Gluten-Free Chocolate Chip Cookies

by Dawn T in Rouxbe Recipes

These wheat-free chocolate chip cookies are also vegan. They also happen to be super easy to make and they're delicious!

  • Serves: 2 dozen
  • Active Time: 5 mins
  • Total Time: 20 mins

  • Comments: 15
  • Views: 20832
  • Success 100%

Step 1: Gathering Your Mise en Place

Gathering Your Mise en Place

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, use about 3 cups plus approximately one tablespoon.

  • 300 g almond flour (10.5 oz or 3 cups*)
  • 1/4 tsp fleur de sel
  • 1/2 tsp baking soda
  • 1/2 cup grapeseed oil
  • 1/2 cup agave nectar
  • 1 tbsp vanilla extract
  • 1/2 cup quality dark chocolate - 70%

Step 2: Making the Cookie Batter

Making the Cookie Batter

In a large bowl, mix together the almond flour, baking soda and fleur de sel. If you do not have fleur de sel, substitute some sea salt.

Next, in a small bowl whisk together the grapeseed oil, agave nectar and vanilla extract.

Add the wet ingredients to the dry ingredients. Mix together and then fold in the chocolate.

Step 3: Baking the Cookies

Baking the Cookies

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

Cooling the Cookies

Once done, remove from the oven and let the cookies cool on the tray. The cookies will firm up as they sit and cool. Serve while slightly warm or at room temperature.


These 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).

Barry D

Gluten Free

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.

Andrea N

I tried them!

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.)

Barry D

RE: I Tried them

Try the chocolate truffle cookies, you kids may like them better, taste just like brownies

Mk E

Impossible to find almond flour in London...good but dry

Unfortunately I couldn't find almond flour here in London so had to resort to using baking flour. I doubled the nector, vanilla and oil mixture, but it did not look or feel like cookie dough. The cookies smelled and tasted delicious but were very dry. Any suggestions for another attempt?

Kimberley S
Rouxbe Staff

RE: Impossible to Find Almond Flour

Almond flour is essentially ground up almonds. You can try doing this yourself by pulsing the almonds in a food processor; but, be careful not to make a paste. It can also be painstakingly pushed through a sieve to ensure it is fine. The almonds provide the cookies with moisture and flavor, so in this instance, it's a hard one to substitute. Cheers!

Mk E

Impossible to Find Almond Flour

Thanks Kimberly for the quick feedback. Look forward to another batch. Happy holidays!


Almond flour substitute

I couldn't find Almond flour either (Mk E), and substituted Peanut flour. They're both nuts, right? Well, the flavor was good, the dark chocolate was very nice. I also over cooked them slightly as they didn't look cooked enough, and they ended up a little dry. I think I'll look harder for almond flour and try these again soon. I love cookies!

Mattie S

Agave substitute

Would it work to use sugar instead? If so, how much? White? Brown?

Kimberley S
Rouxbe Staff

RE: Agave Substitute

Aside from sweetening, agave also acts as one of the liquid components in the recipe, so you can't just substitute it 1:1 with sugar. You will need to add some liquid. For this recipe you could try adding 3/4 cup of white sugar and 2 to 3 tablespoons (or more) of soy milk or almond milk - enough so that the dough comes together and holds its shape somewhat. We have not tried making this substitution in this particular instance, so you will need to do some experimenting. If you happen to try this, let us know how it works out. Cheers!

Mattie S

Agave substitute continued

The reason I asked about sugar is because I read online somewhere that agave is very high in fructose. If true, that is a concern.

Kimberley S
Rouxbe Staff

RE: Agave Substitute

There are several articles on the web that address this. Dietary needs will vary from person to person so they need to experiment with what works for them. All I can say is "everything in moderation". You could also try substituting the agave with honey. Cheers!

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Food Processing

Linda R

Refrigerate dough?

The batter was quite moist. My cookies spread out too flat. Would you suggest refrigerating the batter?



Dawn T
Rouxbe Staff

Re: Refrigerating the Cookie Dough

You instincts are correct Linda. If everything was measured correctly, then it sounds like refrigerating the dough may have helped your cookies keep their shape better. I find this often happens with recipes that are either gluten or dairy-free. Good luck with your next batch. At least flat cookies are still good tasting cookies :-)

Bonnie D

dough too crumbly

I weighed the almond flour (I used spent raw almond flour from making almond milk and measured out 10.5 oz). It was quite a bit more than three cups so I added 2TB each more oil and agave and still quite crumbly. I had not refrigerated the dough but thought it needed more of something to form a cookie dough and less of a crumbly mixture. I am trying a doz in the oven then will see if i need to add more moisture to this dough.

Dawn T
Rouxbe Staff

Re: Dough Too Crumbly

Bonnie, how did the cookies turn out? I know that they can be a little bit tricky sometimes, depending on the type almond flour/meal used etc. The original recipe even has this disclaimer at the bottom "* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe."

I also had a note at the bottom of the recipe, that you may want to check 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)."

I also know that quite a few people have asked question from her on the actual recipe itself

In this case it could be a case of your almond meal being a bit drier then regular almond meal, but it's hard to say for sure without a few more details.

Hope they turned out okay for you — let us know. Cheers!

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