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.
Ashley Craft (Taste for Healthy) says
Thank you for sharing this recipe!! I am so excited to try it!! :)
lac says
I just made these cookies and they are fabulous. I subbed avocado oil
for the grapeseed ( since that’s what I had in cupboard )and used 1/2 cup ( instead of 1 whole cup ) ghirardelli bittersweet 60% cacao chocolate chips. Also used the wholesome sweeteners organic raw dark blue agave. Also, I made them smaller and got 48 cookies instead of
24. They took about 7 minutes to bake. Nutritional info per cookie:
calories = 60; carbs = 4.4; fiber = 0.5; net carbs = 3.9;
protein = 0.9; fat = 5.0; sat fat = 0.9 Elana, these are really
wonderful. Am wondering if you might be able to come up with a
chocolate chip cookie that is just as terrific using only 100%
coconut flour? I’ve tried a couple of the recipes online using coconut flour as the only flour and they were really horrible. I love the
almond flour but I need to be mindful of fat content in my recipes
as well. Coconut flour has way less fat. It would be great to have
two terrific versions of this wonderful cookie – almond flour and
coconut flour. Many thanks. :))
Melissa says
They just came out of the oven 5 minutes ago… and I’ve already eaten 2!
These are honestly some of the best cookies I’ve ever had (including regular cookies)! I added a 1/4 cup of roasted pumpkin seeds, which added a nice crunch.
Thank you for this amazing recipe Elana, now I have something I can bake for my vegan aunt that I can also eat :)
Melissa
Brandon May says
I made these last night, but with a slight mistake. However that “mistake turned out to be quite a good surprise, as it turned out a cookie that I quite liked.
After melting the butter and coconut oil, I absent mindedly added the hot fat/oil to the flour that contained the chocolate chips. I was wondering why my batter started to turn dark, and why it almost looked too chocolatey. That is when I realized the chocolate chips had melted!
I winded up with a very wet batter. However, I persevered. After adding a couple of teaspoons of coconut flour (which did almost nothing), I put the cookies on the pan as directed. They spread–big time. I wound up with a very sweet, delicious, gluten free cookie crisp! It was so good.
I am thinking about using them for ice cream sandwhiches, like one of your recent recipes showed. Tonight I will be trying out the real chocolate chip cookie, though, based on your recipe, without making the same mistake. Wish me luck!
Jodi says
My daughter is gluten intolerant but also cannot have almonds or cow’s milk etc, etc. Can another flour be substituted here? I find a lot of gluten free recipes include almond flour. We are new to the gluten free world and I would love to know how to substitute for almond flour. Thanks
Maggie says
These are soooooo yummy! I made them this morning for our guests. They LOVED them. Gobbled them up. And they’re not GF and DF and Egg-free eaters. Thank you for another great recipe!
Tracy Haughton says
These cookies ROCK! When I serve them to non-GF folks, they are amazed at how delicious and nutritious GF can be. I make these about once a week. Quick, and the ingredients are easy to keep on hand. Thanks, Elena.
gina little says
I initially made this recipe with grapeseed oil and loved it! Now, b/c I buy the 54oz Nutiva coconut oil for almost every other purpose, I use coconut oil. I find that setting the batter in the fridge for 10 mins firms it up enough to where I can make little balls and then flatten them. I also con’t use a whole 1/2c of agave. It’s probably 1/2c minus 3 or 4T. I use 1/4c dark choco chips and 1/4c cacao nibs and they are delicious. Try chopping in some fresh mint for a Girl Scout favorite. Also, you will think I am odd. I love a freshly baked cookie but I will also store some of these in the fridge and it’s grade school all over again for me (reminisces of say, a lunchbox lunch!) The cookies stay chewy and soft. Very tasty. Anyone else ever try w/ coconut oil? Pretty darn good!
Jill says
I just bought some Bob’s Red Mill finely ground blanched almond flour. I’m not sure if they’ve changed it or not, but it seems to work out pretty well in all the recipes I’ve tried. Has anyone else tried this??
Hannah says
Hi Elana,
I have fallen in love with almond flour because of you! :) I love this chocolate chip cookie recipe as well as your chocolate chip scone recipe from your cookbook. I just placed an almond flour order through Honeyville and was wondering why you store your almond flour in mason jars rather than just in the original package in the freezer?
Thank you!
Hannah