Dairy-Free, Gluten-Free 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. This updated classic is one of my favorites.
Kelly and I enlisted five moms to bake these tasty cookies for the potluck and I’ve posted the recipe here for them.
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dagoba chocodrops
- 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
- Cool and serve
Makes 24 cookies
UPDATE: this recipe is now featured as my first in a series of video posts - click here to watch!
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on May 30, 2007 in desserts by Elana
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Thank you Elana! Your chocolate chip cookies are amazing! You are a lifesaver! I recently had an allergy test that determined I am allergic to wheat, dairy, sugar (cane), and yeast (a tough combo for someone who loves ALL baked goods!). The only thing I needed to substitute in your recipe was the chocolate chips - and I found an alternative at Whole Foods (SunSpire grain sweetened chocolate chips with no cane sugar or wheat - I highly recommend them!) I LOVE these cookies and I cannot wait to make them again this weekend! AND I am looking forward to trying your other recipes!
Thanks again!
Karen
January 15th, 2008 3:03 pm
Karen, thanks for your great comment; I am so glad that you like these cookies and I hope you enjoy the other recipes on my site! Let me know how it goes.
Elana
January 24th, 2008 6:04 pm
Thanks for the recipe. I wanted to let you in on a little shortcut I often use for CChip cookies. Gluten Free Pantry yellow cake/cookie mix can be used too. I just follow the cookie recipe on the box then add 2 TBSP peanut butter (for taste) and a cup of CChips.
I also love there Borwnie mix, It’s even better if you also add a cup of CChips (I add nuts for protein to this too.)
My 6 and & 7 year old boys, and their class mates love these.
February 5th, 2008 7:34 pm
Thanks so much for the wonderful cookie recipe. I am just beginning to try to cut out wheat and dairy. I had to substitute the almond flour for affordability and because it’s what I already had in my pantry. Bob’s Red Mill gluten free All Purpose Baking Flour substitutes nicely. The cookies were light, a little crumbly, but oh so lovely.
July 1st, 2008 3:51 pm