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.
Leigh-Anne 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!
-L
elana says
Hi Ellen, I totally remember you :-) Welcome!
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…
elana 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!
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!
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.
elana says
vk -Thanks for stopping by and let me know how you like ’em!
Gluten Free Bread World says
Thought it was funny…I have that same plate. The recipe looks awesome…can’t wait to try it. vk
elana says
Spencer,
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!
Elana
Spencer says
Elana,
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.
Spencer