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Gluten Free Chocolate Chip Cookiesby Dawn T in Rouxbe Certified These wheat free chocolate chip cookies are also vegan. They also happen to be super easy to make and delicious!
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Step 1: Gathering Your Mise en Place
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Preheat the oven to 350° F (or 176° C). Line 2 large baking sheets with parchment and set aside. Next, gather all of your ingredients. Roughly chop the chocolate and set aside. *Note: For the best results, it is best to weigh the almond flour. If using cups, it's about 3 cups, plus about a tbsp.
Related Tips & Techniques |
Step 2: Making the Cookie Batter
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In a large bowl, mix together the almond flour, baking soda and fleur de sel. If you do not have fleur de sel you could use sea salt instead. Next, in a small bowl whisk together the grapeseed oil, agave nectar and vanilla extract. Add the wet to the dry and mix together and then fold in the chocolate.
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Step 3: Baking the Cookies
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Form the batter into balls and then place onto the tray and flatten slightly. Bake the cookies for approximately 8 to 10 minutes, or until the edges turn golden and the tops just start to turn a light golden color. |
Step 4: Cooling the Cookies
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Once done, remove from the oven and let cool on the tray. The cookies will firm up as they sit and cool. Serve while slightly warm or at room temperature. |
Notes
These delicious wheat-free, vegan cookies are very delicious. They also keep for quite a few days without drying out.
This recipe is inspired from Elana's Pantry. I have altered it slightly by halving the amount of sugar and chocolate chips and by slightly increasing the amount of almond flour. The reason I increased the almond flour was that I found (after making these about 8 times) that the cookies always came out too flat for me. If you like thinner cookies then perhaps you may want to only use 2 1/2 cups of almond flour - like the original recipe).
Comments
I want to try this recipe but I'm not sure what the first ingredient is. It's listed as 300 grs (10.5 oz or 3 cups*). I think what you meant to write was 300g Almond Flour, but I thought I'd ask before I made it.
Missed the most important ingredient. It is almond flour and I've updated the recipe. Thanks for the catch :-)
Gonna have to try these for my wife(celiacs disease) The Chocolate truffle cookies could also be listed as gluten free, she really loved those.
I have to say, they are moist and fantastically delicious. They are, however, quite unlike your classic tollhouse. My son has been responding to a gluten-free diet very nicely, although not without significant protest. I was hoping these cookies might solve the problem, especially doubled up as ice cream sandwich sides. Alas, for all of my kids, they were far too nutty and not what they were expecting (it's all about expectation...)
My husband and I, however, think they are quite spectacular and will make them part of our routine!
(I baked them with organic semi-sweet chocolate morsels -- I bet they are even more spectacular with the broken dark chocolate.)