Update: I’ve created a video to show you how to make these gluten free and vegan chocolate chip cookies.
The other day I received a call from Kelly about a potluck at my children’s school. This superwoman who doubles as first grade room parent and I spoke about taking the “luck” out of potluck.
During our chat, we touched on the significance of children breaking bread together and sharing in the most important part of the meal – dessert! To accommodate the different dietary needs of the first graders in my son’s class, I developed a dairy-free, gluten free chocolate chip cookie recipe.
Kelly and I enlisted five moms to bake these tasty cookies for the potluck and I’ve posted the recipe here for them.
Chocolate Chip Cookies (Dairy Free/Gluten Free)
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil
- 1 tablespoon vanilla extract
- ½ cup agave nectar
- 1 cup chocolate chips
Instructions
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a small bowl
- Mix wet ingredients into dry
- Form 1 inch balls and press onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool and serve
* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe. For more information regarding this matter please see my FAQs.
Valerie says
Is there a recommended alternative to grape seed oil?
Elana says
Valerie, here you go:
https://elanaspantry.com/paleo-chocolate-chip-cookies/
Enjoy,
Elana
Ross Decker says
I made these with oatmeal flour and mixed dried cranberries in with chocolate chips with a great result.
I’ve been making these cookies for a few years now and I love them. Today I wanted something with oatmeal flour and didn’t find just what I wanted already prepared. I’ve read enough of Elena’s comments to know I needed to just experiment myself. I put about 1.5 cups of oatmeal into my vitamix to make slightly course oatmeal flour and replaced some of the almond flour with my oatmeal flour. The texture is great. I packed the balls of dough a bit more purposefully than needed with just almond flour. They came out delicious and are as good or better than just the raw dough.
Thanks Elena and to this community for experimenting and sharing the results.
Elana says
You’re welcome Ross!