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.
Mary L says
This was the first recipe I made using almond flour since it was on the Honeyville bag. They were really good! I substituted honey and they came out fine. Looking forward to trying more recipes now that my flour has arrived!
Elizabeth says
I loved this recipe. I had already purchased unblanched almond meal, so I used half of my almond meal and half brown rice flour instead. I also used honey to replace the agave nectar. That doesn’t make it vegan, but I’m sure Brown Rice Syrup could have been used as well. I also used Sunspire grain-sweetened chocolate chips, as well as the pink-colored sea salt.
My cookies were more dense, but really excellent! This is by far the closest I’ve come to the classic chocolate chip cookie, and wheat/sugar free!
Stacy says
Thanks for the recipe! I could not find any other almond flour other than Bob’s Red Mill. I really wanted to make these cookies for my kids today. So I tweaked it and did 1 cup of coconut flour and 1.5 cups of Bob’s Almond Flour/Meal. They loved the cookies so I guess it was a success!
Stacy says
PS. I know you said that Bob’s doesn’t work. It was fine mixed in this recipe. I look forward to getting some of the other flours – I just have to do it online.
DJ says
Very good cookies, even my husband enjoys them! I use coconut oil and honey and maple syrup.
leslie says
By far, THE BEST COOKIES EVER no matter what – just a plus they are gf. Thank you for sharing! I throw in a 1/4 non-sweetened coconut, and substitute the agave for 1/2 part turbinado and 1/2 honey, and use white chocolate. (NOT Nestle – that’s crap. a real white choc made w real coco butter like Trader Joe’s or Whole Foods brand.)
Joyce says
Where do you get “chocolate drops”.
Joyce-newbie with paleo ????
KathyinMD says
These are A-MA-ZING! Thank you for helping me cure a craving!!!
Thea says
Thanks for this recipe. I used canola oil instead and just regular sea salt. It came out great! I love it! I had to add a few more TBSP of almond flour because it was a little runny. It was delish!!!!
newrose says
This is excellent recipe and generally well received by everyone.
Thanks for sharing with us.
Rachel says
The texture of these cookies are really fun to play with. If you press it down, they turn out crispy. But if you want a chewier texture, squeeze the dough in your hand and form a slightly bigger ball (just less than 1 inch). Press onto the sheet just slightly, bake for about 10 minutes. I recommend setting the timer to less than you need and monitoring the cookies instead, that way they don’t burn!
One more thing: I’ve used 2 tbsp less agave and they still turned out great! I would also add the salt sparingly if you do this, or you’ll have a slightly salty cookie. But that’s not always a bad thing! Haha
MANDA says
elana, you are a lifesaver;) i find little gratification in many of my low carb baking adventures…these cookies do NOT fall under that category. they are AMAZING! i made a few changes to meet my dietary needs by replacing the grapeseed oil and agave. i used butter and palm sugar+2 Tbls of water (heated slightly until sugar dissolved and butter just melted).
the palm sugar gave them a distinct “brown sugar” flavor and the texture was PERFECT! i tried these with erythritol and did not get the same results (cooling effect of erythritol was very noticeable and the texture was crumbly and a bit dry…obviously missing the moisture that would have been created by the agave) these are WONDERFUL and will most likely be my dessert during the holidays!!! THANK YOU!!!