!!!

  19. Jess says:

    Loved it! I have a question though…. we should be storing them uncovered, as in…. just leave them out on a plate? It feels weird not to seal them in an airtight container… can someone clarify? As delicious as they are, I definitely can’t finish 9 cookies in one sitting!! Thanks!

  20. Tori says:

    Loved these. The best indulgence sweet that doesn’t make my stomach churn. I’ve tried these and the salted cookie dough banana bread and oh my god.. Liz please don’t ever stop. These are amazing. Also… which almond butter is your go to with the cookies? I used Justins not sure if there is one that works better??

  21. Alexa says:

    Whilst I did super love these cookies (the taste is incredible) I did make a mistake that I want others to learn from – mixing gorgeous natural almond butter with its lovely natural oils plus a cold egg means it will stiffen very quickly, before you even add in your dry ingredients. I added a bit of almond milk to loosen a bit and they still tasted amazing but were a bit tough. Totally (my own!) human error, definitely keep your eggs at room temp folks!

  22. Lane Beachler says:

    Not to say my expectations were low, but I didn’t think they would honestly be some of the best cookies I’ve ever eaten. Like, better than the traditional brown sugar-y chocolate chip I made a few weekends ago.

    They garnered approval from my sig o, who prefers unhealthy desserts. Yeah. That good.

  23. Lane says:

    Not to say my expectations were low, but I didn’t think they would honestly be some of the best cookies I’ve ever eaten. Like, better than the traditional brown sugar-y chocolate chip I made a few weekends ago.

    They garnered approval from my sig o, who prefers unhealthy desserts. Yeah. That good.

  24. Amber says:

    These were soooooooo good! I just found out my little girl has an egg allergy and since I’m still nursing her I have to cut out everything with egg 🙁 do you think these would still work with a flax egg or is the actual egg essential for lifting the cookies? Would love your thoughts before giving it a go 🙂

    1. Marlene says:

      They work with Bob’s Red Mill egg replacer! I also tried them with aquafaba, but that spread too much.

      1. W.M. says:

        These cookies are amazing! Hard to believe they’re free of gluten, dairy and refined sugar. I’ve made them 3 times in the past week and a half and a batch doesn’t even last 12 hours in our house.

    1. Liz Moody says:

      Hi Melissa — Yes, this would work!
      Xo Liz

  25. Rona Natal says:

    Made the cookies last week they were a hit. Had them for breakfast a couple days.

    1. Ivette says:

      The cookies were delicious. I added cocoa because I love chocolate and came out good.

  26. Susan in CA says:

    These are delicious! Husband said these are the first gluten-free cookies he’s liked. Easy to eat them all. This recipe made 12 cookies for me. I’m going to try some sub-ins next time.

  27. Susan in CA says:

    Delicious. Will make again. How many calories per cookie? Need for My Fitness Pal. Thanks!

    1. Tess says:

      you can create recipes on MFP 🙂 add in ingredients and quantities used + servings (12 cookies etc.) i do this for large meal recipes all of the time!

  28. Linda Wieseneck says:

    What is the nutritional information for the cookies?

  29. Sally Cordier says:

    I love everything about these cookies! Not too sweet but totally satisfying. It’s hard not to eat too many.

    1. Nadia ismail says:

      Best gluten free, refined sugar free cookie recipe out there! Made a batch last night and my husband cleaned them out. Will be making it again today. Quick question can the cookie dough be frozen?

  30. Annie says:

    These cookies turned out AMAZING! Incredibly easy to make. I used different nuts and nut butters. Very little cleanup… you may want to make 2 batches right off the bat ?

  31. Leah says:

    I already made these from the recipe on the cookbook page… Thanks for making it easier to read and for the DELICIOUS cookies and for sharing my photos of them!!! My book is in the mail!

    1. Liz Moody says:

      I’m so glad you liked them and of course!! Enjoy the book!

      1. Jennifer says:

        Can I replace the almond flour with another gluten free flour?

        1. Liz Moody says:

          Hi Jennifer – Do you have Cassava Flour? This would work!
          Xo Liz

      2. Donna De Carlo says:

        Liz, recipe looks great and can’t wait to try it. However as written, the cookies use rolled oats which are not gluten free. Perhaps the recipe should state : gluten free oats which are available at Trader Joe’s. Thanks!

      3. Danika says:

        Has anyone tried freezing some of the batter so as not to eat the entire batch??