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.
Nela says
I want to share this great recipe with you. It’s made from gluten free flour called Chia Flour. http://www.nuchiafoods.com
Ultimate Gluten Free Chocolate Chip Cookie
Ingredients:
1 1/2 cup Butter
3 1/2 Cup Organic Brown Sugar
5 1/4 cup Nuchia Original Chia Flour
2 each Eggs
2 tsp Vanilla
1/2 cup water
1 tsp sea salt (a little less)
4 tsp baking power
2 tbs Baking cocoa
2 cup Dark Chocolate (chucks or chips)
Instructions:
>Place soften (not melted) butter, sugar, water, eggs and vanilla in mixing bowl. With a mixer, mix together until creamy. 2. Mix dry ingredients and dark chocolate chips together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.
We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.
Nela
kathy says
Do you think I could mail these to someone across the country as a Christmas gift? What is the shelf life? :)
Thanks!
Kathy
jessica says
Shouldn’t be an issue, I have mailed these cookies in the past without any problem.
Rachel says
I made these cookies last week and they were greasy and runny (same as the others who had problems). Maybe you address this in the video, but I had problems viewing it (my computer’s problems, not the site’s). I am wondering if perhaps the problem is in how one measures the almond flour. It seems to me you could measure it like wheat flour – spoon it lightly into the measuring cup – or like brown sugar – pack it in. This could significantly change the amount of flour that is in the final product. How do you measure it? Could you provide a weight?
Thanks!
Diane says
These cookies are awesome!!! I can’t believe they are actually good for me. Wow … a crispy and rich cookie without butter?! Even the unbaked dough was yummy-can’t want to freeze some small pieces to make my own cookie dough ice cream. I used Trader Joe’s almond flour and added an extra 1/4 C; 1/2 C semi-sweet chocolate chips and canola oil for the grapseed oil. Next time, I will try safflower oil instead since I’ve been reading that canola oil isn’t too healthy. Thanks for the recipe, Elana!
seamaiden says
Are these the divine cookies you shared with us at Blogher? I am working on a post on the event and want to link to the recipe for those scrumptious things!
By the way, I wanted to tell you that my husband is originally from Colorado and I lived in Boulder myself for five years while I got my masters- love that place! Maybe we can go get tea together the next time we’re up that way? My husband’s parents live in Lafayette. Enjoy Boulder for me… Ah how I miss Vitamin Cottage.
-Sea (Brenda)
Connie says
Hi Elana,
I just made your chocolate chip cookies using the grapeseed oil recipe for the first time and I’m not sure if they turned out right. The batter wasn’t runny but the cookies didn’t rise as much as I thought they would. How thick or puffy do they normally get? Mine are only a little thicker than a half dollar and they spread out a lot. I didn’t use the brand flour you suggested so I’m wondering if this is how an unsuccessful attempt looks. Thanks.
Connie
Lori says
Ok, the best cookie I have had in a long time! Great job Elana!!!!!
Donna says
Will you please help me convert this recipe using almond flour and a sugar substitute for sweet loven diabetic husband.
Oatmeal, chocolate chip cookies
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal, put into blender – blend to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!
Robyn Baldwin says
This has become one of our favorites. With the last batch I made, I discovered that I was out of almond flour. I got a bit creative and combined all purpose GF flour with coconut flour (needed to adjust amounts of the liquid ingredients to get the proper consistency). My son, who only likes the dough and usually will not eat a baked cookie, ended up eating half the batch of cookies.
Thank you Elana for all your work in bringing us scrumptious recipes.
Lorain says
Made these this afternoon…even my hubby, who can eat anything, is in love with this recipe!!
Betcha can’t eat just one!!