Healthy Soft Chocolate Chip Cookies
Soft and chewy chocolate chip cookies that are vegan, paleo, keto, gluten-free, dairy-free, and refined sugar-free! They are a perfect (healthy) dessert for any time of the year!
Ingredients
- 2 Tbsp melted coconut oil
- 2 tsp vanilla extract
- 5 Tbsp almond milk *
- 7 Tbsp maple syrup
- 1/4 cup Arrowroot starch
- 2 cups Almond flour **
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350F and lightly line a large baking tray with parchment paper.
- If using solid coconut oil, place in microwave for 30-45 seconds until liquid. Remove and add in maple syrup. Mix until combined. Let cool for 5 minutes in the fridge.
- In a large bowl, completely mix arrowroot starch, almond flour, baking powder, and salt. Once combines, add in coconut oil and maple syrup mixture as well as the vanilla extract and almond milk. Fold in all your chocolate chips.
- Form 12 - 16 small balls with the cookie dough and evenly spaced on the lined baking tray. Gently press down on each ball to form a “cookie” shape. Do not overpress, you will take away from the fluffy-ness!
- Bake for 12 - 16 minutes, or until golden brown with slightly crisp edges.
- Let cool before serving, and enjoy!
Notes
* MILK OPTIONS: I love almond milk, but any type of milk should work in this recipe.
** FLOUR OPTIONS: I used almond flour here and absolutely loved it! However, any all-purpose flour, whole wheat flour, or all-purpose gluten-free blend should work with a 1:1 ratio. I would NOT substitute coconut flour.
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!