The Simplest Chocolate Chip Cookies

I think it’s safe to say that most people LOVE chocolate chip cookies. Well, at least in my small sample size of constituents that is the case. They’re easy to make and the reward is great, so it’s no question why they’re a common favorite. Growing up, my mom and I would always make chocolate chip cookies together, using the tried and true TollHouse recipe. To this day it is still my favorite chocolate chip recipe of all time, but lately, I’ve been trying to make choices that are better for my body and in tandem, my mind. So how do you alter a cookie recipe to create a treat that’s healthier for the body and still keeps that delicious sweetness? Well, I’m about to tell you. This chocolate chip recipe is so simple and removes the large amounts of sugar and dairy that don’t sit too well in the tummy. The cookie dough itself has no refined sugars, dairy, or eggs. And this recipe uses almond flour, so it’s safe for those who need to avoid gluten! The chocolate chips I currently have contain sugar and dairy, but once these run out I plan on purchasing some chips that are free of both of those ingredients (I despise wasting food so I will not throw these away just to get healthier ones!). Once you try these cookies, you’ll never want to make another chocolate chip recipe again!


  • 3/4 cup of melted coconut oil
  • 2/3 cup of maple syrup
  • 2 tsps of vanilla extract
  • 4 cups of almond flour
  • 1 tsp of baking soda
  • 1 tsp of salt (at home I have this white iodized salt, but other salt such as pink himalayan salt is found to be better for you and what I use at work)
  • Chocolate chips


  1. Preheat oven to 350°F and line baking sheet with silpat cookie sheet liner
  2. Melt coconut oil then combine with maple syrup and vanilla extract
  3. Add almond flour, baking soda, and salt to the wet mixture and mix until well combined
  4. Mix in preferred chocolate chip amount
  5. Using a tablespoon scoop out dough and place on cookie sheet about one inch apart, pressing into shape with your fingers
  6. Bake in oven for about 10 minutes or until lightly tanned
  7. Allow a minute to cool on pan before transferring to a plate to avoid crumbling
  8. Enjoy!

*This recipe yields roughly 25 cookies

**Recipe is gluten free, vegan, sugar free, and dairy free

***Be sure to only get chocolate chips that are sugar free and dairy free if you want this recipe to be fully sugar and dairy free

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