These healthy chocolate chip cookies are soft, chewy, and filled with chocolate in every bite, yet made with wholesome ingredients you can feel good about. They come together quickly, require no chilling, and deliver bakery-style flavor with a tender center and lightly crisp edges.
Why You’ll Love This Recipe
These cookies are fast to make and perfect for busy days when a sweet craving hits. The ingredients are simple and nourishing, with no refined flour or eggs required. Despite being healthier, the taste and texture are exactly what you want from a classic chocolate chip cookie: sweet, rich, soft in the middle, and satisfying from the first bite to the last.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups blanched almond flour
1/4 cup arrowroot starch
1 teaspoon baking powder
1 teaspoon vanilla extract
6 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/4 cup milk of choice
1/2 cup chocolate chips
Directions
Preheat the oven to 175°C / 350°F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, combine the almond flour, arrowroot starch, and baking powder. Mix until evenly combined.
In a small bowl or saucepan, gently heat the coconut oil and maple syrup until melted. Stir until smooth.
Pour the melted mixture into the dry ingredients. Add the vanilla extract and milk, then mix until a thick cookie dough forms.
Fold in the chocolate chips until evenly distributed.
Divide the dough into 16 portions. Roll each portion into a ball, place on the prepared tray, and gently press down to form a cookie shape.
Bake for 12–15 minutes, until the edges are lightly golden.
Remove from the oven and allow the cookies to cool completely before serving.
Servings and timing
This recipe makes 16 cookies.
Preparation time is about 10 minutes, and baking time is 12–15 minutes.
Total time from start to finish is approximately 25 minutes.
Variations
You can swap the maple syrup for honey or agave syrup if preferred. For a nut-free version, sunflower seed flour can replace almond flour in equal amounts. If you enjoy extra texture, add chopped walnuts or almonds. For a less sweet cookie, reduce the chocolate chips slightly or use dark chocolate with a higher cocoa percentage.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 1 week. They can also be refrigerated for up to 2 weeks for extended freshness. For longer storage, freeze the cookies in a freezer-safe container for up to 6 months. To enjoy again, let frozen cookies thaw at room temperature or warm briefly in the oven.
FAQs
Can I use a different flour instead of almond flour?
Yes, sunflower seed flour or walnut flour work well as substitutes, using the same measurements.
What can I use instead of arrowroot starch?
Cornstarch or tapioca flour can be used in equal amounts.
Why didn’t my cookies spread much?
These cookies are designed to hold their shape, so pressing them down before baking is important.
Can I make these cookies vegan?
They are already vegan as written, provided your chocolate chips contain no dairy.
What type of milk works best?
Any milk works well, including almond milk, oat milk, or regular dairy milk.
Can I reduce the sweetness?
You can slightly reduce the maple syrup, but the texture may be a bit drier.
Are these cookies gluten-free?
Yes, all the ingredients used are naturally gluten-free.
How do I know when the cookies are done?
The edges should be lightly golden while the centers remain soft.
Can I add other mix-ins?
Yes, dried fruit, chopped nuts, or shredded coconut can be added in small amounts.
Why are my cookies crumbly?
If the dough feels too dry, add an extra tablespoon or two of milk until it holds together.
Conclusion
These healthy chocolate chip cookies prove that better-for-you treats can still taste indulgent and satisfying. With simple ingredients, quick preparation, and a soft, chewy texture, they are perfect for everyday baking or sharing with friends and family. Once you try them, they’re sure to become a regular favorite in your kitchen.
These healthy chocolate chip cookies are soft, chewy, and naturally gluten-free, made with almond flour and sweetened with maple syrup. They’re quick to prepare, dairy-free, and perfect for a wholesome treat.
Ingredients
2 cups blanched almond flour
1/4 cup arrowroot starch
1 teaspoon baking powder
1 teaspoon vanilla extract
6 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/4 cup milk of choice (dairy or non-dairy)
1/2 cup chocolate chips
Instructions
Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix almond flour, arrowroot starch, and baking powder.
In a separate bowl, gently warm coconut oil and maple syrup. Stir until combined.
Pour the wet mixture into the dry ingredients. Add vanilla extract and milk. Mix until a thick dough forms.
Fold in the chocolate chips evenly.
Divide dough into 16 pieces. Roll into balls, place on the tray, and gently press into cookie shapes.
Bake for 12–15 minutes until edges are golden.
Cool completely on the tray before serving.
Notes
Use cornstarch or tapioca starch if arrowroot isn’t available.
Sunflower seed flour can replace almond flour for a nut-free version.
For less sweetness, use fewer chocolate chips or darker chocolate.
Press cookies down before baking as they won’t spread much.
Add extra milk if the dough is too dry or crumbly.
