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.
Liza says
Organic grapeseed oil by lifeflo. Just came out.
Janice Cook says
I made these and they are flat as pancakes and oily. I couldn’t get them to form into balls . They taste fine other than the fact that they’re on the oily side, but they are in pieces. I used Honeyville almond flour and Spectrum grapeseed oil. For the 2nd dozen I added more almond flour until the consistency was no longer liquid and would hold its shape. They’re in the oven now and look much better. Can’t wait to taste them to see if they’re less oily.
Susan D says
Janice, did you try weighing the flour? If you have a digital scale, it’s 10 oz for the 2 1/2 cups. I’ve made probably 15 different batches of Elana’s cookies (using butter instead of oil and coconut palm sugar instead of any other sweetener) and all of mine have come out really great. I started doing this after I tried my first batch where I measured the flour and ended up having to add more, so now I always weigh and it’s easy and consistent. If you don’t have a scale, I have read on here somewhere that the flour needs to be packed more.
Linda Collier says
Great cookie recipe! Thanks Elana!
Susan says
I noticed there are a couple of different measurements for all of these chocolate chip cookie recipes and this is the only one that uses 1/2 cup of chips. I just tried the vegan ones, which is differs from the butter ones with the salt and baking soda and also uses 1 cup of chips, which I thought was too much. Then I saw this recipe and it only uses 1/2 cup of chips, so I think I will just use this recipe, but I use 1/2 cup of pastured butter and 1/2 cup of coconut palm sugar (melted in a pot with 1-2 TBSP water). I tried them fairly soon out of the oven and they were really good, but I’m waiting to see how they are after they cool. I also agree with what some others have said in that they seem to satisfy with less as opposed to having to eat practically a whole batch of cookies in a day!
Christina says
These have become a staple in my house! Sometimes they may qualify as a food group, but we try to practice self-control. Elana, these seriously are AMAZING!
Anyway, wanted to tell you that I’ve started subbing out the grapeseed oil for coconut oil in these and have long been using homemade coconut palm sugar syrup in place of agave in ALL of your recipes, including your peanut sauce and other similar ones. I think it’s 1:1. However, I tend to go on the less sweet side of things, so I’ll even cut the measurement of your sweetener in half. For example, for the vegan choc chip cookies, I’ll do 1/4c coconut palm sugar syrup in place of the 1/2c agave. The cookies are fabulous this way, as well as any of your cupcakes, sauces, pumpkin custard, any baked items of yours from your website and both books (and I’ve probably tried MOST of them)! Thanks for all the wonderful eats!!
nancyt says
just made a batch of these…they were super quick to prepare and taste amazing…such a great tasting & healthy treat :)
Bina says
Hi i just wanted to say that contrary to you faq on almond flour, i have bought ( exclusively) almond floyr in bulk from my health food store which is just their blanched almonds ground. I have also ground blanched almonds in my blender and with every recipe i’ve made from your site has yielded great results. I live in israel and we just dont have access to any of the brands Elana reccommends. I have had to learn to improvise! And it works just fine, no disappointments.
Lauren says
These may just be the absolute best chocolate chip cookies! I have always loved putting almonds or oats into my cookies because I love the nutty flavor, but I think the almond flour is the ultimate ingredient now! Thanks for your delicious recipes! Your blog is a true blessing!
Shira says
I absolutely love these cookies. I make them all the time, and have yet to hear a single complaint. Even my junk-food-loving roommate loved them. However, I usually make bigger cookies and don’t press them down so they’re nice and fat.
For any cinnamon lovers out there, I tried adding some cinnamon to these last night and they came out amazing.
Thanks you so much for this amazing recipe!
Sharon says
Great recipe!! I only had Bob’s Red Mill almond flour so added 2 cups of Bob’s almond flour and half a cup of arrowroot powder (soaks up moisture) I also sieved the almond flour first. And I added 1 table spoon of fine flax seeds and raisins instead of chocolate chips (for extra fiber). I made 16 cookies (made almost 1 inch balls) and cooked for 13-14 minutes. I left the cookies to cool before touching (allows them to harden up so no crumbling when you move that). Everything worked out great and cookies were fantastic!