Low-Calorie Chocolate Chip Cookies
These Low-Calorie Chocolate Chip Cookies are soft, chewy cookies made with almond flour, maple syrup, coconut oil or butter, milk, vanilla, and chocolate chips.
Print
Pin
Servings: 16
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch
- 1 tsp baking powder
- 1 tsp vanilla extract
- 6 tbsp maple syrup
- 2 tbsp coconut oil or butter
- 1/4 cup milk
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F / 175°C.
- Line a large baking tray with parchment paper or prepare a cookie sheet.
- Set the prepared baking tray aside.
- In a large mixing bowl, combine the blanched almond flour, arrowroot starch, and baking powder.
- Mix the dry ingredients until evenly combined.
- Place the coconut oil and maple syrup in a microwave-safe bowl or small saucepan.
- Heat until the coconut oil is fully melted.
- Whisk the coconut oil and maple syrup together until smooth and combined.
- Add the melted coconut oil and maple syrup mixture to the dry ingredients.
- Add the vanilla extract and milk.
- Mix thoroughly until a soft cookie dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Divide the dough into 16 small balls.
- Place each dough ball on the prepared baking tray, leaving space between each cookie.
- Gently press each dough ball into a cookie shape, as almond flour cookies do not spread significantly during baking.
- Bake for 12 minutes, or until the cookies are lightly browned.
- Remove the baking tray from the oven.
- Allow the cookies to cool completely on the tray before serving, as they will firm up as they cool.
- Serve once fully cooled.
Notes
To make these Low-Calorie Chocolate Chip Cookies gluten free, use certified gluten-free blanched almond flour and certified gluten-free arrowroot starch.
Confirm that the baking powder is labeled gluten free, as some brands may contain gluten-based additives or be processed in shared facilities.
Use gluten-free chocolate chips and verify that the maple syrup, milk, coconut oil, butter, and vanilla extract are gluten free.
If using plant-based milk, choose a certified gluten-free option, especially oat milk, which may be cross-contaminated with wheat.
Use clean mixing bowls, utensils, measuring tools, baking trays, and parchment paper to prevent cross-contamination when baking for someone with celiac disease or gluten sensitivity.