Chocolate Chip Cookies | With Dark Chocolate
Ishan WijewardanaShare with friends. For bragging rights.
Chocolate chip cookies are the ultimate comfort bake.
Warm, gooey, nostalgic… and usually followed by a sugar crash and mild regret. 🤦
Not these ones.
These chocolate chip cookies are Maybelle-style: softer on your gut, kinder on your blood sugar, and still deeply satisfying. Same joy. Less junk. No sad "healthy cookie" energy.
Psst… want more healthy bakes like this? Join the Maybelle Cookie Club. Guilt-free joy, delivered weekly.
5 Reasons Why We Love These Cookies
- Proper chocolate flavour
- Lower sugar than traditional chocolate chip cookies
- More fibre thanks to oat flour and inulin
- Simple pantry ingredients you can actually find
- No food guilt, no weird aftertaste
These are the cookies you make when you want something sweet… but don’t want to feel like you’ve betrayed your gut. So let's go!
Let's move onto the chocolate chip cookies recipe
---
Ingredients
Dry Ingredients
- 150g oat flour (or finely ground oats)
- 40g inulin powder (for fibre and light sweetness)
- 100g low GI sweetener (you can use coconut sugar, allulose, or a even a blend)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 80g dark chocolate chips (we love 70%+ cocoa)
Wet Ingredients
- 80ml olive oil or sunflower oil
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 2 tbsp milk of choice (dairy or plant based)
Why these swaps work:
Compared to traditional flours, oat flour adds more fibre and softness to the cookie. Inulin also boosts fibre without affecting taste. Lower GI sweeteners, such as coconut sugar and allulose, reduce sugar spikes while keeping that classic cookie vibe.
How to Make Chocolate Chip Cookies (Step-by-Step)
- Preheat your oven to 175°C (fan) and line a baking tray with parchment
- Mix dry ingredients in a large bowl: oat flour, inulin, baking soda, baking powder, and salt.
- Whisk wet ingredients in a separate bowl until smooth and glossy.
- Combine wet and dry until a soft dough forms. Don’t overmix.
- Fold in chocolate chips (this is the best bit).
- Scoop dough into golf ball sized portions and place on the tray.
- Bake for 10–12 minutes until edges are set but centres are soft.
- Cool for 10 minutes (they firm up as they rest).
Pro tip: Slightly underbake. Overbaked healthy cookies are a crime.
---
Pro Tips & Variations
- To make it vegan: Use a flax egg (1 tbsp flax and 2.5 tbsp water)
- To make it gluten free: Oat flour already has you covered (use certified GF oats)
- For higher protein: Add 20 to 30g vanilla protein powder and a splash of milk
- To make it kid friendly: Use half dark chocolate and half milk chocolate chips
- For extra indulgence: Sprinkle sea salt on top before baking. Salt brings out the richness of the chocolate in the cookies.
Serving Suggestions
- Have it as an afternoon snack with tea or coffee ☕
- A lunchbox treat that won’t cause sugar spikes
- Maybe a post dinner “just one more” moment. These moments are our favourites
- Have it warm with yoghurt for dessert. It's soo yummy!
Storage & Shelf Life
- Counter: 2 to 3 days in an airtight container
- Fridge: Up to 7 days
- Freezer: Freeze baked cookies or dough balls for up to 3 months
Reheat for 10 seconds. Life improves immediately.
Nutrition Snapshot (Approximate, Per Cookie)
Here's how these cookies compare to traditional cookies nutritionally:
| Maybelle Chocolate Chip Cookie | Traditional Chocolate Chip Cookie |
| Calories 140 | Calories 180 to 220 |
| Fibre 4g | Fibre 1g |
| Sugar 6g | Sugar 12g to 15g |
Same joy. Less sugar spiral.
Are These Cookies Actually Healthy?
Let’s be clear: these are cookies, not kale.
But compared to standard chocolate chip cookies, Maybelle style cookies:
- Use wholegrain oat flour instead of refined white flour
- Contain added fibre (hello, inulin)
- Rely on lower GI sweeteners rather than straight refined white sugar
- Skip unnecessary fillers and stabilisers
Result? A cookie that feels satisfying without the crash and fits into real life, not diet culture.
🍫 Ingredient Deep Dive: Dark Chocolate. Not All Chocolate Is Just Vibes
Chocolate chips get a bad rep because most cookies use the sweet stuff dressed up as cocoa. We don’t.
Dark chocolate (the real kind) is rich in cocoa solids, and that’s where the interesting science lives.
What makes dark chocolate different:
Dark chocolate contains flavanols and polyphenols, naturally occurring plant compounds that have been studied for their effects on heart health, blood flow, and even brain function.
Here’s what the science says (no wellness fluff, promise):
-
Heart & blood vessel support: A large meta analysis published in The BMJ found that higher chocolate consumption (particularly dark chocolate) was associated with a lower risk of cardiovascular disease and stroke.
- Improved blood flow & circulation: Cocoa flavanols have been shown in controlled trials to improve endothelial function, basically helping blood vessels do their job properly.
-
Brain & mood effects: Research suggests cocoa flavanols may support cognitive performance and mental fatigue, especially during demanding tasks.
Dark chocolate isn’t just indulgent, it’s biologically active. When used thoughtfully (and not drowned in sugar), it brings depth, richness, and some quietly impressive benefits to a cookie.
When to Eat This Cookie
Chocolate chip cookies don’t need to be mysterious, they just need the right moment.
We think this cookie is best had during mentally demanding days
Because cocoa flavanols have been studied for their effects on mental performance, this cookie is a great companion for:
- Long work sessions
- Creative blocks
- That “I’ve stared at this screen too long” feeling
Ingredient FAQs
Is oat flour healthier than regular flour?
Yes, for most people. Oat flour contains more fibre and beta glucans, which help with fullness and digestion compared to refined white flour.
Is inulin good for gut health?
Inulin is a prebiotic fibre that feeds beneficial gut bacteria. Start small if you’re new to it, your gut will thank you later.
Are these chocolate chip cookies low sugar?
They’re lower sugar, not sugar free. You’ll get sweetness without the overload.
Can I use olive oil in cookies?
Absolutely. Olive oil creates a softer texture and adds healthy fats. However, sometimes it can give the cookies a savoury taste. Try it and see if you like it, it is an acquired taste.
Do healthier cookies taste different?
These taste like cookies. Just… better afterwards.
PS Before you go :🍪 Join The Cookie Club
Love recipes like this?
Join The Maybelle Cookie Club for weekly better for you recipes, ingredient breakdowns, and behind the scenes experiments from our kitchen.
PPS: All cookie recipes are developed in the Maybelle kitchen, where every recipe is tested multiple times for taste, texture, and better nutrition. We also work with our in-house doctor and nutrition expert to validate all our health claims!