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)
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil
- 1 tablespoon vanilla extract
- ½ cup agave nectar
- 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 recipe. For more information regarding this matter please see my FAQs.
Laelle 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 :-)
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!
Jen 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.
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.
Tara Galea says
Made them last night…in the words of my partner “best chocolate chip cookies ever!” soft, chewy and delicious!
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.
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
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!
Rachel says
These are so delicious and easy to make! I usually add pecan pieces. My mom loves them.
http://www.flickr.com/photos/13263978@N02/5440467799/
Tina Olson says
Fast, easy, delicious. Even my wheat loving son says these are the best cookies ever.