Ingredients needed
- Almond flour– Blanched almond flour gives the chocolate chip cookies a light texture. It’s also grain free, so keeps the cookies low carb, too. Avoid using almond meal, as it will make the cookies denser.
- Arrowroot starch– Works with the almond flour to keep the cookies soft and chewy, without falling apart or needing eggs. You can also use cornstarch if you’d like.
- Baking powder– Gives the cookies some rise and width.
- Coconut oil– Replaces any need for butter, while keeping the cookies buttery and soft.
- Maple syrup– Gives sweetness to the cookies, without being overpowering. You can replace this with agave nectar or honey (although honey can be a little overpowering).
- Vanilla extract– A MUST for any good cookie recipe.
- Milk of choice– I used unsweetened almond milk, but any milk of choice will work.
- Chocolate Chips– Use a mix of mini chocolate chips and standard chocolate chips to ensure there are mouthfuls in every bite.
Instructions
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Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a cookie sheet. Set aside.
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In a large mixing bowl, combine your dry ingredients and mix well.
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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.
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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.
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Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape.
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Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely.
