Gluten-Free Chocolate Chip Cookie Recipe
"These cookies are good and good for you. Gluten-free, naturally sweetened, yum.
NOTE: The Dagoba "chocolate chips" are actually called "Chocodrops".
You can find more info and links to purchase the ingredients below at my website: www.elanaspantry.com"
photo by Rainette
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 2 1⁄2 cups blanched almond flour (Bob's red Mill Blanched Almond Flour will NOT work!)
- 1⁄2 teaspoon celtic sea salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup grapeseed oil
- 1 tablespoon vanilla extract
- 1⁄2 cup agave nectar
- 1 cup dagoba chocolate chips
directions
- Combine dry ingredients in a large bowl.
- Stir together wet ingredients in a smaller bowl.
- Mix wet ingredients into dry.
- Form ½ inch balls and press onto a parchment lined baking sheet.
- Bake at 350 degrees for 7-10 minutes.
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Reviews
-
Absolutely, wonderfully, fantastic! And so easy too. A new favorite! THANKS for sharing!!! -
Great cookies! Very filling, you can't eat too many of these cookies. Thanks for the recipe, you have introduced me into a world of baked goods that are sugar free. -
Boy am I glad I stumbled on this recipe! After baking these I let them cool a little, then couldn't help but to eat one still a little warm. Oh my ! So good the sounds coming out of me were almost naughty lol. I gave one to my husband who isn't gluten intollerant like me. He started making the same noises after one bite. Rediculously delicious!<br/>I had to substitute a couple of things (brown sugar for agave and added a splash of milk).<br/>Best GF cookie ever! -
I used 1 1/2 c. hazelnut flour, 1/2 c. sorghum, and 1/2 c. buckwheat. Also, I subbed in coconut oil for the grapeseed. The flavor is AMAZING. But the texture left a lot to be desired. Very soft, but in no way chewy. I just don't think they are worth it for the calories, at least not if you look at them like cookies. However, if you look at a singular cookie as you would a handful of nuts, they are an excellent source of healthy fat, protein and fiber, and taste good too. I do like the low-carb, low-glycemic thought of them, but I just like a little less fat in a cookie (because who can eat just one? ;] ). If I were to make these again, I would omit the oil and sub in unsweetened apple sauce- this would save a whopping 900 calories!!! -
I used olive oil and King Arthur all-purpose GF flour, as I couldn't find blanched almond flour. The cookies looked beautiful and really held together (I was expecting them to crumble when I picked them up off the baking sheet), but I felt they were a little dry. This was my first GF baking experience and I do expect to have to acquire a taste for GF products, so, that considered, this recipe is definitely a good one to keep. I'll try it again with a bit of almond milk or something thrown in.
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Tweaks
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I used 1 1/2 c. hazelnut flour, 1/2 c. sorghum, and 1/2 c. buckwheat. Also, I subbed in coconut oil for the grapeseed. The flavor is AMAZING. But the texture left a lot to be desired. Very soft, but in no way chewy. I just don't think they are worth it for the calories, at least not if you look at them like cookies. However, if you look at a singular cookie as you would a handful of nuts, they are an excellent source of healthy fat, protein and fiber, and taste good too. I do like the low-carb, low-glycemic thought of them, but I just like a little less fat in a cookie (because who can eat just one? ;] ). If I were to make these again, I would omit the oil and sub in unsweetened apple sauce- this would save a whopping 900 calories!!!
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
