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.
Lacie says
I love these cookies. I make them w/ maple syrup instead of the agave and sometimes coconut oil instead of grapeseed, but they still always come out deliciously. They’re the first things I ever made from this site, but I have gone on to try many of your recipes. I really feel like you’ve revolutionized my kitchen and my eating habits. So, this is a review and I really do love these cookies. But I also was feeling especially grateful to you after making your cherry cake and wanted to actually put out a written “thank you” to you for all you share on here!
MLR says
if I want to substitute the grapeseed oil for butter,or coconut oil-how much do I need?
And about the sweetener-I use Stivia.How many drops would I need?
Sara says
MLR – I used an equal measure of coconut oil to grapeseed oil.
On your stevia question, you should go by taste. However, you need to replace the 1/2 cup of liquid that the agave added to the recipe, a few drops of stevia won’t do it and your dough may not come together. I replaced the agave with maple syrup but you could also try honey if you like the taste. If you’re committed to using stevia, perhaps try a recipe designed for it. If you’re trying to reduce your sugar intake you could try Elana’s primal chocolate chip cookie recipe which only calls for two tablespoons of honey.
Kristien says
I followed the recipe pretty closely, though I didn’t have agave nectar (and had just run out of honey) so I used 100% pure maple syrup instead. I am trying to keep my sugar content on the lower side since I previously had breast cancer and a lower sugar diet helps keep recurrence risk low. So, I have been reducing the amount of maple syrup in the recipe and recently was able to get away with 3/8 cups of maple syrup rather than the 1/2 cup. I’m going to keep tweaking to reduce the sugar, though at some point, I envision either needing eggs or another ingredient to keep everything together. I love this recipe and everyone who’s tried it wants the recipe, so clearly a delicious cookie with or without tweaking!
nayella says
love the video ! thanks
ryan says
can the grapeseed oil be substituted with another oil? what about olive oil if it wasn’t too heavy a flavor?
thanks!
Van Lee says
In regard to the use of homemade almond meal for the chocolate chip cookies, I had to make my own almond meal with the food processor and the cookies tasted great. We are posted overseas and do not always have access to specific ingredients called for in these recipes. If you have to make your own almond meal, the cookies are still really good. Living overseas, we learn to be flexible and resourceful with still great results.
Amy says
I just whipped these out of the oven in sheer excitement to try them, and burnt my tongue because I could not even wait for them to cool down! You are so amazing Elana! Kudos to you.
I can’t even imagine how much better these would taste if I used the almond flour that you recommend. I make my own almond mylk and can’t imagine wasting the beautiful pulp.
I am also in love with your paleo bread recipe. I share it with anyone and everyone because it is so simple and tastes soo good!
Thanks for the inspiration that you bring to so many people.
Diana says
Just made these with coconut oil, I chopped up dark chocolate chunks finely, added some chopped walnuts and finely shredded unsweetened coconut. Then for sweetener I used raw honey and maple syrup (1/4 cup of each). They’re soooo good! Thanks for an egg free recipe too! I’ll be passing them onto my best friend who has a son with an egg allergy.
Kathryn says
I read with interest the comments about altitude…… I’m in Sydney and facing different problems – 100F and 90% humidity! Both make any kind of baking treacherous. Anyway I made these last week. I didn’t have enough agave left so supplemented with a tiny bit of sugar (bad I know and I hear you all tisking!) but they turned out really well. My father in law ate 4 without blinking.
Joanne says
What could I substitute for almond flour? I cannot eat almonds, cashews, or pistachios.
Sara says
Another nut or seed flour might work. You could make your own nut/seed flour in your food processor. Grain based flours won’t substitute in recipes designed for nut and seed flours. Maybe try something like sunflower seed flour if that’s safe for you. Just a warning though, sunflower seed flour reacts with baking soda and turns green. It’s still good to eat, just green.