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!
* 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.
Can I use coconut oil instead of grape seed?
Wonderful recipe, Elana! Thank you so much!
Can I use coconut flour instead?
Will try them tonight. I will try them with coconut oil instead of grapeseed oil. I hope that is okay! Why don’t you use coconut oil?
I did not try these cookies yet because they have Agave in them!
Unfortunately it has been discovered that, Organic or any type of Agave is the same as eating High Fructose Corn-syrup.!
I noticed in Dr. Weil new cookbook last year, that he used Agave. When I emailed him about it, he said it was a big mistake, as now he also knows Agave is the same as
HFCS..He also said, all the new cookbooks will take out using Agave.
I’m guessing Agave can be replaced with Organic Raw Honey..
Does anyone know if Honey can be used in place of Agave?
the cookies were AMAZING thank you so much for this delicious recipe.I also tried the coconut macaroons and they were outstanding.But the batter was a bit drippy when i made a different batch is that normal?
Made these today with coconut oil instead of grapeseed oil and oh my gosh they were amazing!
definitely making them again, cant believe how something that tastes so good can be healthy!
Thanks for the recipe
Ok-so I used coconut flour to sub for some of the almond flour I was missing-big mistake!
I used coconut oil and Stevia and what can I say…the cookies where crumbly,had a strong coconut flavor and where kinda bitter-prob from the Stavia :(.
next time I’ll try using the right things.
I have made these twice, deviating from Elana’s instructions in different ways both times. Both times, instead of agave, I used maple syrup in equal measure. Instead of grapeseed oil I used coconut oil in equal measure.
Trial 1)I used Bob’s Red Mill, because that’s all I had. To adjust for it’s coarseness I sifted it and ran the meal through my grinder. It turned into a paste and still had a lot of its coarseness. Since the coarse almond meal won’t absorb enough moisture to bind the cookies together, I added coconut flour a teaspoon at a time, about 3 in all. The cookies still fell, oozed into each other and broke apart easily, but they were still delicious. Except for the excessive vanilla taste…
Trial 2) I got my hands on some fine almond flour, reduced the vanilla by half, cut out some of the maple syrup and didn’t melt the coconut oil down as much as last time. The oil was soft, but not liquid. I didn’t flatten the cookies. They didn’t flatten out in the oven, they baked into balls, but did not crumble! I had to overcook them and burned the bottomsm a little to get the centers to cook through. These cookies need to be flattened.
This is a great recipe and held up to my substitutions and adjustments. Next time I make them, I’m going to add back a little vanilla (still not a full tablespoon), I’m not going to put more chocolate chunks than called for (oops), and I’m going to lovingly flatten them BEFORE they go in the oven.
This is by far the best chocolate chip cookie recipe! The cookies are so rich and decadent. I’ve also tried adding cocoa powder for double chocolate chip cookies, which was also good. Thank you for sharing this delicious recipe! :)
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