Healthy Chocolate Chip Cookies {Gluten-Free, Dairy-Free}

Chewy and soft, sweetened with real maple syrup rather than refined sugar, and free of gluten and dairy, these chocolate chip cookies are now one of my staple go-to recipes when I want a classic treat. Almond flour and arrowroot is used in place of wheat-based flour, with coconut oil working to bind the mixture together. Incredibly easy to make, and actually good for you, a batch of these healthy cookies comes together in less than 30 minutes from opening the cupboard to taking them out of the oven, and they are just as delicious as more traditional variations.

Healthy Chocolate Chip Cookies {Gluten-Free, Dairy-Free}

Recipe by Lisa Turner
Published on July 21, 2025

Easy, soft and chewy chocolate chip cookies—completely vegan, dairy-free, and gluten-free

Preparation: 10 minutes
Cooking time: 13 to 15 minutes

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Ingredients:

2 cups almond flour
1/4 cup arrowroot or tapioca flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/4 cup almond, coconut, or other dairy-free milk
2/3 cup vegan dark or bittersweet chocolate chips

Instructions:

Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, arrowroot or tapioca flour, baking powder, and salt.
Combine the maple syrup and coconut oil in a small saucepan and heat over low heat until the coconut oil is melted and the mixture is well blended. Pour this mixture into the dry ingredients, add the vanilla and milk, and mix until well combined. Fold in the chocolate chips.
Form into 16 small (about 1-inch) balls, shape each ball into small cookie-shaped discs, and place onto the prepared baking sheet.
Bake for 13 to 15 minutes or until lightly browned. Do not overbake so they don't come out too dry. Remove from the oven, leave the cookies on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool.

Makes 16 cookies