This gluten free chocolate chip cookie recipe video tutorial is the first in a series of video tutorials that I will be making of my favorite recipes. I hope you have as much fun watching this as I did making it. Enjoy!
Chocolate Chip Cookies
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- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil or palm shortening
- 1 tablespoon vanilla extract
- ½ cup agave nectar or honey
- ½ cup chocolate chips
- 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
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
* 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.
So grateful for all your creativity and your delicious recipes . I’ve been cooking with almond flour for the past few years but unfortunately have developed a nut and egg sensitivity But I’m dying for some chocolate chip cookies or a good cookie recipe . Do you have a cookie recipe that does not use eggs and does not use a nut flour ? i’m going to make your peanut butter balls tonight but would love to have a cookie or muffin recipe to make that is not made with nut flour or eggs . I can tolerate coconut flour but cannot tolerate arrowroot or cassava, nothing starchy. I’m on the SCD, but also cannot eat eggs or nuts or nut flours. Can you help?
Thank you for all your Genius recipes.
Elaine, first of all, thanks for your super sweet comment. Second, I don’t have any cookies or muffins that are egg-free, nut-free, and SCD. I’m linking to my Nut-Free Dessert Recipes page for you to look through. A number of those desserts are also egg-free.
I hope you’ll let me know if you find something you like!
Elana – these are the best cookies ever! I know you hear this a lot…but thank you for all your work! I have been GF for 24 years….so grateful for all your contributions…making thenGF life just a bit more enjoyable!
Made these a several times couple years ago using coconut oil because I didn’t have grapeseed oil (and have plenty enough other oils that I couldn’t justify buying yet another type). The dough was a bit oily but the cookies kept their shape and didn’t spread out too much. I did refrigerate the dough for about 15 minutes or so the second time on a very hot day and it helped. They came out fantastic; my teenage stepson loved them, my husband (a meat and potatoes guy) loved them, and they never lasted long in our house. They were just delicious!
I am making them today using unsalted butter as an experiment and I thought I’d leave a very appreciative post in the meantime.
Love this recipe! So I didn’t read the instructions and bought almond meal instead…so I followed the rest of the recipe and used coconut oil and chopped a few squares of 72% chocolate bar instead of chocolate chips. I also added in an egg. The result? Cookies that are soft and have the texture of an oatmeal cookie – slightly chewy. Thanks for the recipe!!
I have a daughter who is was diagnosed with failure to thrive. She also has many food sensitivities. She loves your recipies!!! Do you know what the calorie content is in these. We are now having to keep a log on every calorie. Thank you so much. Your recipies have changed our little girls life.
I really like your books
the recipes are so easy but it’s hard to find good Almond Flour do you have any recommendations please let me know.
Can you use Almond flour to make Empanada Dough and how do you sudstitute Almond flour in a baking recioe that uses regular flour if you are not used to baking with Almond flour.