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.
Angie says
Elana,
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!
Angie
Vanessa 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.
Julia says
Hi
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
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.
Amber says
Elana,
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?
Thanks
Amber
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?
Billy 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.
Jules says
What about high altitude? Is there a change in the recipe?
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!
Sue says
I usually the same amount of honey or perhaps a bit less. They certainly seem sweet enough to me!
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.
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!