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.
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.
Cathy Kasych says
In your muffin recipe can I use egg replacer instead of the eggs? I am gluten/dairy/egg free.
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
angel says
What would happen if I use olive oil instead of grapeseed oil?
Sara says
I used light and mild olive oil and they came out wonderful.
Alissabeth 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.
interior design 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!
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!!
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.
Jen @ www.existentialevolution.com says
I just posted my Virtuous Chocolate Chip Cookies (which are GF/DF too) last week at http://www.existentialevolution.com. I found your GF/DF cookie recipe thru HEAB’s website. She just made a modified version of yours. It’s so great that we can all put a spin on a recipe and they are all delicious!!
Susan says
Hi,
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!