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.
Pypre says
I just made these cookies with my sister. They were delicious. I felt like I was blowing my diet! That’s how good they were! I will say that we tweaked the recipe a bit as well, using Bob’s Red Mill Almond Flour.
I know it’s suggested not to use it but we added an egg and some baking powder. We also used a quarter cup of honey and a quarter cup of coconut sugar instead of agave nectar. We put them in the freezer for about 10 minutes before we baked them and they turned out perfectly and absolutely delicious.
Bud says
Nice recipe, I made some substitutions, since I don’t do agave and grapeseed oil. I used coconut nectar and coconut oil. I also added a little coconut flour for texture, and it turned out great! Thanks for the recipe!
Sian says
Hi Elana! I made these cookies today – my first attempt at one of your recipes as I only stumbled across your site yesterday – and they are a.ma.zing!!! You can’t even tell that they’re grain free. I replaced the agave with honey and the grapseed oil with coconut oil but they are truly delicious. I was meant to try the bread today as well but I forgot to buy more almond flour. I don’t suppose you have any recipes for soft tortillas or yorkshire puddings by any chance? Keep up the good work – you are now a permanent fixture on my bookmark bar :)
JenMarie says
I really love this recipe! I don’t have Celiac disease, but I love to eat gluten-free as it makes me feel sooo much better and I’ve lost weight.
:)
Thanks!
Jennifer says
Just made these cookies and they are amazing. I couldn’t find Almond Flour so I used Almond Meal instead. It doesn’t have the same smooth consistency as regular flour but I have to say it was still amazing. I too ate less cookies than I normally would. I am on a hunt daily to find Almond Flour, since I live in Surrey, BC, Canada – it is near impossible. The only thing I can find is Bob’s Mill, which at your advise I have steered clear from. I think I am just going to give in and order online. Love love love all your recipes.
Jenna says
These are great! Reminds me of the days I used to bake Toll House. I used melted butter instead of oil and I usedBob’s Red Mill almond flour and they still came out great! Thanks Elana for another great recipe!!
demi says
i am sorry i post here but i dont know where else to post.i want to use a coffee grinder to make almond flour as i cant afford to buy it from store packed.are all grinders suitable or some are better for nuts.i saw on amazon the krump coffee grinder which is cheap too.will it work??thank you and sorry for posting it here.anyone could answer me.thanks!!!!
Sherry says
Hello! I made these cookies last night and they were so delicious. I didn’t change a thing and they came out perfect. I love a chewing cookie, if you baked them a bit longer you could get them a bit less chewing, but I love them just how they are. I gave a plate full to my mom and dad and they said it was the BEST cookie they have ever eaten. We are new to almond flour and agave nectar and we have just been so thrilled with the outcome of all these different recipes.
A Big Thank you To Elana!!!!!
Sherry
California
Jenn says
I love these cookies and have been making them for months and trying different variations. I wanted to cut the amount of agave and oil and today I made my best batch so far. Here are my changes.
I used…
1/2 Trader Joe’s almond flour and 1/2 blanched almond flour ( makes cookies a little nuttier)
1/4 cup agave
1/4 cup grape seed oil
1/2 cup applesauce
I put dark choc. chips in half the batch and added some cinnamon and raisins to the other half…yummy!!
I have been craving oatmeal raisin cookies and this did the trick.
Thank you for all of your great recipes and tips!
Jenn
Sherry says
Hi Jen! Well I am excited to try these variation. I love love these cookies but it would be nice to not have soooo many calories.
Thank you, I will try it this week!
Sherry
Alina says
Hi,
If I was not to use the agave nectar at all, would it be a problem?
Can I substitute partially coconut flour for the almond flour? If I can then what other changes I would have to make?
Thank you.