The Best Gluten Free, Vegan, Grain Free Chocolate Chip Cookies!

 

The best gluten free, vegan, dairy free, grain free chocolate chip cookies waldorfmoms.com Follow Me on Pinterest

 

The best gluten free, vegan, grain free chocolate chip cookies Enjoy Life Mega chunks chocolate chips waldorfmoms.com Follow Me on Pinterest

 

the best gluten free, vegan, grain free chocolate chip cookies waldorfmoms.com Follow Me on Pinterest

 

As in my apple muffins and jamprint cookies, my newest love to bake with is almond flour. Besides being rich in protein and fiber, almond flour adds a richness and chewiness to these yummy gluten free, vegan, grain free chocolate chip cookies.  I promise…if someone didn’t tell you that these cookies were lacking the usual flour and butter, you’d never know!

Another great thing about this recipe is that is SO simple to make.  My son whipped up a batch in no time…

I basically followed the recipe on the back of the bag of Honeyville Farms Almond Flour with small adjustments to make it totally vegan and dairy free.  I love using the Enjoy Life “mega chunk” chocolate chips that I show above.  To me they are the best dairy free chocolate chips I’ve tried and they really taste like dark chocolate. (which can sometimes contain dairy).  If you can believe it, I cut down the amount of chocolate chips from the original recipe because it was a little too much for my family’s taste.  If you’re a chocoholic however, please add a cup or more!

I hope that you try these cookies.  No kidding…they’re the best gluten free, vegan cookies that I’ve ever had!

 

GLUTEN FREE, VEGAN, GRAIN FREE CHOCOLATE CHIP COOKIES

(adapted from Honeyville Farms recipe)

*  2 1/2 cups blanched almond flour–like Honeyville Farms  (UNblanched almond meal does not work with this recipe)

*  1/4 teaspoon salt

*  1/2 teaspoon baking soda

*  1/2 cup healthy oil (light olive, grape seed, walnut)

*  1 tablespoon gluten free vanilla extract

*  1/2 cup maple syrup or honey

*  3/4 cup dairy free chocolate chip cookies

1)  Preheat oven to 350 degrees

2)  Combine dry ingredients in bowl and MIX THOROUGHLY.

3)  Add wet ingredients to dry ingredients and mix.

4)  Form into 1/2 balls on cookie sheet lined with parchment paper.  Press down slightly with thumb to flatten.

5)  Bake for 7-10 minutes until slightly brown.

6)  Enjoy!

Linking to:  ClaireJustine0x0x, Fat Tuesday, Nutmeg Place, Gluten Free Wednesdays, Allergy Free Wednesday, HomeAcre Hop


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Comments

  1. Sounds perfect! Love the ingredients! Thanks for sharing ;)

  2. Dark chocolate above 70% cacao is dairy-free. I’ve never seen high cacao dark chocolate with dairy, but some of the lower cacao content chocolate will have dairy because the average consumer doesn’t like the bitterness of cacao. You can Google the percentage, but I’m sure it’s high (like 70%). For allergy reasons, some companies have the potential cross-contamination warning due to use of the same equipment during processing, but this means dairy is not an intentionally included ingredient. It’s a potential trace amount that could trigger some people’s allergies.

    • Hi Christine,
      Thank you so much for your comment about dark 70% dark chocolate not having dairy. I appreciate it and will revise my post. I am VERY sensitive to lactose and I have had reactions to all dark chocolate–even those that I thought were high quality and high cacao content. After hearing from you though, I think I’ll take the plunge and look at labels and start trying dark chocolate again! Thanks so much, Lori

  3. Oh I’m going to try this recipe and also want to try your apple muffins too. I have tons of bananas in my freezer have you got any recipes that use bananas?
    I don’t “have” to be dairy free but I like the Lindt Excellence 70%-80% dark chocolate bars as they don’t contain dairy either. (there is a may contain warning so it’s made in a plant that uses dairy for those that have to be more careful)
    Love reading your posts, so full of creativity!
    ~ joey ~
    ~ joey ~ recently posted..homemade yellow split pea soup (vegan)My Profile

    • Hi Joey, Thanks for telling me about the Lindt chocolate w/o dairy. I want to try it! My son doesn’t care for bananas so I don’t have many recipes, but you can substitute mashed bananas in the apple muffins (instead of applesauce and chopped apples) or in my GF quick bread. Thanks so much for visiting! Lori

  4. Whoo these look so yummy i need to try this recipe :) thanks for linking up with us at welcome to the weekendhop :)

  5. These look beautiful. I have an almond flour based chocolate chip cookie recipe that has a bit of trouble staying together. Can’t wait to try yours. It looks like they hold together great.

    • Hi Marya, Yes these hold together well. (I live in a humid climate which probably helps a little…) Feel free to add a touch more maple syrup or oil if you need to. Thanks for visiting, Lori

  6. Hi Lori…this was a reader fav this week, but to feature you, we need a link back…let me know if you get one!!

    • Hi Tessa,
      Thank you so much–I’m glad that this was a popular recipe. They’re truly yummy…
      I’m sorry about not linking back. I remember doing it, but I must not have “saved” or “updated” it correctly. I still consider myself to be a novice! I always enjoy your blog hop and always leave inspired. Aloha, Lori

  7. These look amazing! Thanks for sharing last week on AFW. As Tessa stated, you’re the number one reader favorite. And I can see why. Great recipe, super healthy. Fun to find your blog, We LOVE the islands. I’ve been with my husband a couple of times. Have a great week. :-)

    Be Well,
    –Amber

    • Thanks so much Amber, it’s was an honor to be featured on “Allergy Free Wednesday”! I hope you’ll be able to visit the islands again soon…Aloha, Lori

  8. I’m following the Wheat Belly way of eating (no sugars). What could I substitute for the honey or maple syrup?

    • Hi Julie,
      Wow…I’ve not heard of the Wheat Belly way of eating. I’m thinking that you’re not able to use other natural sugars like fruit juice or evaporated cane juice, right? IF however, you are able to eat dark chocolate chips, I guess the only thing to do would be to UP the amount of dark chocolate chips (to a cup or more) and replace the honey with more healthy oil–or if you can APPLESAUCE–to bind the mixture together. These are definitely not going to taste sweet, but should still be chewy because of the almond flour and chocolate. Good luck and let me know how it goes! Thank you, Lori

      • Wheat Belly uses no wheat, grains or sugar. I will try to use an alternative sweetener and see how it goes. Thanks for your response.

  9. Would this work with a nut free GF flour?

    • Hi Tammy,
      Almond flour adds a richness (the natural oils and fiber) and chewiness. Are you not able to eat nuts? If you substituted nut free GF flour, I think that you’d have to play around and add xanathan gum and maybe eggs and/or butter substitute to try to get that same chewiness. I’ll play around with it one day and I’ll post if I come up with anything! Thank you, Lori

  10. Can you tell me, I am trying the gluten free , dairy free, sugar free recipes,. I am very curious and I haven’t really thought about it to much till the other day. I have been drinking goats milk every so often, but like I said recently have been wondering …… Is goats milk actually dairy ? Can u help with this confusion? Thank you!

    • Or can u drink goats milk?

    • Hi Michelle,
      Although many lactose intolerant people (like my husband) can eat goat cheese and drink goat’s milk, I can’t. I think I’m super sensitive to lactose–and goat’s milk has some. (along with casein–a milk protein) I guess you have to look at the reasons why you’re eliminating gluten, dairy and sugar. For example, when we were trying to heal my son’s gut 4 years ago, we started the GAPS diet, which eliminates milk from ANY animal. So I’m sorry, I know that I haven’t answered your question well, but I can only tell you what I know from my experience. (I’m no expert or doctor!) Thanks so much for your question and curiosity! Aloha, Lori

  11. I’m very allergic to almonds. I’m also supposed to stay away from gluten, dairy, and sugars for a period of time. What substitutes would you recommend, especially for the almond flour?

    • Hi Alena,
      I’m sorry about your allergies! Can you eat coconut? Although I haven’t tried it (because my son doesn’t like coconut), but I think that coconut flour might be a good replacement because it has fiber and richness like almond flour. If you try it, please let me know how it turns out…Thanks for visiting…Lori

  12. Thank you! I think coconut flour is a great suggestion. I have some. I’ll try these today (my kids will be so happy) and I’ll let you know. ;-)

  13. I tried this recipe to find it very runny. I followed it exactly using honey vs the syrup. It seemed super oily. Is it really supposed to have 1/2 C oil and 1/2 C honey?

    • Hi Bonnie,
      I’m so sorry you’re having problems with this recipe. Yes, it IS 1/2 cup oil and 1/2 cup honey. As I put in my post, I adapted this from the recipe from Honeyville Farms and those are the exact measurements they also use. I’ve made these cookies MANY times, but just to make sure, I whipped up a batch just now using honey and olive oil. At first, yes I guess it seems a bit oily, but as everything is absorbed by the almond flour, the dough gets smooth and easy to form into balls.
      You have to remember that there’s no richness (oil) from butter, eggs or milk, so the cookies really NEED the oil to make them chewy and hold the mixture together.
      If you think the dough is too oily, you can either cut back on the oil, or add more almond flour. I added 1/3 cup more almond flour and the cookies were a bit more crumbly but still really good!
      Hope that helps and hope that your cookies turn out well…Let me know. Thanks, Lori

  14. So I tried the recipe exactly but used coconut flour instead. It was SO dry. Apparently coconut flour absorbs the moisture in the batter, so you need to use a lot let than a recipe calls for. After the first batch in the oven, I added some more oil (and actually even coconut milk) to the dough and baked it. It was better but still not what I think they’re supposed to be like. I’m going to try them again today, using less coconut flour. I’ll let you know how they turn out and how much coconut flour I use. :-)

    • Hi Alena,
      I’ve not used coconut flour before so I would make sure that you either add more oil or cut down on the flour to make the dough that has the consistency of a wet pie crust dough. (a bit crumbly, but when molded in your hands, will hold a ball shape.) If you’re daring, you could also try to grind another nut that you can eat into a flour–just make sure you don’t grind it too much or else it will turn into nut butter. Thank you for getting back to me and for being a brave tester! Please keep in touch. I’d love to know how you do!
      Thanks and have a great weekend, Lori

  15. I used 1/2 c. regular Sue Bee honey (instead of raw, which i know would have been thicker), and 1/2 c. coconut oil (unflavored). SUPER oily… I couldn’t really roll it into balls, and certainly didn’t have to flatten anything. They all ran together on the pan. That said, they’re fairly chewy, with a different texture than I’m used to for a cookie, but certainly edible. I’m thinking I also didn’t used blanched almond flour, although I’m thinking that’s just a color thing (no brown skins). We’ll see what the family thinks. :)

    • Hi Kinzie,

      You’re the second person who has had “oily” results when they have not used Honeyville blanched almond flour. I’m so sorry about your results! I only tried the recipe with Honeyville blanched flour (as I stated in the recipe) and they’ve turned out amazing–for me–each time….

      Honeyville almond flour is really light and fluffy. Was your almond flour light and fluffy? I think that the skins left on might hinder the absorption of the oil–which is a replacement for the butter and milk in traditional chocolate chip cookie recipes.

      Thanks for trying the recipe…I hope that your family liked the chewiness and chocolate! If you can revise the recipe (cutting down the oil?) for unblanched almond flour, could you please let me know?

      Thanks and Aloha, Lori

  16. Yum! Thanks for sharing this on The HomeAcre Hop! Hope you’ll link up again today. :)
    http://www.theselfsufficienthomeacre.com/2013/04/the-homeacre-h…-soap-giveaway.html
    Lisa Lynn recently posted..Wildcrafting WednesdayMy Profile

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