Chocolate Chip Cookies
These cookies are good and good for you. Gluten free, naturally sweetened, yum. Go ahead, try one.
For those of you looking for a dairy-free version, try my other chocolate chip cookie recipe which uses grapeseed oil instead of butter.
Chocolate Chip Cookies
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%
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
you might also like: Video Tutorials: Chocolate Chip Cookies
or Dairy Free, Gluten Free Chocolate Chip Cookies!
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21 comments for the post “Chocolate Chip Cookies”
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Before submitting your comment: If you are inquiring about recipe ingredients, products, substitutions or other related items on this website, please visit my FAQ page first, or visit the forums.
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?
January 27th, 2008 7:54 pm
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
January 29th, 2008 10:43 pm
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?
May 29th, 2008 6:19 pm
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. :-)
May 31st, 2008 9:16 pm
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)?
July 11th, 2008 8:45 pm
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
July 11th, 2008 9:38 pm
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
July 16th, 2008 6:28 am
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
July 18th, 2008 5:51 pm
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
July 23rd, 2008 6:58 pm
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
July 25th, 2008 10:20 am
Hi! i just wanted to know if you could use coconut oil instead of the grapeseed oil, and whole wheat flour?
August 5th, 2008 3:51 pm
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
August 6th, 2008 10:33 am
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!
August 27th, 2008 5:55 pm
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
August 29th, 2008 6:37 am
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.
September 4th, 2008 11:58 am
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
October 13th, 2008 2:15 pm
Rhonda,
Thanks for your comment. I’m so glad you like the cookies.
Elana
October 14th, 2008 11:06 am
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!
October 14th, 2008 3:03 pm
Michele,
Thank you for posting this recipe on FoodieView; you have a great site!
Elana
October 15th, 2008 11:00 am
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
November 2nd, 2008 7:50 pm
Debra,
Thanks so much for your comment. So glad to hear that you are enjoying these cookies –they are a favorite of mine.
Elana
November 3rd, 2008 12:27 pm