This gluten-free, naturally-sweetened chocolate chip cookies recipe has just 7 ingredients. Go ahead, try one.
This is one of the first chocolate chip cookie recipes that I created. Two subsequent recipes for gluten free chocolate chip cookies that I think are even better than this one include my Vegan Chocolate Chip Cookies, here on this website, and my all time favorite gluten-free, dairy-free chocolate chip cookie recipe in The Gluten-Free Almond Flour Cookbook.
For those of you that were wondering, I use this website as a journal for the recipes that I write. I love all of my recipes, I test them all numerous times, however, it is only the most special and unique recipes that make it into my cookbooks. And, by the way, every recipe that goes into my cookbooks is tested by numerous people, including professional recipe testers. Sometimes recipes are tested upwards of 50 times before they make it into my books.
Chocolate Chip Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 10 tablespoons butter, melted
- 1 tablespoon vanilla extract
- ½ cup agave nectar or honey
- 1 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
* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this and my other recipes. For more information regarding this matter please see my FAQs.
Debra says
Hi Elana,
Just wanted to let you know how absolutely scrumptious these cookies are, very much a childhood comfort food.
I used 1/2 cup melted coconut oil instead of butter or grapeseed oil and they turned out delicious. I also substituted Ghirardelli Bittersweet Chocolate Chips. They were crun-chewy just the way I, my family, co-workers and friends like them!
Thank you so much for your wonderful yet simple recipes. I really like how practical you are.
Debra
elana says
Michele,
Thank you for posting this recipe on FoodieView; you have a great site!
Elana
Michele says
Elana, thanks so much for the yummy recipe! I love chocolate chip cookies…especially when they are made with dagoba chocolate!!! And these ones are gluten-free to boot **sigh**! We are very proud to have your recipe included in this week’s FoodieView Recipe Roundup. Thanks again!
elana says
Rhonda,
Thanks for your comment. I’m so glad you like the cookies.
Elana
Rhonda says
HI Elana,
All I can say is WOW these cookies are amazing my whole family loved them, when I was diagnosed a few months ago all I wanted was just one good recipe for a good chocolate chip cookie and I have it now, I dont do sugar or dairy so this makes it even better. Thank you so much for all your time in the kitchen your a joy to create wonderful food and then bless others. your awesome! I cant wait to buy your cook book. Rhonda
elana says
Jill – Thanks so much for your kind words! You can find out more about my story in the about page, in my post The Joy of Food and also in my forthcoming cookbook (slated for publication Fall 2009).
Jen – I’m glad you liked the cookies and appreciate your letting us know your results. So great that you took chances with the recipe and experimented to make your own special squishy cookies.
Jen says
Hello Elana!
As many others, I am so glad to have found your site. I enjoy baking, and making tasty treats for the girls at work, but I am also on a gluten free, sugar free diet… I made these cookies last night, and they turned out FABULOUS!! I used carob chips instead of chocolate chips, and used only 6 tablespoons of butter with one table spoon of olive oil. I also wasn’t sure if almond flour and ground almonds was the same thing, but I used ground almonds and it worked out perfectly. It even gave them a nice fluffy texture. A tip to anyone who loves “squishy” things as much as i do.. I left them in the oven for 7 minutes, let them sit for about 10-15 minutes, then put them in an airtight container until i brought them to work today. They were super squishy and soft. Everyone was amazed how tasty, healthy and soft they were!! Thanks for the great recipes! The banana cake will be next on my list to try!
Jen
Jill P says
Hello Elana!
I am so thrilled to have found your site! I eat almost EXACTLY like you do and it seems that we both went through the process of elimination in order to feel healthier. Along with having Celiac disease, I do not/can not eat grains, dairy, soy, anything in the nightshade family (potato, tomato, cucumber, eggplant, etc), peanuts, food additives like guar gum, garlic, and I just gave up sugar for agave nectar. I am starting to experiment with coconut flour, almond flour, and agave nectar now and have found your website to be enormously helpful! Also, I am interested in the raw food movement, but truthfully, I don’t think I can easily give up fish, turkey, eggs… Thank you so much for validating my own very strange food elimination journey and making me feel that I am not alone in this! What made you have up grains/sugar, etc? I am so interested in knowing your story! Please tell us more!! Thank you again!
elana says
Alenia,
I’m not sure as I haven’t tried coconut oil instead of grapeseed oil.
If you decide to experiment, feel free to share you results here or open up a topic in the forums.
For more info on substitutions in my recipes, please see my FAQ.
Thanks,
Elana
alenia says
Hi! i just wanted to know if you could use coconut oil instead of the grapeseed oil, and whole wheat flour?
stephanie says
I usually use coconut oil or coconut ghee in Elana’s recipes and they come out fabulous.
AnnMarie Deis says
@Stephanie, I used coconut oil in place of the grapeseed oil, but my cookies are more like pancakes — you could literally roll them up! Did you do something else to help the consistency? What’s your trick???
Thanks!!!! :)
AnnMarie