If I had to come up with a list of my favorite desserts, chocolate chip cookies would definitely be in my top three. I mean they’re a classic for a reason. And there’s really nothing better than a freshly baked one still warm from the oven. I could eat one every day and be happy. But since I’m all about balance these days – I created Healthier Chocolate Chip Cookies to keep my cookie habit in check.
These Healthier Chocolate Chip Cookies are a staple in my house. And the best thing about them is that they’re super customizable. Made with almond flour and lightly sweetened with maple syrup, they’re the perfect base for any add-ins! I usually go with a good handful of coarsely chopped dark chocolate….cause I can’t get enough of those melty chocolate pools. But I’ve also been known to add in some crushed freeze dried berries or some shredded coconut.
The other great thing about these Healthier Chocolate Chip Cookies is that they’re crazy easy and quick to make. All you need is a whisk and a bowl and with less than 10 minutes of actual work – you can be eating these cookies! And did I mention that they’re gluten-free, vegan, and refined sugar free? So basically they’re a cookie everyone can love.
I hope you’ll give these Healthier Chocolate Chip Cookies a shot! They can also be made into cookie bars like the picture below….just in case you’re feeling like something a little different. I included instructions on how to make the cookie bars in the recipe notes – so don’t forget to check those out!
Healthier Chocolate Chip Cookies (vegan, gluten-free, and naturally sweetened)
A healthier take on Chocolate Chip Cookies. These almond flour cookies are vegan, gluten-free, and lightly sweetened with maple syrup. But still full of melty pools of dark chocolate!
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 12 cookies 1x
- 1 ¾ cup almond flour
- ½ cup arrowroot flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 – 4 tablespoons pure maple syrup (depending on how sweet you want it)
- ⅓ cup melted coconut oil
- 1 tablespoon almond milk (or other non-dairy milk)
- 2 teaspoons vanilla extract
- 2 ½ ounces dark chocolate, coarsely chopped (about ⅓ cup)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the almond flour, arrowroot flour, baking soda, and salt.
Add in the maple syrup, coconut oil, vanilla, and almond milk and stir until everything comes together in a very thick dough. Then stir in the dark chocolate and any other mix-ins you feel like adding!
Take 2 tablespoons worth of dough, roll into a ball, and place on your lined baking sheet. Using the palm of your hand, gently flatten the dough into the shape of a hockey puck. Repeat this process with the rest of the dough.
Bake for 8 – 10 minutes or until the cookies are a light golden brown. Place the baking sheet on a cooling rack and let the cookies cool for at least 10 minutes. They need a little time to set up!
*These can also be made as cookie bars! Line an 8-x-4 pan with parchment paper – leaving a one inch overhang on both sides. Make the dough as instructed and then press it evenly into the pan. Bake for 15 – 18 minutes or until the bars are light golden brown and look just set. Let the cookie bars cool in the pan for at least 20 minutes before digging in.
Keywords: gluten-free, dairy-free, vegan, naturally sweetened, refined sugar free, healthy baking, cookies