These Lunchbox Chocolate Chip Cookies are a delicious, kid-approved treat! They’re easy to make, vegan, and lower in sugar.
Well, here we are on the brink of school starting, and I couldn’t be less prepared…emotionally, I mean.
Materially, I’m doing fairly well.
This year marks the first time both my daughters will be in school full time, so I’ve been going all out.
Matching backpack/lunchbox/water bottle combos for both, new shoes, clothes, hair cuts…it all takes the focus off the fact that my girls are growing up, building their own lives and coming into who they are and will be.
On a positive note, a new school year gives me a chance to work on some lunchbox treats.
Muffins, crackers, chips, and cookies all make great snacks, and I always like to have a batch of something on hand.
I’ve been working on this particular recipe for a bit. It’s always had a certain ‘wow’ factor that made me want to keep perfecting it, and now, I think it’s pretty solid.
These are easy to make, no fussing with the hand mixer or even multiple bowls, and they passed tests with all the kids AND the hubs, which is honestly tough to do.
They’re also lower in added sugar than your typical CC cookie, which greatly pleases me. While I’m on the ‘no sugar’ bandwagon with recipes like this, the girls aren’t always keen on mommy’s bitter chocolate treats. Therefore, a compromise must be reached!
My daughters actually helped in creating this recipe, making it even more special. It’s one that I’ll be revisiting often during the upcoming school year!
Easy, healthy, and lower in sugar than most cookie recipes, these chocolate chippers are kid-approved!
- 1/2 cup spelt flour
- 1/2 cup brown rice flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2 Tbsp grapeseed oil
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
- 5 Tbsp milk of your choice see Notes
- 1/4 cup chocolate chips
Preheat the oven to 350 degrees.
Mix the flours, baking powder, baking soda, and sea salt in a large bowl.
Stir in the oil, maple syrup, vanilla, and milk.
Stir in the chocolate chips, reserving a few for the tops of the cookies.
Bake 11-12 minutes.
Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 5
Notes:
I like to use my Homemade Coconut Milk in this recipe.
The girls like these carob chips in their cookies.
My little helper!
Alice. says
March 1, 2018 at 7:24 pmSo as I wrote under an other post, I have discovered – through this recipe and your spelt tortillas recipe- that I am allergic to spelt. I should probably thank you, because without your tempting recipes I would have probably never known that. Yet you inspired me to purchase a small amount of the spelt flour and there, I’ve learnt something new 🙂
Nevertheless, I really liked these cookies. 🙂 They had a nice soft texture, not too soft, just the right softness. And I also enjoyed the flavor of combined spelt and brown rice flour, unique but very tasty. It’s such an easy and quick recipe, no fuss. Thank you for posting and sharing, Lauren! 🙂
Alice. says
March 1, 2018 at 7:29 pmOops, forgot to rate this recipe 😉
Kurt says
July 24, 2017 at 8:09 amI love this recipe!!! I feel the same way about the up coming school year.. its hard watching my babies grow up…:(