At first I would tell people these cookies are made with only almond flour, sweetened with agave and vegan, but now I just put them out and watch them disappear. While not a traditional chocolate chip cookie, these are a favorite amongst my friends and I often get asked why I didn’t make these when I bring another type of cookie to a get together (I won’t name any names but you know who you are!).
These cookies are super easy to make and no one will ever know they are gluten-free or vegan. You may not have all the ingredients in your kitchen, but once you get stocked up they practically make themselves. Many gluten-free recipes call for weighing flours and making your own flour blends. While I sometimes wish I had the patience and dedication, that is just not me. I want to make the best cookie with minimal effort.
I have adapted the recipe from the Gluten Free Almond Flour Cookbook by Elana Amsterdam. For the flour I usually use JK gourmet which you can find in most health food stores (it is a good idea to keep your almond flour refrigerated). Almond flour is a bit pricey but these cookies are worth it. Must I remind you that the majority of store bought gluten-free cookies cost a fortune and are mediocre at best.
- 2 1/2 cups blanched almond flour
- 1/2 tsp sea salt (I used fine grain, but these are best with flaked sea salt)
- 1/2 tsp gf baking soda
- 1/2 cup agave
- 1/2 cup grapeseed oil
- 1 tbsp gf vanilla extract
- 1 cup gluten-free semisweet chocolate chips or chopped dark chocolate (you can use less- I like a lot of chocolate)
Makes about 24 cookies.
Preheat the oven to 350 F.
In a large bowl combine the flour, salt and baking soda. In a smaller bowl combine the vanilla, oil and agave with a whisk. Add the wet ingredients to the dry and stir in the chocolate chips until combined. Refrigerate the dough for 20 minutes (I often skip this step and find it works out fine).
Cover two baking sheets with parchment paper and spoon out the dough in tbsps. Put the cookies in the oven for 7-10 minutes, until they are lightly golden. Watch them carefully as almond flour burns easily.
Let them cool on the cookie sheet for 20 minutes, they are soft so let them sit.
These are amazing on their own but they also make an amazing ice cream sandwich (I keep mine vegan by using a coconut based ice cream).