Chocolate Chip Cookies
Update: For those of you looking for a dairy-free version, try my other chocolate chip cookie recipe which uses grapeseed oil instead of butter.
These cookies are good and good for you. Gluten free, naturally sweetened, yum. Go ahead, try one.
2 ½ cups blanched almond flour *
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate 73%
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a smaller bowl
- Mix wet ingredients into dry
- Form 1¨ balls and press onto a parchment lined baking sheet
- Bake at 350° for 7-10 minutes
- Cool and serve
Makes 24 cookies
* 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.
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Subscribe by Email to elanaspantry.com:Posted on March 20, 2007 in desserts by Elana
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33 comments for “Chocolate Chip Cookies”
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Please note: I am not able to field substitution questions, it just isn't humanly possible because there are so many variations on every recipe. I do encourage you to experiment on your own and share your results in a comment.
For information regarding recipe ingredients, products, common substitutions or other related items, please visit my FAQ's or my forums.
or 
I made the Chocolate Chip Cookie recipe from the Denver Post. Called for grapeseed oil, not butter. It was a flop--thin, spread out cookies that never held form, greasy on base. Used Bob's Red Mill Almond Meal/flour, from blanched whole almonds. Any suggestions as to what went wrong?
Hi Barbara,
Thanks for your comment. This has actually happened to me once before with this recipe --although I have made it literally hundreds of times.
Did you take the almond flour straight from the fridge? Was it cold? When I have done this the cookies turn out like yucky little pancakes, just the way you describe.
Another possibility would be the type of salt you were using; I have had friends report less than good results when using kosher salt.
Can you give me some more hints? I would like to help you out with this and want you to have cookie success.
Elana
hi elana - i do love the cookies and they're so easy to make. there are two chocolate chip cookie recipes; one calls for 10tbl of butter and 1c chocolate chips and the other calls for 1/2c grapeseed oil and 1/2c chocolate chips. which do you recommend?
Hi Reveka -Thanks for stopping by. Since I am now on a DF eating plan I would say go with the recipe calling for grapeseed oil and less chips --that's the staple in our house these days. :-)
I recently made ginger cookies with almond flour/meal instead of all purpose flour (swapped 1:1 in a recipe), with the result being that they tasted great, but never firmed up. In fact, each ball melted into the next one until it turned into one giant sheet of cookies. Could this be because I used almond flour instead of AP flour, or maybe because I used butter instead of shortening (again, swapped 1:1)?
David-
Sounds like you are getting some experience in experimenting with recipes. This takes a lot of practice and patience. I don't have any formulas --I just keep trying again and again until I get it right!
Elana
Hello Elana! I am in Florida at the moment visiting my mother. My mother and I try to get away one week out of the year for a beach trip. No husbands, just us girls. I just saw my grandparents which is a very rare occasion. My nanny is so intrigued by the natural products I brought with me... almond flour, agave, sea salt, etc. Last night my nanny and I stayed up late making your chocolate chip cookies together. This was such a special moment for me. I couldn't have made this connection with her had it not been for your website. I am sure she will not be around very much longer. Her health is fading quickly. We just laughed, tasted and had an incredible evening. As I disappeared to get ready for bed I came back into the kitchen to cover the cookies. The cookies had quickly gone from a whole pan to a plate full... My papa just sat in the recliner with a big smile on his face. Apparently he enjoyed them, too! Thanks so much. I will connect with you again soon.
Courtney
Hi Courtney,
I'm so glad that you and your family enjoyed the cookies. I always love your comments, and even more so now that I had the opportunity to meet you in person!
xo Elana
I recently found this site and am drooling over the recipes I've not tried yet. My concern is that I'm a type 1 Diabetic/Celiac on an insulin pump and keep track of ALL my carbohydrates and Calories. Is there a way for me to decipher what they are in your recipes?
Thanks so much!
Lynn
Lynn,
I don't have a solution for you currently; however if you look at my FAQ's, you will find a link where nutrition info can be calculated online.
Thanks,
Elana
Hi! i just wanted to know if you could use coconut oil instead of the grapeseed oil, and whole wheat flour?
Alenia,
I'm not sure as I haven't tried coconut oil instead of grapeseed oil.
If you decide to experiment, feel free to share you results here or open up a topic in the forums.
For more info on substitutions in my recipes, please see my FAQ.
Thanks,
Elana
Hello Elana!
I am so thrilled to have found your site! I eat almost EXACTLY like you do and it seems that we both went through the process of elimination in order to feel healthier. Along with having Celiac disease, I do not/can not eat grains, dairy, soy, anything in the nightshade family (potato, tomato, cucumber, eggplant, etc), peanuts, food additives like guar gum, garlic, and I just gave up sugar for agave nectar. I am starting to experiment with coconut flour, almond flour, and agave nectar now and have found your website to be enormously helpful! Also, I am interested in the raw food movement, but truthfully, I don't think I can easily give up fish, turkey, eggs... Thank you so much for validating my own very strange food elimination journey and making me feel that I am not alone in this! What made you have up grains/sugar, etc? I am so interested in knowing your story! Please tell us more!! Thank you again!
Hello Elana!
As many others, I am so glad to have found your site. I enjoy baking, and making tasty treats for the girls at work, but I am also on a gluten free, sugar free diet... I made these cookies last night, and they turned out FABULOUS!! I used carob chips instead of chocolate chips, and used only 6 tablespoons of butter with one table spoon of olive oil. I also wasn't sure if almond flour and ground almonds was the same thing, but I used ground almonds and it worked out perfectly. It even gave them a nice fluffy texture. A tip to anyone who loves "squishy" things as much as i do.. I left them in the oven for 7 minutes, let them sit for about 10-15 minutes, then put them in an airtight container until i brought them to work today. They were super squishy and soft. Everyone was amazed how tasty, healthy and soft they were!! Thanks for the great recipes! The banana cake will be next on my list to try!
Jen
Jill - Thanks so much for your kind words! You can find out more about my story in the about page, in my post The Joy of Food and also in my forthcoming cookbook (slated for publication Fall 2009).
Jen - I'm glad you liked the cookies and appreciate your letting us know your results. So great that you took chances with the recipe and experimented to make your own special squishy cookies.
HI Elana,
All I can say is WOW these cookies are amazing my whole family loved them, when I was diagnosed a few months ago all I wanted was just one good recipe for a good chocolate chip cookie and I have it now, I dont do sugar or dairy so this makes it even better. Thank you so much for all your time in the kitchen your a joy to create wonderful food and then bless others. your awesome! I cant wait to buy your cook book. Rhonda
Rhonda,
Thanks for your comment. I'm so glad you like the cookies.
Elana
Elana, thanks so much for the yummy recipe! I love chocolate chip cookies...especially when they are made with dagoba chocolate!!! And these ones are gluten-free to boot **sigh**! We are very proud to have your recipe included in this week's FoodieView Recipe Roundup. Thanks again!
Michele,
Thank you for posting this recipe on FoodieView; you have a great site!
Elana
Hi Elana,
Just wanted to let you know how absolutely scrumptious these cookies are, very much a childhood comfort food.
I used 1/2 cup melted coconut oil instead of butter or grapeseed oil and they turned out delicious. I also substituted Ghirardelli Bittersweet Chocolate Chips. They were crun-chewy just the way I, my family, co-workers and friends like them!
Thank you so much for your wonderful yet simple recipes. I really like how practical you are.
Debra
Debra,
Thanks so much for your comment. So glad to hear that you are enjoying these cookies --they are a favorite of mine.
Elana
Hi Elana, these cookies have become a favorite of our whole family of 8, including those who have no special dietary needs. We prefer just a little less butter and use the sunspire barley malt chocolate chips as my daughter cannot have cane sugar at all. I recently made the rule that any goodie made in our house had to be edible by all family members. My 10yo son had a birthday Tuesday and he wondered what he could pick that everyone could have. I told him not to worry, that whatever he picked I would adapt for everyone. Well, he chose carrot cake and cookie dough ice cream. Carrot cake, no problem, cookie dough ice cream? That took a little more thought. My teenage daughters came up with the solution. They made homemade vanilla ice cream sweetened with agave (we can do dairy but I would use cashew cream ice cream if we didn't) and they made your cc cookie dough and froze it raw in small blobs on a cookie sheet. Since there are no eggs we didn't have to worry about safety concerns of raw dough. When the ice cream was frozen but still soft, we stirred in the blobs of dough and ate it up. It was OUT OF THIS WORLD! What a treat. Give it a try for a really gourmet ice cream. Thanks so much for all the work you put into this blog.
Kathleen,
Oh my goodness, this sounds amazing. We have used the cookies to make ice cream sandwiches, however this sounds even better! Yum and thanks for sharing.
Elana
Elana,
OMG!! I just made these cookies last night and I can't belive how incredibly delicious they are! Even better than traditional butter/flour/sugar cookies!
I'm 41 and just a few months ago found out that I have food allergies. The main ones being milk/casein and sesame seeds, to a lesser extent, corn, soy, wheat and peanuts. Obviously they are not severe, but they were enough to cause my overall unhealthy feeling, the symptoms I experienced were low grade depression, stomach cramps, constant headaches and hayfever. They had been getting progressively worse as I got older. It's amazing how good I feel now that I have been eliminating dairy and limiting the other problem foods, even avoiding them altogether when I can.
I took you're recommendation and bought a 5# bag of almond flour from Honeyville and although I don't have Celiac's, I still want to avoid wheat as much as possible. I'm even going to try and make my own bread :-)
Getting back to those cookies! What a joy to know that I can have my sweets with alternative, healthier ingredients AND have them taste good! Now I just need a really good brownie recipe. I've tried a few vegan ones and they're okay, but not great. Do you know of any?
Thank you so much for this website, I'm so glad I stumbled upon it!
-tracey
tracey,
So glad you found us over here. I would recommend trying my blondies recipe for now, my forthcoming book from Ten Speed Press will have a brownies recipe.
Elana
i substituted carob chips (since i am allergic to chocolate) and these turned out amazing! my husband has been a little cookie monster with them! lol
April,
Glad to hear it!
Elana
Hi Elana,
I am so glad to have found your website! Like you, I love 101cookbooks and have been making lots of Heidis's recipes for several months. I am not allergic to wheat/gluten, but my best friend here is. We both love food and cooking and although she uses a special gluten free white flour in baking, I will be happy to use a healthier and higher in protein almond flour. I am in Berlin and can't get 'blanched almond flour' per se, but reading the website, I found a little Asian shop that carries ground up blanched almonds. Can't wait to bake these cookies for my friend Vendula!
Thanks so much.
Elana
(yes, I also like your name :)
Elana,
You are the third Elana (who spells it our way) that I have met through this blog :-)
I'm glad you found some ground, blanched almonds at the Asian shop and hope you and Vendula like these cookies.
Thanks,
Elana
Made these cookies today with all your recommended ingredients and I was very careful about measuring and they turned out very runny. Do you ever cool the dough first - or maybe I should use a little less butter? Any thoughts would be appreciated.
Becky -Try packing your cups of almond flour when you are measuring. I'm sorry for the inconvenience of this recipe not turning out and am happy to help you! Let me know how it goes, ok?
Hi Elana, my sister intoduced me to this site, it's very interesting & thanks but i don't need gluten free so do u have a section where u have 'normal' recipies, cos in our country some or ur ingrediets r hard 2find.
Thanks
Renance,
Thank you for your comment. I do have a recipes page you can browse through. You can also look at my FAQ's for the answer to your question and more.
Elana
Hi Elana,
I am a Type 2 diabetic and cooking/baking with coconut and/or almond flour sounds great! I just received my package of almond flour and immediately made your chocolate chip cookies...simply awesome! I substituted your dark choco chips with the low carb "Simply Lite" dark chocolate from Trader Joe's (cut up into small chunks).
Thank you for your recipes...can't wait for your book to come out!
You're welcome Cynthia!
Elana, Thank you!
I have been looking for a recipe for Dark Choc Chip cookies that uses Agave!! This is a great recipe. However, I really don't like the taste of almond flour, so I used Whole Wheat Pastry Flour instead. They turned out wonderfully! Also, you can make a choc-choc version by adding 1T of baking choc powder. They are delicious! Thank you soo much for sharing this!!
ps- how'd you know the perfect amount of Agave to add? I have trouble with this in some of my recipes. Thanks again!
Thanks Colleen, so glad you liked 'em. Lots of experimenting, that's how :-)