gluten free vegan chocolate chip cookies

Chocolate Chip Cookies (Dairy Free/Gluten Free)

This updated classic is one of my favorites.

Update: I’ve created a video to show you how to make these gluten free and vegan chocolate chip cookies.

The other day I received a call from Kelly about a potluck at my children’s school. This superwoman who doubles as first grade room parent and I spoke about taking the “luck” out of potluck.

During our chat, we touched on the significance of children breaking bread together and sharing in the most important part of the meal – dessert! To accommodate the different dietary needs of the first graders in my son’s class, I developed a dairy-free, gluten free chocolate chip cookie recipe.

Kelly and I enlisted five moms to bake these tasty cookies for the potluck and I’ve posted the recipe here for them.

Chocolate Chip Cookies (Dairy Free/Gluten Free)
Serves: 24 cookies
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Form 1 inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve

* 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.


  1. Stephanie says

    These are so easy to make and are absolutely delicious. They are not only my favorite, but my very picky non-healthy eating husbands favorites too! I have made these so many times, however I sub coconut oil with the g rapeseed oil and they always turn out perfect. I have to say, the chocolate chunks are way better in the recipe than regular sized or even mini chocolate chips – the chunks just go with the consistency way better! Thanks for sharing!

  2. Ally says

    Can I use Bob’s Red Mill Gluten Free all-purpose flour in place of Almond flour in this recipe? I know you mentione Bob’s Almond flour doesn’t work in this recipe, but what about his gluten free all-purpose flour?
    Can I also use honey, rather than Agave nectar? I don’t typically have Agave on hand, but I always have honey in my pantry.

  3. Carli says

    I love these cookies! I think they are the best grain free cookie I have tried making to date! I stumbled upon the recipe because my daughter who is breastfeeding still is very sensitive to dairy and egg in my diet. These are the perfect solution to my cookie cravings haha! I did make two subs based on what I already had at home…I used pure maple syrup instead of agave and sesame seed oil instead of grapeseed. I would like to try them with honey and coconut oil. I was worried since some folks had issues with how they turned out, but mine puffed up nicely and they taste great! Thank you so much! I love your site!

  4. says

    I CANNOT TELL YOU ELANA HOW MUCH MY MOM AND I ADORE THIS RECIPE!!! Its one of the cleanest we’ve found, with me having a sensitive stomach and gluten, dairy, soy allergies. I recently moved away to college and I just made a batch- feels like home :)) Thanks so much!

  5. Tam says

    I originally made the other Chocolate Chip cookies and they were delicious. I decided to try this recipe so I can give some to my vegan friend. They are delicious! I would make them again over the other recipe because they just seemed a little healthier for me given the lack of butter. Also, I might consider cutting the amount of the agave nectar since they were a little sweeter than I usually prefer.

  6. Kim says

    I make many of your recipes, but this one is by far the one made the most! With three out of four in my household having to avoid multiple foods, this is an easy and tasty recipe to bring for dessert places so that we can still eat dessert at potlucks and holidays. I make it using the cheap Trader Joe’s almond meal or cashew meal, baking powder instead of baking soda (makes them fluffier), honey, and grapeseed oil or coconut oil. I have even been able to make shaped cookies and sometimes I leave out the chocolate chips (I use Enjoy Life brand) and sprinkle them with cinnamon. Even wheat and sugar loving folks enjoy these cookies! I love that it can be mixed up in one bowl!

  7. Gorett says

    Made these cookies this weekend and they were absolutely delicious. It is going in my cookbook for keeps! Thank you for a gluten free, vegan option that is to die for! YUM!!!

  8. Kelli says

    Made these last night and they were FANTASTIC!!! This was my families first gluten/dairy/egg free experience and they were a hit! The recipe made 28 cookies and this morning there were 6 left.

  9. Karls says

    My kids are absolutely loving your almond-based recipes like this. Thank you so much, Elana. I’m sure they’re great as they are, we just tend to substitute ingredients since that’s what we have readily on hand. My cousin in Peyton pointed your site out to me. Personally I much prefer Maple Syrup to Agave and Coconut oil to Grapeseed. Didn’t have blanched almond flour (and don’t know if I’m able to find that where I’m at, halfway around the globe and at a reasonable price) but we used Almond meal (unblanched) and it has a great raw texture to it that my kids prefer to the batch we did with plain almond flour. Looking forward to trying more of your recipes. Thanks again!

  10. Alyssa says

    Thought I should share my experience with using this recipe as a base recipe and subbing ingredient with more ingredients that better suit me. I have no doubt that your original recipe is much better- I just preferred to use stuff I have around and would have on hand in the future to make again. I used:

    1 C almond meal (unblanched from t joes)
    1 C oat flour (just ground at home, bought from dry good self serve)
    1/2 C coconut flour (from Indian food section at assi)
    1/2 C home made coconut butter
    1/2 C organic cane sugar
    A but if olive oil and some homemade coconut milk because it was so dry!
    They were really delicious. Dd loved and dh couldn’t beleive there was only half a cup of sugar in whole thing. I don’t have celiacs or food allergies (at least that i know of), so I know the oatmeal may be out of the question when labeled gluten free. I am, however, a young mom still learning how to cook and bake- rather than learning using traditional ingredients and having to relearn, I’m learning using ingredients I know and trust. We no longer do dairy, eggs, or grains (well in my dream world- in reality we have them here and there). I am just so impressed with how simple, easy, adaptable, and delicious this recipe is. I’m equally impressed with the fact that you sell these and share the recipe. Thankyou for sharing!

  11. says

    A percent as high as 92 percent of your target clients make a choice regarding their
    provider givn the results they have obtained in online searches.
    ” And then try to catch up with you trying get your number. Inspired by our discovery of the History Center we continued our learning experiences at the Well’s Built Museum of African American History and Culture, followed up by a relaxing walk around Lake Eola, to take in a beautiful sunset.

  12. says

    You can certainly see your expertise within the article you write.
    The world hopes for more passionate writers such as you who are not afraid to mention
    how they believe. At all times go after your heart.

  13. Julie says

    Thank you for all the wonderful recipes! Your website has been so helpful for all my dietary restrictions! I haven’t done any research on it but can you use xylitol in this recipe?

  14. Kelly says

    I used Bob’s Red Mill and they turned out amazing!! I also did not use grapeseed oil (because I did not have any), I used melted coconut oil. And, I did not have agave nectar so I used 1/4 cup honey and 1/4 pure maple syrup. Super Yummy!!!

    Luckily, I only made a half a batch because making a full batch would have been dangerous. :/

  15. Emily says

    Elana, this recipe is just what we were looking for to a sweet treat for my cutie 2 year old cousin who has a animal protein allergy! We picked up some vegan chocolate chips at Earth Fare and didn’t read the bob’s red mill disclaimer until after they were put together! Bob’s red mill almond meal/flour may not hold the cookie shape for these cookies, but add 1/2 cup coconut flakes to the mix & bake in bar pan and these make fabulous “granola” bars!!!

  16. Jezka says

    These cookies have been an awesome dessert solution for our toddler. She loves them and I feel they are nutritious. Recently, however, I have become concerned about the use of agave due to the extremely high fructose levels. I feel it is definitely a better alternative to most but has anyone substituted the agave for maple syrup? I will try this next time but looking for any guidance here.

    • says

      I have changed the recipe slightly and use raw honey in place of the agave syrup. These are by far our favorite chocolate chip cookies and they are free from all of our food intolerances.

  17. Kari says

    Thanks for the recipe! I’ve used it twice for friends that are gluten free. I substituted almond flour with hazelnut (from Hazelnut Hill— and chocolate chips because they aren’t vegan. I love this so much, I use it every time! Thanks:)

  18. says

    Thank you, Elena. I baked these for a vegan potluck party and people loved that and asked me to share the recipe. I sent the link to all :)

  19. roz goldstein says

    I just made these cookies with Bob’s Almond flour and they turned out great. I also used coconut oil instead of the grapeseed oil. and added almond extract and less sweetener. a wonderful treat. thanks

  20. Anne says

    I made these to the recipe (swapping 1/3 cup shortening for the grape seed oil) but after tasting the dough I tripled the salt. And they still came out unbearably (for me, my Mom loves them!) sweet. Next time, I’m going to cut the agave to a quarter cup. I love that this recipe uses agave in place of sugar, but the cookies come out with a very strong agave flavor which is disconcerting. I prefer less sweet chocolate chip cookies though, so other people may not have a problem with the agave taste.

    Also, I used Bob’s Red Mill almond meal, pulsed it a few times in my food processor with the other dry ingredients to get it very fine, and the cookies came out just fine. The texture is nice and they hang together. So if Bob’s is all you have on hand (which is what happened for me,) I say go for it anyway!

    • roz goldstein says

      I used the Bob’s and do not have a food processor so used it straight from the bag but used coconut oil so maybe that helped but they are great!!!!

  21. says

    Love your recipes and your site.
    Am trying to get the word out to all us grain-free/SCD/Paleo/Gaps peeps who tend to eat alternative sweeteners that agave nectar is not a good sweetener choice. It has higher levels of fructose than HFCS and if eating too much in a day or week could be problematic.
    Try other sweeteners like honey, grade B maple syrup, date sugar, or coconut crystals.
    Elizabeth Roberts
    Natural Chef

  22. Sue says

    New to you website and the first thing I tried was the Chocolate chip cookies with grapeseed oil. I’m following the Wheat Free Diet and they don’t allow Agave so left that out and used 3 drops of liquid Stevia. Also did not have grapeseed oil so used Salflower oil. Although they are delicate, they were great. I used mini choco. chips as again that’s all I had, but they made it sweet enough for me. They did not spread out which was probably due to not using Agave, but that’s fine. Next time (which I’m sure will be soon) I will add unsweetened apple sauce and see how that works. Do you have any other suggestions? Thanks

  23. says

    Love this recipe; thank you.
    Perfect for the kids to help me.
    It works perfectly well for me with the bobs red mill flour and it was perfect. I just wrapped the dough in a plastic wrap (see the photo here: and refrigerate it for approximately 30 minutes before I baked them.
    My little concern is the quantity of oil. Perhaps I will reduce from 1/2 to 1/4 next time; because I found the cookies too oily.
    Has anyone tried with less oil?

  24. Terry Hallfin says


    I made these chocolate chip cookies for my son for Valentine’s Day. I have always given him chocolate covered pretzels but he is now grain-free (and feeling much better). I was thrilled with how these cookies turned out-delicious and he felt like he had made out like a bandit because I also gave him your Simple Bread, that was also great. The hamantaschen are cooling right now. Thanks so much for your website. I love the simplicity of the recipes and how great they turn out.

  25. Amy says

    I have made these cookies a number of times and they are wonderful. Each time I have had to add at least 1 cup of extra flour to make the dough the proper consistency. I am using the almond flour recommended by Elana.

  26. Zobo says

    When you are still a young teen and love to cook finding a gaps friendly recepie is lucky Theese look phenomenal I’ll need to make these

  27. says

    I just made these with my first experiment using almond flour. I used coconut oil, melted, as that’s what I had on hand. I assumed it was to be melted since grapeseed oil is liquid! I use Dr Bronner’s Extra Virgin from Earth Fare. Best tasting in my opinion, although it is virgin so it lends a coconut flavor! I decreased the agave to about 1/3 less than a 1/2 cup. I was just worried about sweetness.

    If you don’t have parchment, greasing the pan works. Also, they don’t spread, so you need to press them down if you want a ‘flat’ cookie.

    Very impressed and I’d never realize they were gf/df if I didn’t know! Can’t wait to try more recipes.

  28. says

    Wow that was strange. I just wrote an incredibly long comment
    but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all
    that over again. Anyhow, just wanted to say superb blog!

  29. Martha says

    Thank you for this delicious recipe!! My husband can’t have eggs in addition to gluten or dairy so these are awesome. He hasn’t had cookies in years but now he can eat them as well. They are great!!

  30. Jodi says

    I want to let you know that I am confused about your statement that bobs red mill flour doesn’t work for these cookies. I made a half batch just now and they are perfect! The dough at first seemed a little too runny, so eureka I added more almond flour until it was a proper workable consistency. Pressed them on to parchment and no issues. Can’t understand why you insist it doesn’t work at all. Hope this helps someone. Bobs red mill nlanched almond flour is all I can find around here.

  31. Susan says


    I am new to the world of gluten free baking. I made the above chocolate chip recipe and the batter was very runny and the cookies were sooo greasy. I followed the recipe exactly. What did I do wrong? Any help would be appreciated! Thanks!

  32. Grace says

    LOVE these, they are so amazing and perfectly soft. No one could believe that they were gluten and dairy free! I may or may not have eaten aLOT of dough :)

  33. says

    I’ve made these cookies so much I have actually been able to roll them out from memory. I’ve had to tweak it a bit in the actual process but always stuck to the proper ingredients. I do have a question about the grapeseed oil and the agave nectar:

    1. Could any of these, successfully, be used in place of the Grapeseed oil: Walnut Oil, Coconut Oil and/or Avocado oil???

    2. Could I use liquid dextrose instead of the Agave and if so, would it be the same measure or would it be more or less?

    Once again, I love these things but my wife literally feinds for these and I have gotten pretty darned good at gluten free/paleo type baking. Id appreciate any and all help on this. Thanks a lot.

    – Nick

    • Natalie says

      I just picked up some Coconut Palm nectar to use instead of the Agave. It is low on the glycemic index, like the coconut palm sugar. It is a syrup, so I think it will work well as a substitute in this recipe for the Agave.

  34. Krissy says

    I made these last week (I used coconut oil) and they were very crumbly but we ate them up. They are my favorite almond flour recipe yet. I was going to press them into a pie plate and put some df chocolate pudding on top but we ate them all.
    I don’t like making cookies and with four kids, time is in short supply so I dumped it into a greased 9×13 and baked it for around twenty minutes at 330. Yum!!! I took it out while hot so it scooped out. I don’t think they will be super firm but it will work for us. :) I just wanted to let others know about this shortcut. Thank you for all these great recipes!

    • says

      Question: Did you use the same amount of coconut oil as grapeseed? Also, how long did you mix it for. I tend to leave this bad boy on the mixer at low for about 20 minutes, using a spatula to clean the blades from time to time. The reason I ask is because Id like to try this with a different oil. Coconut, Avocado or Walnut. Dunno.

  35. Lara says

    How much does a cup of almond flour weigh in grams?
    Cup measurements are different here in the UK.
    Not sure if tablespoons are the same over here?

  36. annie says

    Hello All,

    I love this blog. I found it a few weeks ago when googling recipes from almond flour. I am so grateful for these recipes, thank you Elana!

    One issue I am struggling with, I do prefer Xylitol over agave syrup and I am experimenting to try to find the right substitution. I made these cookies twice following the recipe exactly and they were great. Then for the third batch I wanted to substitute out the 1/2 cup agave syrup for xylitol and I figured the xylitol would need to approximate a syrup for it to work. So i reduced 1 cup of xylitol into 1/2 cup of water and used that instead of the agave. The cookies just were not as good. they are sweet enough, but they took longer to bake and they are more rubbery and just not as nice as with the agave syrup.

    I am wondering if my method is flawed. should I simply use granulated xylitol and add a bit more liquid to make up for the fact that it is not a syrup, such as adding more grape seed oil? Or should I make my “xylitol” syrup a different way? perhaps including a thickener of some sort?

    I would really appreciate any suggestions.

    thank you.

    • annie says

      Hello. I am still trying to make this recipe with xylitol instead of agave syrup because I am trying to create a cookie that will have a lower glycemic index and less sugar (forget the chocolate chips for now, I will work on that part later!). I have tried two more methods with partial success. I tried adding dry xylitol and one egg to add moisture. this was the most successful batch so far. but still not as good as the original recipe. I also tried reducing the almond flour by a half cup to reduce the dry ingredients and used dry xylitol, this was not so great as the cookies came out too crumbly, but it did work. I probably could have added a bit more grape seed oil but still the cookies did not hold together as well.

      I think I need to convert the xylitol to a real syrup to make this work, to try to thicken it to have more of a similar consistency as the agave.

      I’ve never tried to thicken a simple syrup before and I have read that I might try cornstarch, xanthan, guar gum, agar agar or arrowroot poweder. If anyone has a suggestion as to which to try first, please let me know because this is a lot to do/try. also the overall goal is to have a low glycemic index version so which of these has the lowest GI response that will work? I have to look it up but if anyone knows I would appreciate the pointers.


  37. Marilyn says

    Yummy… I made these and everyone from my niece to my co-workers loved them.
    I didn’t roll them though – just scooped the batter off one spoon with another one, just like I used to do with ‘regular’ chocolate chip cookies.

  38. says

    Thank you, once again Elana – your recipes always turn out beautifully the first time I make them, taste so delicious and inspire me to be try my own versions of things. It’s so great to be able to enjoy my favorite foods in a format that my body accepts and processes so well. Thank you!!

  39. says

    I made the chocolate chip cookies out of your cookbook and they came out fabulous! Everyone in my family loved them and couldn’t even tell they were grain-free and vegan.

  40. Catherine says

    Hi Elana,

    We went GF/CF/EF five years ago for my son. These are far and away the best cookies I have made yet! And the only ones that I would share with my son’s friends. Thank-you!!!!!

    Can you please tell me how long they keep and if they freeze well? The almond flour is so expensive that I don’t want to ruin them if they don’t. (They are so good, I won’t even mind if you say I need to eat them all today :)


  41. says

    I was going to ask a substitute question, but now see that you don’t answer them – maybe someone else can. I am not to eat grains (not just gluten), sugar or dairy – so pretty much Paleo. I see you use a lot of agave nectar, and I was wondering what I could substitute. Thanks.

    • hopefloats says

      I often substitute dried dates for agave (soaked in warm water first for at least an hour or two, or longer) and then ground in the vitamix to a paste. You need to use a little of the soak water to make the paste; I don’t measure so just experiment. Or, I use varying combinations of dates, food-grade glycerin, liquid stevia and/or a small amount of raw honey. Vanilla liquid stevia is the best. English toffee is great too for recipes. I find the taste is less obviously not sugar when using combinations of sweetners.

  42. says


    These cookies are AMAZING. Thank you SO much! I think the reason so many people have a problem with the recipe is

    a) they try to make substitutions
    b) they don’t pack the almond flour

    I had several recipe “flops”, since I wasn’t packing the almond flour (since my pre-GF baking experience told me never to pack the flour!). When I finally found out that you pack the flour in your recipes, every one has worked great since then! Just a suggestion, maybe add the instruction to pack the flour for those of us who are used to the “scoop and level” approach?

    Thanks again for all your hard work!


  43. says

    Hi Elana –

    I stumbled upon your blog recently & just made these cookies today. I need you to know that these are, hands down, THEE best gluten/dairy free recipe for ANY sweet I’ve ever made or found. My 2- and 4-year-old also thank you.

  44. Julia says

    I love this recipe. I could not find the almond flours you recommended so I had to use bob’s red mill. They still turned out great! My question is in regards to nutritional breakdown…
    If you do not answer nutrition questions where can I get nutritional breakdown on this recipe?
    Thanks for your help,

    • Julia says

      I calculated the breakdown myself using the following ingredients; Bob’s Red Mill Almond Meal, Sicilian sea salt, Bob’s Red Mill baking soda, cuisine camino organic bittersweet chocolate chips, and the rest as listed in the original recipe.
      Per cookie
      134 calories
      10.5 g Fat
      6g Sugar
      2.4 g Protein
      19mg Sodium
      I thought I’d post in case anyone else was curious.
      I also thought it is important to mention that the majority of the fat comes from the almond meal and the chocolate chips. 0 trans fats.

  45. Amber says

    I made my own almond flour and the cookies really spread on the pan. I also substituted the oil for safflower oil. What did I do wrong?

  46. Caroline says

    Tried this cookies amazing! My son and I are allergic to dairy and gluten so thanks for an alternative
    Does anyone know do they freeze well?

  47. says

    Omg I didn’t know this existed. Eliminating dairy and gluten from my diet has been really hard. Now that I can make these cookies and eat them. I’m having a happiness over loud. Thank you so much for this recipe.

  48. DK says

    Hi Elana,

    Can you recommend to me how much honey to use if I used it as a substitute for Agave? Not sure how that conversion works. I’ve read that agave is sweeter than honey, but I also read that they are equally sweet. Your suggestion would be much appreciated! Thanks!

  49. Sue says

    I just made these for the umteenth time and added a teaspoon of chia seeds, ground (measure, THEN grind) to the dry ingredients. Made a much more coherent cookie than has usually been the case.

  50. Kirsten says

    I’ve been working on eating Paleo, but allowing myself a treat once a week but that’s still gluten free. I’ve been collecting recipes on Pinterest, and when I came across yours, I ordered the almond flour you suggest. I was pleasantly surprised to see this recipe on the back of the bag! Anyhow, today I had a craving for chocolate chip cookies and decided to try this recipe. It’s not 100% paleo because of the agave nectar, but I was pleasantly surprised at how delicious they are, not to mention super easy. I know even my non-dieting husband will love these. Thank you!

  51. Lydia S says

    I have a son with special dietary needs who comes home frequently from school upset that the other children were able to share a treat and he was not. How kind, thoughtful and wise of you to work with the mom’s in your child’s class to create recipe’s that are healthy and appropriate for all!

  52. says

    I have been working on gluten-free and dairy-free cookie recipes and noticed that in your chocolate chip recipe, you use dark chocolate. Is dark chocolate dairy-free? Or do you buy a certain type? Also, I do not use oils in my cookies. Can I substitute equally with Crisco shortening? Also, I was wondering what type of flour would work best. I see you’ve experimented a lot with almond flour. I’ve never tried it. The blend I’m using is white rice flour, tapioca flour and potato starch, as well as xanthan gum. In the chocolate chip cookies, I used just Crisco shortening. My cookies spread out quite a bit and got carmelly, chewy around the edges. They also had a grainy type of texture. I was wondering if you had a solution to that? Does the almond flour produce a smoother cookie, less grainy? And I thought shortening was supposed to keep cookies from spreading. Sorry to ramble on but I’m very intrigued by your recipes and delighted to find someone on the same type of health journey my husband and I are on :)

  53. Aqueelah says

    I make these for the first time night before last and they turned out great. I used homemade almond meal with great results. Will make this again. Also after mixing my batter, I put it in the freezer for ten to 15the minutes so it would firm up like your batter. I was concerned that the cookie wouldn’t turn out like yours when the batter wasn’t as thick but the freezer did the trick. Thank you for the recipe.

  54. says

    My niece is on a gluten free diet so I think I’ll make her some of these for her birthday. Your photos are gorgeous by the way – my stomach’s rumbling!

  55. Susan says

    Since yesterday, I’ve made 3 batches of these–and all three were different, although I did make a couple of minor changes with each batch. The batch this morning though, looks the prettiest and taste fantastic. What I like about these cookies is that they still taste really good even after they’ve cooled for 6-8 hours or the next day. Many times, even my conventional cookies tasted different and not as good after they cooled or days later. The texture of them is kind of like a store bought cookie–it’s pleasantly crunchy, but not crumbly–mine held together very nicely and survived being put in a bag and transported. I’m very pleased with them and since I used butter and the coconut palm sugar, they have a wonderful flavor and after taste.

    So, since I just took these out of the oven a little while ago, I want to wait until they are cool, but the ones I tasted while still warm and soft are absolutely fantastic. I did weigh things, so I used 10oz of almond flour (Nuts on Line blanched) and I used 4oz (1/2 cup) of pastured butter and I did increase the coconut palm sugar to 3/4 cup (3.5 oz) and added 2 TBSP of water and I melted all of that in a small pot, then added it to the dry mixture. I only used 1/2 cup of chocolate chips. Oh, and I still added in the 2 TBSP of arrow root. The dough was a little greasy, but I didn’t add any more flour and just baked them and they even seemed to rise a tad and spread just a bit. I also used a cookie scoop and just pressed them down a little bit–I didn’t make them that flat. Anyway, they are very pretty cookies and I’ll see if I can take a picture of them.

  56. Susan says

    I just finally made these today and they are very good! This is my first almond flour cookie and I was quite hesitant because some things I’ve tried have come out really good and others, like the breads, have not. I used the measurements for the above recipe, but I used 1/2 C of pastured butter and 1/2 of palm sugar instead. I did what someone else did and I put the butter and sugar in a pan, added 2 TBS of water and melted it. I then added the vanilla to that and then added all of it to the dry ingredients. When I mixed it, it seemed to be very greasy and I did weigh my almond flour (Nuts on Line blanched almond flour), but I found I had to add yet another 1/2 cup of flour. These cookies don’t move at all, so you really need to flatten them to the size you want the finished cookie to be. I had to bake mine for 12 minutes. I also felt like there were too many chips, but I used Ghiradelli and the chips seemed to be quite a bit larger than normal, so I may try chopping the chips up somewhat.

    I will certainly make them again, but I may try 1/3 cup of butter instead. Oh, the other thing I did was accidentally add in 2 TBSP of arrow root–not sure if that made any difference or not.

    • Susan D says

      After all of my experimenting with Elana’s chocolate chip cookie recipes, I found that the measurements in this recipe are really good, but I only use pasture butter in my cookies and I don’t use agave and have been using coconut palm sugar with great success (melted in a pot with the butter and 2 TBSP of water). I also decrease the chips to about 1/2 – 3/4 cup. They are the best!! What I like is that they in fact do taste great a day or so later and keep their delicately crunchy consistency, which is what I like. I’m not a fan of soft cookies unless they are right out of the oven, but these are good days later.

      I do weigh my ingredients, so 2 1/2 cups of almond flour = 10 oz.

  57. Elizabeth says

    These cookies are wonderful. In addition to substituting olive oil for the grapeseed oil, I also substitute honey for the agave. I also try to limit my sugar intake and I use half the amount of honey (about 1/4 c.) and just add a little water to the mix at the end of mixing the dough. The cookies turn out very well!

    By the way, I love your Gluten Free Almond Flour cookbook! I made the pear crisp (and added some fresh cranberries and a dash of honey to the filling) for Thanksgiving this year for the first time and everyone loved it! Hats off to you!

  58. Noelle says

    This is not the same choc chip cookie recipe I have made before. My cookies are much more soggy. What did you change? I prefer the other recipe. The recipe I used had the pictures of the young girl baking as well as pics of her cat. I am so upset!

  59. says

    The best grain free chocolate chip cookie recipe there is! Even with using the Bob’s Red Mill almond flour they turn out great. Someday I may order one of the other brands you recommend, but since I can get the Bob’s RM at our co-op in bulk for $4.99 a pound it’s just really easy. I made the first time as indicated, but every time since have subbed melted and cooled coconut oil for the grapeseed oil as well as either maple syrup or coconut nectar (or a combo of the two) for the sweetener. Awesome either way! Oh and with the Enjoy Life chocolate chips to keep the allergens down too :-)

  60. Chrystin says

    Subbed coconut oil for grape seed and threw in a handful of coconut. Hands down the best cookies I’ve ever had!!! I will not ever make another choc chip cookie recipe. And they came out perfectly shaped!

  61. says

    I made these using almond meal from Trader Joes. This is actually my third time making this recipe using TJ’s almond meal. I have tried sifting the almond meal to remove some of the bits of almond skin but this is very time consuming so I may not bother in the future. The first couple batches seemed a bit too liquidy and oily so I tried adding some coconut flour, which worked very well. This time I reduced the grapeseed oil to 1/3 cup and used 1/3 cup of honey instead of 1/2 cup agave. (I used honey in previous batches as well.) The result was very good, I think this was the best batch yet. The almond meal does result in a more coarse texture but none of us mind. I do find it necessary to squish them flat after forming into balls on a silicone baking sheet. They rise and spread somewhat. I take them out of the oven after 7 minutes, they are very soft and unstable at that point but they become firmer as they cool. I prefer a soft cookie to a chewy or crisp cookie. Others might prefer something different. I freeze the leftovers and just thaw a couple when I need a treat. I find that they are much firmer and more chewy after thawing.

  62. joe says

    Hi. Elena, great website and recipes. Quick question, When I make the chocolate chip cookies the dough is always too oily and takes around 30 minutes to bake, and when there done, the insides are always gooey. Is it possible that there is too much oil or too much nectar? Thanks again, Joe.

  63. Tara Galea says

    Made them last night…in the words of my partner “best chocolate chip cookies ever!” soft, chewy and delicious!

  64. Meghanne says

    I just made these for my boyfriend who’s vegan (I’m a gluten free psydo paleo). They were wonderful! I ended up baking them for 12 mins and they were chewy but lovely. I used half the batch to make ice cream sandwiches with chocolate coconut milk ice cream. Rave reviews. Thank you.

  65. Sandy Peterson says

    Elana, these were the most delicious chocolate chip cookies ever!! Thank you so much for your efforts in putting together these recipes!

    In your recipe you say to make 1/2 inch balls, did you mean 1 inch? I used 1 inch balls and baked for 9 minutes and they were absolute perfection. Thank you so much!

    Sandy Peterson
    Fall Creek, WI

  66. Brandae says

    I’ve used this recipe twice now as a base for what I’m calling “Double Chocolate Oaties”. They’re so good! I use the vegan chocolate chip cookie recipe with coconut oil instead of grapeseed and then add cinnamon, cocoa powder, rolled oats, and Enjoy Life chocolate chips.
    Thank you so much for your recipe!

  67. Mary L says

    This was the first recipe I made using almond flour since it was on the Honeyville bag. They were really good! I substituted honey and they came out fine. Looking forward to trying more recipes now that my flour has arrived!

  68. Elizabeth says

    I loved this recipe. I had already purchased unblanched almond meal, so I used half of my almond meal and half brown rice flour instead. I also used honey to replace the agave nectar. That doesn’t make it vegan, but I’m sure Brown Rice Syrup could have been used as well. I also used Sunspire grain-sweetened chocolate chips, as well as the pink-colored sea salt.

    My cookies were more dense, but really excellent! This is by far the closest I’ve come to the classic chocolate chip cookie, and wheat/sugar free!

  69. Stacy says

    Thanks for the recipe! I could not find any other almond flour other than Bob’s Red Mill. I really wanted to make these cookies for my kids today. So I tweaked it and did 1 cup of coconut flour and 1.5 cups of Bob’s Almond Flour/Meal. They loved the cookies so I guess it was a success!

    • Stacy says

      PS. I know you said that Bob’s doesn’t work. It was fine mixed in this recipe. I look forward to getting some of the other flours – I just have to do it online.

  70. leslie says

    By far, THE BEST COOKIES EVER no matter what – just a plus they are gf. Thank you for sharing! I throw in a 1/4 non-sweetened coconut, and substitute the agave for 1/2 part turbinado and 1/2 honey, and use white chocolate. (NOT Nestle – that’s crap. a real white choc made w real coco butter like Trader Joe’s or Whole Foods brand.)

  71. Thea says

    Thanks for this recipe. I used canola oil instead and just regular sea salt. It came out great! I love it! I had to add a few more TBSP of almond flour because it was a little runny. It was delish!!!!

  72. Rachel says

    The texture of these cookies are really fun to play with. If you press it down, they turn out crispy. But if you want a chewier texture, squeeze the dough in your hand and form a slightly bigger ball (just less than 1 inch). Press onto the sheet just slightly, bake for about 10 minutes. I recommend setting the timer to less than you need and monitoring the cookies instead, that way they don’t burn!

    One more thing: I’ve used 2 tbsp less agave and they still turned out great! I would also add the salt sparingly if you do this, or you’ll have a slightly salty cookie. But that’s not always a bad thing! Haha

  73. MANDA says

    elana, you are a lifesaver;) i find little gratification in many of my low carb baking adventures…these cookies do NOT fall under that category. they are AMAZING! i made a few changes to meet my dietary needs by replacing the grapeseed oil and agave. i used butter and palm sugar+2 Tbls of water (heated slightly until sugar dissolved and butter just melted).
    the palm sugar gave them a distinct “brown sugar” flavor and the texture was PERFECT! i tried these with erythritol and did not get the same results (cooling effect of erythritol was very noticeable and the texture was crumbly and a bit dry…obviously missing the moisture that would have been created by the agave) these are WONDERFUL and will most likely be my dessert during the holidays!!! THANK YOU!!!

  74. lac says

    I just made these cookies and they are fabulous. I subbed avocado oil
    for the grapeseed ( since that’s what I had in cupboard )and used 1/2 cup ( instead of 1 whole cup ) ghirardelli bittersweet 60% cacao chocolate chips. Also used the wholesome sweeteners organic raw dark blue agave. Also, I made them smaller and got 48 cookies instead of
    24. They took about 7 minutes to bake. Nutritional info per cookie:
    calories = 60; carbs = 4.4; fiber = 0.5; net carbs = 3.9;
    protein = 0.9; fat = 5.0; sat fat = 0.9 Elana, these are really
    wonderful. Am wondering if you might be able to come up with a
    chocolate chip cookie that is just as terrific using only 100%
    coconut flour? I’ve tried a couple of the recipes online using coconut flour as the only flour and they were really horrible. I love the
    almond flour but I need to be mindful of fat content in my recipes
    as well. Coconut flour has way less fat. It would be great to have
    two terrific versions of this wonderful cookie – almond flour and
    coconut flour. Many thanks. :))

  75. Melissa says

    They just came out of the oven 5 minutes ago… and I’ve already eaten 2!
    These are honestly some of the best cookies I’ve ever had (including regular cookies)! I added a 1/4 cup of roasted pumpkin seeds, which added a nice crunch.
    Thank you for this amazing recipe Elana, now I have something I can bake for my vegan aunt that I can also eat :)


  76. says

    I made these last night, but with a slight mistake. However that “mistake turned out to be quite a good surprise, as it turned out a cookie that I quite liked.

    After melting the butter and coconut oil, I absent mindedly added the hot fat/oil to the flour that contained the chocolate chips. I was wondering why my batter started to turn dark, and why it almost looked too chocolatey. That is when I realized the chocolate chips had melted!

    I winded up with a very wet batter. However, I persevered. After adding a couple of teaspoons of coconut flour (which did almost nothing), I put the cookies on the pan as directed. They spread–big time. I wound up with a very sweet, delicious, gluten free cookie crisp! It was so good.

    I am thinking about using them for ice cream sandwhiches, like one of your recent recipes showed. Tonight I will be trying out the real chocolate chip cookie, though, based on your recipe, without making the same mistake. Wish me luck!

  77. Jodi says

    My daughter is gluten intolerant but also cannot have almonds or cow’s milk etc, etc. Can another flour be substituted here? I find a lot of gluten free recipes include almond flour. We are new to the gluten free world and I would love to know how to substitute for almond flour. Thanks

  78. says

    These are soooooo yummy! I made them this morning for our guests. They LOVED them. Gobbled them up. And they’re not GF and DF and Egg-free eaters. Thank you for another great recipe!

  79. Tracy Haughton says

    These cookies ROCK! When I serve them to non-GF folks, they are amazed at how delicious and nutritious GF can be. I make these about once a week. Quick, and the ingredients are easy to keep on hand. Thanks, Elena.

  80. gina little says

    I initially made this recipe with grapeseed oil and loved it! Now, b/c I buy the 54oz Nutiva coconut oil for almost every other purpose, I use coconut oil. I find that setting the batter in the fridge for 10 mins firms it up enough to where I can make little balls and then flatten them. I also con’t use a whole 1/2c of agave. It’s probably 1/2c minus 3 or 4T. I use 1/4c dark choco chips and 1/4c cacao nibs and they are delicious. Try chopping in some fresh mint for a Girl Scout favorite. Also, you will think I am odd. I love a freshly baked cookie but I will also store some of these in the fridge and it’s grade school all over again for me (reminisces of say, a lunchbox lunch!) The cookies stay chewy and soft. Very tasty. Anyone else ever try w/ coconut oil? Pretty darn good!

  81. Jill says

    I just bought some Bob’s Red Mill finely ground blanched almond flour. I’m not sure if they’ve changed it or not, but it seems to work out pretty well in all the recipes I’ve tried. Has anyone else tried this??

  82. Hannah says

    Hi Elana,
    I have fallen in love with almond flour because of you! :) I love this chocolate chip cookie recipe as well as your chocolate chip scone recipe from your cookbook. I just placed an almond flour order through Honeyville and was wondering why you store your almond flour in mason jars rather than just in the original package in the freezer?

    Thank you!

  83. g.maria says

    I’m not sure why everyone is so against Bob’s Red Mill. I actually like the brand and have used it in several recipes with much success to my liking. I’ve also used my own ground up, unblanched almond meal for several recipes and it worked nicely, too.

    I won’t use honeyville because they also process gluten containing grains on their equipment with a greater chance that the almond flour will become contaminated. I’ve read of people who used it and had reactions.

  84. Ann S says

    Fantastic recipe! So, I have to admit the second time around I tried with Bob’s flour thinking maybe it would work. You were right! They aren’t terrible but so much better without it!!

  85. Aliana says

    This is wonderful! My mother has a wheat allergy so when we discovered almond flour (and your website)we love it. Also almond flour is so low carb! mmm, now no guilty feelings when eating cookies! The first time I still miss my traditional cookies, but these are wonderful in their own way. I think the next time I make them, since no one in my family is vegan, I may add eggs though because I would like to see if they bind more properly, and the more protein the better. Haha, well THANK YOU for your amazing website.

  86. ds says

    Our family is truly blessed with some of these recipes! This gluten dairy free chocolate chip cookie recipe is the best our family has ever tasted (including “regular” cookie recipes!)!! Thank you thank you thank you Elana!

  87. Pam says

    Hi: made your cookies for the first time today (with grapeseed oil). The batter consistency was great. However, instead of the problem I’ve been reading with the cookies being really flat… mine never spread out much…… would it be ok to push down on the cookies before baking them or will it make them tough/not rise, etc???

    Any input would be great!


  88. Roxanne Butler says

    I want to try this recipe, but wanted to know if i could use coconut oil in the place of grapeseed oil? If so how much?

  89. Susan says


    What do you think about substituting the grapeseed oil with Almond Oil (that’s what i have handy). Have you ever tried?

  90. Gluten Free Canadian says

    Hey Elana, These cookies were dilicious! Thank you so much for the recipe. How can I store these though? Are they OK to freeze? And how long will they last in room temperature?


  91. says

    I love these! I halved the recipe (in fear I’d eat them alone..) and added an eggwhite to fluff em up a bit. I also piled some raisins into half of the batter along with the chocolate chips. Mmm. Great recipe- Thanks!

  92. says

    I want to share this great recipe with you. It’s made from gluten free flour called Chia Flour.

    Ultimate Gluten Free Chocolate Chip Cookie


    1 1/2 cup Butter

    3 1/2 Cup Organic Brown Sugar

    5 1/4 cup Nuchia Original Chia Flour

    2 each Eggs

    2 tsp Vanilla

    1/2 cup water

    1 tsp sea salt (a little less)

    4 tsp baking power

    2 tbs Baking cocoa

    2 cup Dark Chocolate (chucks or chips)


    >Place soften (not melted) butter, sugar, water, eggs and vanilla in mixing bowl. With a mixer, mix together until creamy. 2. Mix dry ingredients and dark chocolate chips together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.

    We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.


  93. kathy says

    Do you think I could mail these to someone across the country as a Christmas gift? What is the shelf life? :)


  94. Rachel says

    I made these cookies last week and they were greasy and runny (same as the others who had problems). Maybe you address this in the video, but I had problems viewing it (my computer’s problems, not the site’s). I am wondering if perhaps the problem is in how one measures the almond flour. It seems to me you could measure it like wheat flour – spoon it lightly into the measuring cup – or like brown sugar – pack it in. This could significantly change the amount of flour that is in the final product. How do you measure it? Could you provide a weight?


  95. Diane says

    These cookies are awesome!!! I can’t believe they are actually good for me. Wow … a crispy and rich cookie without butter?! Even the unbaked dough was yummy-can’t want to freeze some small pieces to make my own cookie dough ice cream. I used Trader Joe’s almond flour and added an extra 1/4 C; 1/2 C semi-sweet chocolate chips and canola oil for the grapseed oil. Next time, I will try safflower oil instead since I’ve been reading that canola oil isn’t too healthy. Thanks for the recipe, Elana!

  96. says

    Are these the divine cookies you shared with us at Blogher? I am working on a post on the event and want to link to the recipe for those scrumptious things!

    By the way, I wanted to tell you that my husband is originally from Colorado and I lived in Boulder myself for five years while I got my masters- love that place! Maybe we can go get tea together the next time we’re up that way? My husband’s parents live in Lafayette. Enjoy Boulder for me… Ah how I miss Vitamin Cottage.

    -Sea (Brenda)

  97. says

    Hi Elana,

    I just made your chocolate chip cookies using the grapeseed oil recipe for the first time and I’m not sure if they turned out right. The batter wasn’t runny but the cookies didn’t rise as much as I thought they would. How thick or puffy do they normally get? Mine are only a little thicker than a half dollar and they spread out a lot. I didn’t use the brand flour you suggested so I’m wondering if this is how an unsuccessful attempt looks. Thanks.


  98. Donna says

    Will you please help me convert this recipe using almond flour and a sugar substitute for sweet loven diabetic husband.

    Oatmeal, chocolate chip cookies

    (Recipe may be halved):

    2 cups butter
    4 cups flour
    2 tsp. baking soda
    2 cups granulated sugar
    2 cups brown sugar
    5 cups blended oatmeal (measure oatmeal, put into blender – blend to a fine powder)
    24 oz. chocolate chips
    1 tsp. salt
    1 8 oz. Hershey bar (grated)
    4 eggs
    2 tsp. baking powder
    3 cups chopped nuts (your choice)
    2 tsp. vanilla

    Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!

  99. Robyn Baldwin says

    This has become one of our favorites. With the last batch I made, I discovered that I was out of almond flour. I got a bit creative and combined all purpose GF flour with coconut flour (needed to adjust amounts of the liquid ingredients to get the proper consistency). My son, who only likes the dough and usually will not eat a baked cookie, ended up eating half the batch of cookies.

    Thank you Elana for all your work in bringing us scrumptious recipes.

  100. Lorain says

    Made these this afternoon…even my hubby, who can eat anything, is in love with this recipe!!
    Betcha can’t eat just one!!

  101. says

    Hi Elana,

    I’ve been trying to make cookies for one of my cousins who doesn’t eat wheat or dairy for quite some time. Until I tried your recipe, I thought that in the quest for vegan, gluten-free, and delicious baking that I had to settle for 2/3.

    I had the same problem as some of the commenters above where the cookie dough was more of a runny batter, but since my cousin cuts out wheat only I added some oatmeal and they came out delicious. I will try a different almond flour next time in hopes that I can do without the oatmeal and really get rid of the gluten. But for now, I can send today’s batch to my cousin so thanks so much for posting this recipe!


  102. Ellen says

    Thank you soooo much! I really enjoy your website!

    PS I am the one who asked the question on yahoo about gluten fee and dairy free recipes…

  103. says

    Sheryl -awww, you’re so sweet. I’m glad you enjoyed these :-)

    Carin -Thanks so much for your feedback…and that of your 13 year old!

  104. Carin says

    I just wanted to tell you that I made these for Passover and my 13-year-old gluten-free son asked if I can make them all year and not just for the holiday. This is a boy who knows his desserts, so that’s quite a compliment for you!

    Thanks for adding another recipe to my list of crowd-pleasers!

  105. Sheryl says

    I love these cookies. When I made them the first time I had just been diagnosed with celiac and I had always been a baker. I thought I’d never bake again until I found your site. The cookies were very crumbly and then I tried your cranberry muffins but I substituted raisins and dates because my family doesn’t like cranberries. These were delicious as well. Since eggs will help my intestine heal I decided to put one egg in the cookie recipe and they puffed up and didn’t crumble at all. They are excellent cookies as are all your other baked goods. Thank you for giving me the gift of being able to enjoy baking again.

    • Valerie Lyons` says

      Have you tried flax eggs as a non-dairy substitute? 3 tablespoons of ground flax seed, 1/3 cup of water. Mix in blender or similar appliance.

  106. says


    Thanks for your comment.

    Since I am not familiar with the recipe you are using (if you are using this one, I would need to let you know that flours generally cannot be substituted interchangeably in my recipes without other major adaptations) and I haven’t cooked with bean flour for years, I really can’t be of much help regarding your question.

    Your best bet would be to post it in my forums. There are a bunch of nut-free folks over there who might have some ideas.

    Good luck!


  107. says


    Great website. I bake gluten and nut free often using fava bean flour. My cc cookies are on the dry side. Is it the flour? What could I add to the recipe to make them moist? Thanks.


  108. Ruth says

    OK, I just tried these, and craved them all week.
    I have a “generic” (non gourmet) oven, and started with the recipe and made 3 dozen, not 2 dozen, and baked them for 8-8.5 minutes, and that worked best. 9 minutes was *almost* too much. If I made 24 cookies, they were “undone” in the middle.

    But I must say, these were *way* too decadent to be this healthy. I will probably make no other chocolate chip cookie recipe…ever. (Especially since I found out my husband is also allergic to dairy.)

    Thank you Elena!!

  109. says

    Arlette -Thanks for the full report. I’m glad you liked these and that they worked out for you, Mrs. Fields :-)

    Lisa -You’re very welcome and thanks for your comment!

  110. Lisa says

    These are delicious! I used Himalayan salt, sunflower oil, maple syrup and chocolate sticks ground up in the food processor (used for chocolate croissants) and they were awesome! Not runny at all! I also used blanched almond flour that I bought in bulk.
    Thanks so much for this awesome recipe!! :)

  111. Arlette says

    Hi Elana,

    I initially tried this recipe a while back using almond meal that I grounded in a regular blender. Turned out terribly; falling apart,oily, and salty. I tried again, this time using the blanched almond flour. Still didn’t work. So I went back to the recipe page re-reading everything you wrote, looking for a clue. And for the first time I found it “* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe” That’s the brand I used! I never noticed that note before.
    But I really, really wanted some gluten free chocolate chip cookies, and couldn’t find the brand you recommended near me, couldn’t possibly wait for it to arrive in the mail. I had a bag of almonds and wondered if I grind them these un-blanched almonds really, really well, ultra fine would it work? This time I had a vitamix blender and decided to give it a try.
    I mixed everything together (using less oil and salt) I could already tell by the consistency of the dough that it might just work. I baked a few cookies–they tasted great! Just a little on the soft side. Then I got an idea to blend the batch quickly in the vitamix. Baked a more few cookies from this batch and wa la — they were amazing!!! I felt like I was Mrs.Fields. Perfection at last using un-blanched almonds–yay!

    One of these days I intend make it exactly as the recipe calls using Honeyville’s Blanched Almond Flour. But for now I am very content with these!!!

    I want to thank you Elana for this innovative recipe. And I am so grateful to you for having shared it with all of us.

  112. Rachel B says

    I just made these cookies for the first time. I had to find a substitute for the 73% Dagoba organic chocolate because it has sugar in it which I can’t eat. I used organic raw chocolate nibs by Navitas Naturals. The nibs didn’t melt but they gave the cookies a wonderful chocolate crunch.

    Because the nibs had no sweetener, I figured I should adjust the amount of agave. So I used about a 1/8 cup more in the recipe. And I ended up having to bake them at a lower temperature, 300 degrees, for 35 minutes because after 10 minutes at 350 degrees, they weren’t getting solid. They got lightly browned and were perfect.

    I did notice that although they were still soft when I took them out of the oven, after they cooled down they got solid.

    The only problem I had was keeping my husband out of the raw dough. It’s something that he loved as a kid and as soon as he saw it on the counter, he had to taste it. When he did, he said that it was fantastic and a sure sign that the cookies will be, too. And they were!

    Thank you, Elana, for your wonderful recipes.

  113. says


    Thanks so much for your comment and I’m so glad that you (and Griff) are enjoying these recipes. I have an 8 year old too, so I know how that goes…


  114. GloriE says

    Elana, we have been making these cookies every week for the past 2 months! They are a staple in my house! My son, Griff is 8 and has been on a gluten/corn/preservative/dairy free diet for the past 6 months to help with his chronic migraine headaches. He feels so much better, it’s amazing! This was his first year without any halloween candy so having these cookies on hand was a lifesaver! We also make the bannana cake weekly but use a cupcake pan – they just take 20 minutes and we toss in a few gluten free chocolate chips – yummy! This is my first post and I just want to say thank you so much for all the great recipes. Following Griff’s dietary restrictions is challenging but so much easier because of your website. I was overwhelmed at first but your ideas are easy and delicious. Thank you so much for all your hard work and creativity!

  115. says

    Dear Marie,

    Thanks so much for your kind email, I really appreciate it.

    Yes, please do include my recipe in the cookbook for your women’s group and as you discussed, I just ask that you give credit and reference back to my site.

    I am glad you are enjoying my recipes and eating well too!

    Take Care,

  116. Marie says

    First of all, these cookies are just awesome. My coworkers always ask if I’ve made another batch to share. I have used SO MANY of your recipes (esp with pumpkin fever this fall), as well as passed along your website to so many of my friends, acquaintances, and colleagues. I am in a women’s group that is making a cookbook & looking for recipes. I was wondering if I could submit this dairy-free/gluten-free cookie recipe. It would include your name & link to your website. I just wanted to include a good Gluten Free/Casein Free recipe as it is becoming increasing popular for families to adopt this diet, though many people still find it difficult to locate recipes & even ingredients. If your recipe & link was included in this cookbook, it would help people greatly by sending more people to your amazing blog. I’m not even gluten free & I love your recipes (I’m dairy free, but I really like eating gluten free too). Plus, people who aren’t gluten free would then have at least one recipe they could make if they have GF or CF guests, as well as a resource to expand for their guests. I am asking for your permission because if you do not feel comfortable with someone else passing along your recipes (but, again, YOU will be referenced), I understand and respect your wishes. You are the creator of something amazing (the blog & the community it is gathering globally) and I do not want to impose on you. No matter how you decide, I am grateful for your website & will continue to promote it, as well as cook from the recipes. I am learning so much & eating so well along the way! Thank you for considering my request, but more importantly, thank you for all your work!

  117. Tracee says

    Problem: My litle boy and I made a couple of batches of these for the Fall Festival at his school. We dropped them off and went home to get his costume and came back. When we went to get a cookie they were gone!! Everyone was curious and tried them, and then another man liked them so much be bought the rest. I have learned the hard way that two batches for a crowd is not enough.

  118. says

    Hi Tracee,

    I have cooked a little with macadamia oil and like it a lot.

    Thanks for stopping by to let us all know about your substitution success!


  119. Tracee says

    I substituted half of the oil with Macademia Nut Oil, it was very good. It’s my latest purchase from the health food store and smells wonderful.

  120. andrea says


    Quick question, I am allergic to almonds, and was hoping that you would have an alternative to almond flour for your awesome recipes. I was just diagnosed as being allergic to dairy, wheat, eggs, and nuts, so I have been going a little crazy trying to cook for my three year old and husband without starting a riot. Please let me know your thoughts. Thanks!!!

  121. says


    I know we can get to the bottom of this! I think it may be the raw agave that is adding excess moisture to your baking attempts –preventing them from rising and causing them to fall apart. This is my latest thought on solving the mystery.


  122. says

    I did use all the ingredients to the letter. I was wondering if the brand could make a difference. Spectrum grapeseed oil and wholesome raw agave, the honeywell almond flour. I know that the agave I use is darker in color than the one you use, perhaps it also has a different consistency. Have you used that one? Thanks for the help.

  123. says


    I’m not sure what the problem could be. Did you use:

    1) almond flour
    2) salt
    3) baking soda
    4) grapeseed oil
    5) vanilla extract
    6) agave nectar

    If you did use all of the above and did not make any substitutions, please let me know which brand of each product you used, that might help me get to the bottom of this.

    Also, is your oven baking at the temperature which reads on the dial? (you need an interior oven thermometer to make this comparison and verify this)

    You should be able to make these cookies anywhere, with the correct
    ingredients and following the instructions in the recipe above.


    • says

      I had the same issue with the cookies tonight–using one of your recommended almond flours. I did sub in ghee for the grapeseed and thought that must be the issue till I saw other people’s comments. Very interesting. In the end, I added about 1/2 cup more almond flour and refrigerated the dough for about half an hour to get it to work fairly well.

  124. says

    I am feeling like a baking failure, I have tried the bread and the cookies and neither came out as they should have. I followed the directions perfectly and even watched the video a million times. My dough never looked like yours and I am using the right brand of flour. I will try to add more flour and less oil as they just fell apart coming out of the oven. I loved how yours looked crunchy on the outside and soft on the inside. Do I need to be in CO to make a good cookie? :)

    Any advise would be great. Thanks so much.

  125. Pamela says

    We have cookies!! Wow, mind blowing, ate only cookies for dinner and ignored the grilled Ahi Tuna kind of cookie craziness. These have got to be the best cookies I have ever eaten in my life. They were crisp on the edges and soft and chewy in the center. They didn’t melt into a uni-cookie all over my oven. The taste was sublime, melt in your mouth, old tollhouse recipe but ten times better than what I made when I was 16 type of cookie.
    Changes I made this time around:
    Finally ordered the Honeyville almond flour, then I realized I was out of sea salt and grapeseed oil. I went to Whole Foods market and purchased the celtic sea salt, surprise, it was bitingly flavorful. Then I bought Napa Valley Naturals Grapseed Oil. I was nervous; it was pale green and smelled somewhat strong.
    The grapeseed oil and sea salt I previously used was a Trader Joe’s brand. The oil was colorless and odorless, the salt was well, salt. Because of this my first batches tasted good but gently greasy.
    To combat the soupy batter from my first two attempts, this time I reduced the oil to 1/3 cup, and increased the almond flour by ¼ cup (firmly packed). Another difference this time around, my four-year-old twin girls weren’t in the kitchen “helping” mommy bake. Now I could concentrate and change the ingredients slowly until I had moldable dough.
    I would strongly recommend using the exact brand of ingredients that Elana recommends in this recipe; otherwise you are simply making another type of cookie. Also, if your batter is runny, try the reduced oil and increased flour that I did. Thanks Elana, for combining inconceivable ingredients into a superb treat. I have to go back into the kitchen an eat another one right now.

  126. says

    Pamela -Thanks so much for reporting back and staying in touch!

    Elizabeth -Yes, my boys do adhere to a gluten-free diet; I’m not sure what I would do though if they went to a nut free school. This would be a great question to post in my forums.

    Ann -Thanks for stopping by; for more info on substitutions please see my faq’s. There is a chocolate chip cookie recipe that uses butter on my site, you can find it here.

  127. ann miller says

    I am loving your recipes. My daughter can’t have gluten,wheat, soy, eggs,corn,grapes plus many other things. Can I substitute the eggs with the egg sub. mix ( that is egg free) and can I substitute the grape oil with something else? She can’t have grapes. Iwas looking at the bread recipe and the choc. chip cookie recipe/

  128. Elizabeth says

    I was wondering if your kids adhere to a gluten free diet?
    We are just starting the gc free diet with our son and I have little idea what to send him for lunch and snacks. His school is also nut free.


  129. Pamela says

    Hi Elana,
    It’s clear to me that the almond flour I used caused the receipes to fail. I used Bob’s Red Mill almond flour the first time, and ground my own flour in my blender the second time.
    Thanks again following up with me. I’m excited to order the correct flour and try again.


  130. says

    Mine also came out more like batter than dough, and spread out everywhere. The cookie that came out of my oven looked nothing like your picture. I added 1/2 c. sweet potato to the second tray of cookies and that came out a little better but had to be cooked 14 minutes. What am I doing wrong?

  131. Pandie says

    The flavour of these cookies is amazing!! Thanks so much for the recipe, I tried it today, however I had similar results as Pamela. I’m wondering if the ‘balls’ it was rolled into were too big/close together or if they weren’t cooked enough? I put them in the oven for the full 10mins. Are they supposed to be kind of crunchy or chewy or what kind of texture when they are done? I hoped tey would harden up when they cooled but they didn’t really. I had no idea what to do with them (apart from craping 3 of them off the baking paper with a spoon and eating them ;) so I put them in the freezer for the moment, any advie would be amazing! xo

  132. says

    Pamela -Thanks for your comment; I am so very perplexed as I have now gotten this from several people. The thing that is tricky is that the recipes seems to work for the majority, though when it doesn’t, what happened in your case is the outcome. I am going to bake these (for the umpteenth time) tonight and do several control groups. I think what might be happening is that if the dough is hotter than room temp from over mixing with a beater that might heat it up and cause it to splay out? I will be working on this issue –can’t let it remain as such.

    Eden -Thanks for the report, glad y’all liked ’em.

  133. says

    I made these the other night and everyone scarfed them down. I’m quickly beginning to cook a whole new way thanks to your yummy recipes.

  134. Pamela says

    Hi Elana,
    I am prepared to be your biggest fan, but I am having a problem with both of the recipes that I’ve tried, these choco chip cookies with grape seed oil and the flapjacks. First let me say the flavor in both was amazing. But the consistency of the flapjacks was like water. I had to practically burn them to get them stable enough to turn over, but many just folded over into a sloppy mess. It was very frustrating and I almost stopped cooking them. But I did cook all of them and my husband and kids ate every last one.

    For the cookies, I was so excited I made a double batch the first time. Again, the mixture was runny. I could not roll them into balls. I did not need to flatten them, as they oozed all by themselves and some ran off the pan while baking. I was certain I made a mistake. So the second time I made one batch, but the results were the same. The batter does not look like the firm batter you are confidently rolling into balls on the video. But the flavor was so good, and I am desperate for gluten, dairy free. So I ground one cup of raw oats and three tablespoons of raw flax seeds into flour and added it to the batter. These did need to be flattened or the center would not cook and came out raw. The flavor was good, the consistency better, but I adored the flavor of the original recipe. I don’t have your flair for experimentation- what would you add to bulk up these cookies- or can I cut some of the oil so they are not so runny?
    Okay, am I crazy? Why won’t these recipes work for me?

    • Monica Kuretza says

      I made these cookies twice, both times they spread out like little thin pancakes. (They still tasted yummy, but looked horrible.) The second time I used coconut oil instead of grapeseed and put the batter in the fridge, same result. I thought it must be because I was using ground pecans and walnuts instead of almond flour, but after reading these comments, I wasn’t alone.
      I fixed it by increasing the nuts to 3 cups (I still ground pecans and walnuts because of my son’s sensitivity to almonds.)
      I also added 1 egg and 1 T coconut flour. I decreased oil to a little less than 1/3 cup (I subbed Eath Balance dairy free soy free spread, softened.) I also used cocoa nibs instead of chips and honey instead of agave. In between batches I put the dough in the fridge.

      I dropped the dough by the tablespoon onto the parchment paper then greased my hands with the Earth Balance spread and flattened the cookies so they wouldn’t stick to my hands. I cooked them for 10 minutes, and they look EXACTLY like the ones in the picture and my son loves them. :)

      • says

        What brand of almond flour were you using when the cookies spread out like thin little pancakes? That could be a clue to the pancake mystery.

  135. Chrissy says

    No, I used to live in Co Springs, and my sister recently moved from Boulder to the springs after 7 years there. I was just there a month ago and I googled gluten free restaurants and that one came up… then I saw the link on your side bar and put them together! I went to a really cool place for lunch with my sis in Boulder… it had this covered outdoor patio and I had this mexican pulled chicken thing with a homemade corn cake/tortilla thing that was divine… makes me want to book a flight out and go have that for lunch, swing by O! for pizza and cookies for dinner and hop back on a plane to come home! We have NO GF restaurants (other than chains) here in Nashville. I loved CO, and I thought your comment on the grain-free granola was TOO funny (using the term on your friends… I knew some very “crunchy granola” people when we lived there! LOL!).
    Anyway, I am LOVING your website and experimenting with all these new recipes! I have baked with almond meal before… used the BRM, another one from some web site that I ordered, and made my own in the vitamix… and you are totally right about the one you use. I ordered the 5lb bag last week and I am amazed at how much better the baked goods turn out. The cookies are gone, except for maybe 5 or 6 that I did not bake yet and I am planning some muffins or your bread with cinnamon and nutmeg for tomorrow! I have yet to purchase the grapeseed oil though… so I am using butter. I am not CF as well, so its fine by me… as long as I dont eat the whole batch and start storing it all up for the winter! ;)
    I also copied your glass jar idea and found a dozen quart size jars at the hardware store for just under $11! I filled up about 7 of them with nuts, granola, coconut flour, etc… they look so pretty! I dont know why I didnt think of that before!
    If you ever do publish a cook book… sign me up for the first printing!

  136. says

    Hi Chrissy,

    I guess you live in Boulder if you’ve seen my cookies at the pizza place (O! Pizza). Those are made with grapeseed oil, no butter–the recipe above. Thanks for your comment and I’m glad you and your mom liked the macadamia caramels.


  137. Chrissy says

    I made the other choc. chip cookies last night with the butter… they are wonderfully amazing! I am wondering… since those taste EXACTLY like what I remember a chocolate chip cookie tasting like… how is the flavor of these with grape seed oil instead? How do you make them for the pizza place? The classic recipe? Those are just TOO good. I actually refrigerated most of the dough and I am making a couple at a time just for ME! I was just amazed by the recipe! I made it right from your instructions (only added a little more vanilla… no reason other than habit… I always add extra vanilla!) and they were fabulous. I took some over to my mom (who eats mostly grain-free and never eats refined sugars) and she thought they were wonderful, too! She also accused me of lying about the ingredients in the macadamia caramel candies… she thought for sure I was trying to poison her with milk maid caramels or at the very minimum large quantities of brown sugar mixed in!
    So, if you have an answer on the taste of these with grape seed oil, I would appreciate it! Its too bad there is no “safe” butter flavoring to add…

  138. Steph says

    Thanks so much for the wonderful cookie recipe. I am just beginning to try to cut out wheat and dairy. I had to substitute the almond flour for affordability and because it’s what I already had in my pantry. Bob’s Red Mill gluten free All Purpose Baking Flour substitutes nicely. The cookies were light, a little crumbly, but oh so lovely.

  139. erina says

    Thanks for the recipe. I wanted to let you in on a little shortcut I often use for CChip cookies. Gluten Free Pantry yellow cake/cookie mix can be used too. I just follow the cookie recipe on the box then add 2 TBSP peanut butter (for taste) and a cup of CChips.
    I also love there Borwnie mix, It’s even better if you also add a cup of CChips (I add nuts for protein to this too.)
    My 6 and & 7 year old boys, and their class mates love these.

  140. says

    Karen, thanks for your great comment; I am so glad that you like these cookies and I hope you enjoy the other recipes on my site! Let me know how it goes.


  141. Karen says

    Thank you Elana! Your chocolate chip cookies are amazing! You are a lifesaver! I recently had an allergy test that determined I am allergic to wheat, dairy, sugar (cane), and yeast (a tough combo for someone who loves ALL baked goods!). The only thing I needed to substitute in your recipe was the chocolate chips – and I found an alternative at Whole Foods (SunSpire grain sweetened chocolate chips with no cane sugar or wheat – I highly recommend them!) I LOVE these cookies and I cannot wait to make them again this weekend! AND I am looking forward to trying your other recipes!
    Thanks again!

    • Sunny B says


      I used to LOVE those grain sweetened chocolate chips and came upon them when my daughter was being treated for a kidney issue with a wheat free, sugar free, dairy free diet. Because she is allergic to dairy, and because I try to limit sugar in our diets anyway, these quickly became a staple in my kitchen-even after her treatment was completed.

      I was heartbroken last year after being diagnosed with celiac’s to discover I could no longer enjoy these chocolates! The barley used to sweeten them is a key gluten producer…while I hate to add to your dietary difficulties, I strongly recommend you verify it is simply wheat you need to avoid, and not gluten all together. This can make a world of difference for you.

      Take care!


    • Kristy says

      I also had blood work done due to severe eczema and the results showed gluten, dairy, egg, corn, almonds, and peanuts. I was wondering if there was a way to make these cookies without using the almond flour. Thanks so much, Kristy

      • Kendrah says

        A friend of mine is gluten-free and I am corn free (as well as everything else free due to extensive food allergies…ha-ha). I didn’t have the almond flour so I made gluten-free flour using the following recipe:

        2 cups rice flour
        2/3 cups starch (I used arrowroot starch because it was on-hand)
        1/3 cup tapioca flour
        1 teaspoon guar gum (as a substitute for xanthum gum which is from corn)

        I also make my own vanilla extract to be sure the alcohol used is not from corn (I’m pretty sensitive).

        I took that mix and measured out the 2.5 cups for this recipe! After baking, the cookies were a bit crumble-y…but that could be becuase I used Bob’s Red Mill flours??

        It might be a recipe for you to start from and experiment with!! I’m sure I’ll modify it in the future…

        Hope that helps :)

    • Manya says

      I too was disappointed to see that the sunspire ones use barley to sweeten them. I have been using the enjoy life ones, but honestly they still have sugar. I may have to start making my own darn chocolate! lol.

    • Luna says

      I have looked into the SunSpire ones but they’re NOT gluten-free. The grain sweetener is made from barley, that contains gluten… :( also EnjoyLife brand is gluten free but not sugar-free

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!