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.
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!
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!!!
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.
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!
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!
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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?
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. :/
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!!!