Video Tutorials: Chocolate Chip Cookies
This gluten free chocolate chip cookie recipe video tutorial is the first in a series of video tutorials that I will be making of my favorite recipes. I hope you have as much fun watching this as I did making it. Enjoy!
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
½ cup dark chocolate chips 73% cacao
- 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° 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.
Posted on December 11, 2007 in desserts by Elana
other entries you may like: Dairy Free, Gluten Free Chocolate Chip Cookies!
or Chocolate Chip Cookies
or White Chocolate Chip Cookies
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Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Would you prepare or bake these differently if at sea level (Boston)?
Hi M in Boston- As you know I am up here in Boulder at 5,000 feet. I have friends and family in NY and California who are making these cookies without any changes and said they come out great. Let me know if you have any other questions.
Elana
Thanks! Is there a brand of grapeseed oil that you recommend?
Hi Again M- I am using Borges brand grapeseed oil that I get at the local health food store. I haven't found organic grapeseed oil yet. Have even looked at suppliers over seas.
I will find a good one online that I can recommend in the near future under the "purchase" section of the blog, since all the other main ingredients are listed there.
Thanks for another great question!
Elana
Wow - Elana - I just made these. I ground the almonds myself in my Waring blender - it actually worked. I sifted it to make sure. Anyway - this is my first gluten-free cookie so I'm a bit elated. My 2 year old daughter scarfed a whole one and I know my husband will try to scarf the rest. Please keep these kinds of recipes coming. I don't have celiac but feel this is a healthier lifestyle for my little family.
Jessica -Thank you so much for your feedback. I'm glad that your daughter liked the cookies and I will definitely keep rolling out the recipes! My family likes eating this way too --even the ones that aren't on a GF diet.
hi,
I tested this recipe tonight, they came out great and delicious... For a GFCF like me, it's more than perfect... Thank you so much !!!!
I was discussing with a group of friends what our "last meal" would be. Mine was Chipotle Chicken!
Dear Elana,
After having spent most of my earnings at O! Pizza buying your cookies, I have decided to make them myself. Your video is very helpful and I now have the confidence to attempt it!
-P in Boulder
i love your gluten free recipes! please consider making more videos.
r -thanks so much. I plan on doing some additional videos this fall :-)
hi i wanted to say thanks for the recipe. i made them for my sister, who is trying to get gluten out of her diet, but since she's not a total vegan (still eats eggs and a few kinds of cheese), what I did was add a beaten egg, and reduced the amount of oil. I also increased the amount of chocolate chips, because we love chocolate! The cookies came out soft and chewy.
Veena,
That sounds tasty! Thanks for sharing.
Elana
I love your recipes. I tweaked this one slightly by using a mix of stevia and splenda as the sweetener instead of agave nectar and I used Carb Safe dark chocolate instead of the Dagoba drops. The result is that I can finally have my chocolate chip cookies without the guilt and can I just say that Iv lost almost 20 lbs since Iv replaced the white flours and sugars with the almond meal and alternative sweeteners! Thank you so much for this site Elana. Youre recipes are helping me change my life.
Jim,
What a great success story! Thanks for sharing it and for being an inspiration to me.
I love writing recipes and am so glad you are enjoying them.
Elana
Thanks for the gluten free recipes!
Gman,
You are very welcome.
Elana
Re: Bob's almond meal...why don't you think it works? This is what I've used and I love them. *shrug* :)
CeliacChick,
First, I steer clear of Bob's Red Mill as it is more than twice as expensive as other almond flours. Second, it is not as finely ground as Honeyville, Lucy's and others. Third, several people have made this recipe with it and reported very poor results.
That's the story. Hope you are well.
Elana
I am allergic to almonds can you recommend an alternative to almond flour for the C.C cookies? thanks - Lynda
Lynda,
Since I primarily bake with almond flour, this would probably be a better question for the forums --there are lots of people there who might be able to offer you advice.
Elana
I love this cookie!! We made them today and they rock so much...they are almost gone but I may make another batch tomorrow, and add some coconut to them as well!! thanks so much for all you do, Elana...it is inspiring truly!!!
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Hello Elana,
Thanks for sharing all of these great recipes and tips! I really appreciate that you've done so much good work coming up with great gluten free recipes that "others" (gluten eaters) will enjoy as well.
I am wondering about the selection of grapeseed oil and agave nectar in some of your recipes. I am a nutritionist and follow the work of The Weston A. Price Foundation (WAPF). If you are not already familiar or for more info. on this great non-profit nutrition education organization, please visit http://www.westonaprice.org There is an article on the site entitled "Worse Than We Thought" about agave nectar. It was certainly eye opening for me!
Also, Dr. Mary Enig has some articles on the site about fats and oils and recommends against using grapeseed oil. Coconut oil is a great substitute for that.
I am interested to hear any feed back you may have about this article or the WAPF and any substitutions you may recommend for the agave that is listed in several of your recipes. I know that you care about the health of your kids and thought I could give back a little bit to you since you've contributed so much to others like me!
Thanks,
Summer
Great, thank you.
I made these cookies last night with some modifications according to what I had around the house, figuring I'd give it a go and see what happened. Fortunately, they turned out scrumptous! I used unblanched almond flour from Trader Joe's, coconut oil instead of grapeseed oil, added 1/2 tsp xantham gum so they'd stick together, and a bit of amaranth flour to thicken it up. I plan to try the real recipe sometime soon, but what I most want to comment about is how wholesome and filling they are! I have been known to finish off an entire batch of cookies in 24 hrs, but these cookies left my cravings satisfied and I felt no need to eat a ton of them at once. Eating comfort food using good, wholesome ingredients makes such a world of difference! Can't wait to try more of your recipes, Elana. Thank you!
I noticed this too! I have recently removed gluten from my diet, as I do not feel well when I eat it (and I do not seem to digest it well). I gave it up through observation of my body (no formal diagnosis), and am really seeing some wonderful transformation in my health and body as a result of removing gluten from my diet--I don't eat much in the way of grains at all anymore, actually. Anyway, I have just recently found Elana's blog and book, and have made a few of the recipes (including these AMAZING cookies that are cooling on the kitchen counter right now). I have found that I enjoy the almond flour products at least as much as their traditional grain flour counterparts, but I do NOT feel compelled to overeat them. This is a revelation to me--I do not tolerate grains well, but I had a terrible time controlling portion size when I would eat them--I would eat them compulsively. I am so excited to go gluten free, feel amazing, yet still have a treat now and then that I can feel good about. Thank you Elana!
Hi Elana,
I am intrigued by this idea of using almond flour! I have been using Bob's gluten free mix, and it doesn't seem to sit well with me for some reason.
I am concerned by the use of agave nectar in this recipe as recent studies have shown it to have levels of fructose as high as hfcs, but it should be easy to substitute raw honey or even sucanat.
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