Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
