Best Healthy Chocolate Chip Cookies

• servings: 16 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 cups blanched almond flour

1/4 cup arrowroot starch (* See notes)

1 teaspoon baking powder

1 teaspoon vanilla extract

6 tablespoon maple syrup (** See notes)

2 tablespoon coconut oil

1/4 cup coconut milk (*** See notes)

1/2 cup chocolate chips of choice

Directions

Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside.

In a large mixing bowl, combine your dry ingredients and mix well.

In a microwave-safe bowl or in a saucepan over the stove, combine your coconut oil and syrup, and heat until melted. Whisk together until combined.

Add the syrup/coconut oil mixture to the dry mixture, along with the vanilla extract and coconut milk, and mix very well. Fold in your chocolate chips.

May need to freeze for a bit first. Then form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one into a cookie shape (won’t really rise or melt in oven).

Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely.

Notes

Can sub agave for syrup and can use any type of milk. Can sub diff kind of starch but arrowroot will work best.