Healthy Chocolate Chip Cookies with Flax Milk
My son is now at the age where he's asking for sweets... cookies, lollipops and the like. I try to avoid cane sugar at home when possible. I love baking with maple syrup as it doesn't give his blood sugar the same spike. I don't believe in depriving him of sweets because then they become this thing he'll covet. Instead we make delicious, healthier treats together that he loves and I feel good giving him.
Who doesn't love a good chocolate chip cookie?! I love these because they are guilt free! So easy to make and they come together in 5 minutes flat. The almond flour gives them protein as does the flax milk! They have a chewy consistency and I promise you won't be able to eat just one.

Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 6 tablespoon maple syrup
- 2 tablespoon coconut oil
- 1/4 cup Flax milk
- 1/2 cup of chocolate chips of choice
Instructions
- 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 flax milk, and mix very well. Fold in your chocolate chips.
- Form 16 small balls with the cookie dough. Place each ball on the lined tray and press each one lightly, into a cookie shape.
- Bake for 12-15 minutes, or until lightly brown. Remove from the oven and allow to cool completely.