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.
g.maria says
I’m not sure why everyone is so against Bob’s Red Mill. I actually like the brand and have used it in several recipes with much success to my liking. I’ve also used my own ground up, unblanched almond meal for several recipes and it worked nicely, too.
I won’t use honeyville because they also process gluten containing grains on their equipment with a greater chance that the almond flour will become contaminated. I’ve read of people who used it and had reactions.
Ann S says
Fantastic recipe! So, I have to admit the second time around I tried with Bob’s flour thinking maybe it would work. You were right! They aren’t terrible but so much better without it!!
Aliana says
This is wonderful! My mother has a wheat allergy so when we discovered almond flour (and your website)we love it. Also almond flour is so low carb! mmm, now no guilty feelings when eating cookies! The first time I still miss my traditional cookies, but these are wonderful in their own way. I think the next time I make them, since no one in my family is vegan, I may add eggs though because I would like to see if they bind more properly, and the more protein the better. Haha, well THANK YOU for your amazing website.
ds says
Our family is truly blessed with some of these recipes! This gluten dairy free chocolate chip cookie recipe is the best our family has ever tasted (including “regular” cookie recipes!)!! Thank you thank you thank you Elana!
Pam says
Hi: made your cookies for the first time today (with grapeseed oil). The batter consistency was great. However, instead of the problem I’ve been reading with the cookies being really flat… mine never spread out much…… would it be ok to push down on the cookies before baking them or will it make them tough/not rise, etc???
Any input would be great!
Thanks.
Roxanne Butler says
I want to try this recipe, but wanted to know if i could use coconut oil in the place of grapeseed oil? If so how much?
Susan says
Elana,
What do you think about substituting the grapeseed oil with Almond Oil (that’s what i have handy). Have you ever tried?
Gluten Free Canadian says
Hey Elana, These cookies were dilicious! Thank you so much for the recipe. How can I store these though? Are they OK to freeze? And how long will they last in room temperature?
Thanks!
natalie says
Is almond flour just ground almonds?
Jess says
I love these! I halved the recipe (in fear I’d eat them alone..) and added an eggwhite to fluff em up a bit. I also piled some raisins into half of the batter along with the chocolate chips. Mmm. Great recipe- Thanks!