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
Ingredients
- 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
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
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
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.
Serene in Singapore says
I have made this twice. 1st time I halved the recipe since I wasn’t sure if it would work and I didn’t want to waste the very expensive almond flour. But oh my! They were so good!!! So today I made another batch and I am resisting their call to me! Lol! Thanks for sharing!
toadflax says
I’m really interested in this recipe. My only question: Do you really only make a 1/2″ ball of dough to put on the baking pan? That’s tiny, about the size of 2 chocolate chips! I’ve always used about an 1″ or 1 1/2″ round dough ball. It doesn’t seem like enough.
Tracy says
Could I use rice flour instead of the almond flour for a similar result?
Thx
T
Junior Gluten Free Chefs says
I used this recipe to make Snickerdoodles!
I left out the chocolate chips and instead rolled them in cinnamon and coconut sugar and they were amazing!
Photos here:
http://juniorglutenfreechefs.blogspot.com/2011/02/easy-shrimp-scallops-w-spaghetti-squash.html
I used Coconut Syrup instead of Agave Nectar. When I first found this site I saw that you used Agave Nectar, which I had never heard of, so I bought some without researching it. (Careless on my part, I know.) I only used it once a week or so but after a few weeks I started having sharp pains in my liver. This happens to me if I ever drink alcohol or take Tylenol as I have a week liver due to being a preemie. It took me a while to figure out what was causing the pain this time but once I remembered that the Agave Nectar was the only new food I had introduced into my diet I started researching it and found that it it processed in the liver, not the intestines, so I knew that was the problem. I stopped using it and the pains went away. But that scared me away from using it! I’m sure, in moderation, it works fine for people with healthy livers but my liver does not like it. lol
Thanks for the great recipes!
Kate says
Hi Elana,
I am intrigued by this idea of using almond flour! I have been using Bob’s gluten free mix, and it doesn’t seem to sit well with me for some reason.
I am concerned by the use of agave nectar in this recipe as recent studies have shown it to have levels of fructose as high as hfcs, but it should be easy to substitute raw honey or even sucanat.
Rachel says
I made these cookies last night with some modifications according to what I had around the house, figuring I’d give it a go and see what happened. Fortunately, they turned out scrumptous! I used unblanched almond flour from Trader Joe’s, coconut oil instead of grapeseed oil, added 1/2 tsp xantham gum so they’d stick together, and a bit of amaranth flour to thicken it up. I plan to try the real recipe sometime soon, but what I most want to comment about is how wholesome and filling they are! I have been known to finish off an entire batch of cookies in 24 hrs, but these cookies left my cravings satisfied and I felt no need to eat a ton of them at once. Eating comfort food using good, wholesome ingredients makes such a world of difference! Can’t wait to try more of your recipes, Elana. Thank you!
Carolina says
I noticed this too! I have recently removed gluten from my diet, as I do not feel well when I eat it (and I do not seem to digest it well). I gave it up through observation of my body (no formal diagnosis), and am really seeing some wonderful transformation in my health and body as a result of removing gluten from my diet–I don’t eat much in the way of grains at all anymore, actually. Anyway, I have just recently found Elana’s blog and book, and have made a few of the recipes (including these AMAZING cookies that are cooling on the kitchen counter right now). I have found that I enjoy the almond flour products at least as much as their traditional grain flour counterparts, but I do NOT feel compelled to overeat them. This is a revelation to me–I do not tolerate grains well, but I had a terrible time controlling portion size when I would eat them–I would eat them compulsively. I am so excited to go gluten free, feel amazing, yet still have a treat now and then that I can feel good about. Thank you Elana!
Susan says
I agree with this–I’m not sure what it is, but I had my fill after maybe 6 small cookies, which, for me, it quite a bit less than what I would have eaten if I had made regular flour chocolate chip cookies.
Drew says
Great, thank you.
Summer says
Hello Elana,
Thanks for sharing all of these great recipes and tips! I really appreciate that you’ve done so much good work coming up with great gluten free recipes that “others” (gluten eaters) will enjoy as well.
I am wondering about the selection of grapeseed oil and agave nectar in some of your recipes. I am a nutritionist and follow the work of The Weston A. Price Foundation (WAPF). If you are not already familiar or for more info. on this great non-profit nutrition education organization, please visit http://www.westonaprice.org There is an article on the site entitled “Worse Than We Thought” about agave nectar. It was certainly eye opening for me!
Also, Dr. Mary Enig has some articles on the site about fats and oils and recommends against using grapeseed oil. Coconut oil is a great substitute for that.
I am interested to hear any feed back you may have about this article or the WAPF and any substitutions you may recommend for the agave that is listed in several of your recipes. I know that you care about the health of your kids and thought I could give back a little bit to you since you’ve contributed so much to others like me!
Thanks,
Summer
Justine says
I love this cookie!! We made them today and they rock so much…they are almost gone but I may make another batch tomorrow, and add some coconut to them as well!! thanks so much for all you do, Elana…it is inspiring truly!!!
elana says
Lynda,
Since I primarily bake with almond flour, this would probably be a better question for the forums –there are lots of people there who might be able to offer you advice.
Elana