Healthy Maple Syrup Chocolate Chip Cookies
These allergy friendly chocolate chip cookies are sweetened with maple syrup, no sugar needed! They’re healthy, made with almond flour, no eggs, made in 1 bowl with no chilling time, and very keto friendly.
I made these cookies on a whim with my 3 year old when he was asking to make chocolate chip cookies using what we had.
I used almond flour and tapioca flour to keep them gluten free. Add in the tapioca flour gives them more of a cookie like texture versus all almond flour (which can get crumbly). I sweetened them with all pure maple syrup to keep them refined sugar free (no sugar needed at all!). And left out the egg, so egg free!
I’m shocked at how well they turned out!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Maple Syrup Chocolate Chip Cookies
These allergy friendly chocolate chip cookies are sweetened with maple syrup, no sugar needed! They're very healthy, made with almond flour, no eggs needed, and very keto friendly.
Ingredients
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/3 cup maple syrup
- 1/4 cup unsweetened Original flavor Nutpods
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- flaky sea salt for topping (optional)
Equipment
Instructions
- Preheat your oven to 350ºF.
- Line 2 baking sheets with parchment paper.
- In a medium size bowl, add your dry ingredients and whisk to combine.
- In the same bowl, pour in all the wet ingredients over the dry ingredients. Mix together until the batter is fully combined.
- Add in the chocolate chips, and fold them in with a spatula until fully combined.
- Use a medium cookie scoop (or measure out 1.5 tablespoons) to divide up the cookie dough. Lightly press the cookie dough to flatten and form the shape of the cookie. I like to oil my fingers with a bit of coconut oil so my fingers don't stick to the cookie dough while pressing out.
- I like to manually press in a few more chocolate chips on top of the flattened cookie dough before baking, this will make your cookies look so much prettier. Then, sprinkle with flaky sea salt.
- Bake for 13-15 minutes until the cookies are set and the edges are just starting to turn golden brown.
- Remove from the oven and allow to cool. Enjoy warm or room temperature.
- Leftover cookies will keep open to the air on the counter for at least 3 days, in an airtight container refrigerated for at least 2 weeks, or frozen for at least 1 year.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
Nut Free: I haven't tried this, but I've heard tiger nut flour is a great baking substitution for almond flour that is nut free. Same quantity.
Tapioca Flour: you can use arrowroot flour in place of tapioca flour.
Maple Syrup: You can use honey or agave nectar in place of the maple syrup. Or keto friendly maple syrup if you want it to be even less carbs. Same quantity (or more to taste if you want it sweeter).
Nutpods: I love using unsweetened original flavor Nutpods, and always have it on hand. You could also use any plant based milk like unsweetened almond milk, canned coconut milk, cashew milk, hemp milk, oat milk, etc. Same quantity.
Coconut Oil: I haven't tried this, but you should be able to use avocado oil in place of coconut oil. Same quantity.
Chocolate Chips: Use your favorite chocolate chips. These no sugar added ones (code TASTESLOVELY for 20% off) are my current favorite, very allergy friendly and amazing ingredient list. You could also use chopped chocolate bar.
Pressing The Cookies: If you don't press the cookies, they won't spread and will remain the shape you form the dough in. Still delicious!
Serving: 1cookie, Calories: 138, Total Carbs: 10.1g, Protein: 2.2g, Fat: 6g, Fiber: 1.3g, Net Carbs: 9g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
22 Comments on “Healthy Maple Syrup Chocolate Chip Cookies”
There is only one drawback to these cookies…they’re so easy to make that I can’t stop making & eating them. 😉Absolutely delicious!
Haha! You are so sweet, Deb! I know they are so addicting- I have the same problem over here with my family!! :)
Hands down one of the best GF,DF, egg free cookies out there! So easy and quick to mix up and my kids LOVED them too! Thanks for always sharing your amazing recipes Natalie! ❤️
Wow, Ashley, thank you so much! This is so sweet. I am so glad you and your kids loved these cookies! They’re such a hit with my family too!
Ok I wish to edit my comment about the cookie being too soft. Now they have totally cooled the cookies are amazing in texture and a wonderful change to a just right sweetness as opposed to super sweet. Love these cookies and I know my grandkids will too plus I know I’m feeding them a much healthier cookie!
Oh good! Even better! I know allergy-friendly baking can be tricky and take a bit to “set up” after baking. Glad you love them! Thank you!
Taste is delightful but my dough was a bit more wet than I think it should have been so had to cook 20+ min and were still super soft, not sure what I did
Oh darn! I wonder why? Maybe your almond flour wasn’t as absorbent. I’d add in a bit more almond flour until it’s not as wet. You can watch the recipe video in the post! You want it just like that.
Thank you so much for all the recipes you share! These were so easy and delicious! I used cassava flour instead of tapioca and I added a coconut flakes!
You’re so sweet Rashelle! Thank you! So glad you liked these, and love the swaps you made!
YUM! So easy to make and they are absolutely delicious. Perfect treat!
So glad to hear this! Thank you, Lily!
Made these on this snowy/icy morning and they are delicious! Definitely plan on making these again!
Such a fun treat on a snowy day! Love to hear this! Thanks, Jodi!
So delicious and easy to make. I like the trick of adding a few extra chips to the top, definitely going to remember that for all my cookies :)
Best part was my daughter saying “delicious” after one bite and going back for a second one!
This totally made my day! So so happy to hear your daughter liked them too!
Thank you so much for putting the amount of ingredients within the recipe!! I always scroll back and forth because I forget lol I’m about to make these right now!! Can’t wait!! I’ve never found a recipe of yours I didn’t love!!
Hi Catherine! You’re so welcome! It’s a new feature that I am getting so much positive feedback about. I think it’s so great too! Thank you so much!
My ten year old daughter made these this morning! the recipe was a big hit with 4/5 of my kids (the oldest doesn’t like almond flour anything), and with me as well!
My daughter also raved about the fact that the ingredient amounts are listed within the steps. She LOVED that! It makes following the recipe so much easier, because you don’t have to keep scrolling back up to the ingredients list!
Yea! That’s so great that she made them and that you all liked them so much! I really like that new recipe feature as well, and I plan to use it in more recipes. So happy to hear your daughter is making my recipes- such an honor!
Made these with my toddlers (ages 3 and 2) because they always eat the dough and I loved that these are egg free.
I made with arrowroot instead of tapioca, and used dairy milk, plus Enjoy Life chocolate chips. They were delish! My oven sucked so it took me closer to 20-22 minutes on convection. But worth the wait!
Love the swaps you made! So glad you got to bake these with your little ones- what a fun day!