The Best Almond Flour Chocolate Chip Cookies (Gluten-Free & Vegan)

ookies (Gluten-Free & Vegan)

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.

Ingredients:

  • 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).

Almond Flour Cookies (Gluten-Free & Vegan)IMG_5146

Coconut Sugar Cookies (Gluten-Free & Vegan)

Gluten-Free Coconut Sugar Cookies

These sugar cookies are amazing, simple and not missing a thing. No one will ever know these cookies are gluten-free and vegan. They are great with or without the icing and would make great Christmas cookies. They are perfect for anyone who has a sweet tooth, as the cookie itself is on the sweet side and the icing is basically pure sugar. While gf and vegan, be warned these are decadent little sugar bombs (I think my sugar tolerance has been lowered by all the healthy baking). Also, this icing recipe is a great go to. I had no idea you could make icing with coconut oil, vanilla and icing sugar and no mixer.

Since this recipe is perfectly explained and I made no changes I decided to just share a link. Make sure to try this recipe.

http://www.yammiesglutenfreedom.com/2013/12/chewy-coconut-sugar-cookies-gluten-free.html

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The Real Deal Gluten-Free Chocolate Chip Cookies

The Real Deal Gluten-Free Chocolate Chip CookiesI want to have this as a snack every afternoon…

These cookies from Alton Brown have been brought to my attention several times. The first time was years ago when my friend George called me telling me he had a whole bag of xantham gum for me because he had Googled “World’s Best Chocolate Chip Cookie” and bought all the ingredients for what turned out to be a gluten-free recipe. He decided to not make the cookies because a gluten-free cookies can’t be the world’s best and I ended up with a free bag of xantham gum. The second time, after I had forgotten about the xantham gum from George, was when my friend Meline brought over this dough for a dinner party and made these amazing cookies that taste like the real deal buttery cookies my mom used to make. I was sold. I will not say these are the “World’s Best” but I will say these are great cookies or as I say, The Real Deal. This is my go to for a decadent, sure to please everyone cookie.

These cookies call for more ingredients than I am usually a fan of but once you have them in the cupboard you are good to go for the next time. They are definitely worth the small effort of measuring, sifting together the flours and bringing out the mixer (I am the laziest baker!). These are definitely a treat (nothing healthy here) and are full of butter, I often freeze some cookie dough already in balls so there aren’t too many around to eat at once!

Ingredients

Makes between 24-30 cookies depending on the size.

  • 1 cup butter (it calls for unsalted but I use salted and it works well)
  • 2 cups brown rice flour
  • 1/4 cup gluten-free cornstarch
  • 2 tbsps tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp kosher salt (can put a bit less if using salted butter)
  • 1 tsp baking soda
  • 1/4 cup white sugar
  • 1 1/4 light brown sugar (you can use what you have on hand, works with light or dark)
  • 1 whole egg
  • 1 egg yolk
  • 2 tbsps milk (any kind will work: whole, almond, soy…)
  • 1 1/2 tsps vanilla extract
  • 2 cups semisweet chocolate chips
  • Optional: chopped nuts
  • Melt the butter in a large mixing bowl in the microwave (or in a pot on the stove).
  • In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda.
  • Add both of the sugars to the bowl with the melted butter and using a hand or stand mixer, cream together on medium speed for about 1 minute. Add the eggs, milk and vanilla and mix until combined. Slowly incorporate the flour mixture until properly combined. Add the chocolate chips and stir to distribute.
  • Put that delicious cookie dough in the fridge for about an hour, or longer if you get distracted or want to save them for later.
  • Once the dough is almost cooled heat the oven to 375F.
  • Once out of the fridge form the dough into balls and place on parchment-lined baking sheets. Bake for 12-14 minutes, rotating the pans mid-way minutes for even baking. Remove from the oven and cool the cookies on the pans or a wire rack if you are fancy. I definitely prefer my cookies a little undercooked.
These are pretty serious cookies, so try to restrain yourself but it’s pretty hard. There is nothing whatsoever missing.
Adapted from this recipe.
The Real Deal Gluten-Free Chocolate Chip CookiesThe Real Deal Gluten-Free Chocolate Chip CookiesThe Real Deal Gluten-Free Chocolate Chip Cookies