{"id":2059,"date":"2018-02-26T12:50:42","date_gmt":"2018-02-26T17:50:42","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2059"},"modified":"2026-04-14T15:47:28","modified_gmt":"2026-04-14T19:47:28","slug":"gluten-free-chocolate-chip-cookie-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-chocolate-chip-cookie-recipe\/","title":{"rendered":"Gluten-Free Chocolate Chip Cookie Recipe"},"content":{"rendered":"

\u00a0Amazing Vegan Gluten-Free
\nAlmond Flour
\nChocolate Chip Cookie Recipe…
\nMade in One bowl,
\n
\nGluten-Free, Dairy-Free, Naturally sweetened,
\nBake 10-12 minutes, yield 24-27<\/span>
\n\u00a0<\/span>Made with Healthy Almond Flour <\/span>(Can be
\nswapped <\/em><\/span>with oat flour if you have a nut allergy).
\nCan be Egg-Free using a Flax egg <\/a><\/span><\/span><\/em><\/span>
\n<\/span><\/span><\/strong><\/p>\n

 <\/p>\n

The fastest, easiest I’ve ever made and best we’ve ever<\/span><\/strong>
\ntasted!\u00a0 Enjoy Year-round and Passover
\nas well. These are Vegan-optional & Paleo Friendly.<\/span><\/strong>
\nGluten-free, dairy-free.\u00a0<\/span><\/strong><\/p>\n

You’ll mix these together in a flash in one bowl!<\/span>
\nThey’re made from almond flour (which can be swapped<\/em><\/span>
\nwith oat flour if you have a nut allergy).<\/em><\/span><\/p>\n


\n<\/span>I think of these cookies first when I get an urge for a
\nsweet treat. Almond flour gives you an irresistible
\nbuttery, crunchy cookie.<\/em>
\n<\/span><\/strong><\/p>\n

I thought chocolate chip cookies were sort of mundane.
\nBut these are my husband’s #1 favorite.\u00a0<\/span>I apologize! Mundane
\nis no longer correct. <\/span><\/span>I want these in a container in the freezer
\n<\/span>always!<\/span><\/p>\n

He makes a variation by coupling two of these as a
\n<\/span><\/strong>peanut butter sandwich.<\/span><\/strong><\/p>\n

They mix together in a flash, in one bowl, can<\/span>
\nbake <\/span>in 10-12 minutes, yield 20-28 <\/span><\/strong>out-of-this-
\nworld spectacular tasting cookies!<\/span><\/strong><\/p>\n

They can improve your health in several ways:<\/span>
\nThey are high in fiber, low in sugar (only 1\/4 – 1\/3 cup honey
\nor maple syrup).\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n


\nThe cookies were surprisingly similar to other chocolate chip<\/span>
\n cookies I have had. It\u2019s hard to believe this recipe uses no grains.
\nThe cookies <\/span>are soft and moist. Once they are completely cooled
\nthey develop a little <\/span>more crunch but still remain moist.<\/span><\/p>\n


\nI had never used a cookie dough scoop until just recently but
\nthe dough is very sticky and the scoop makes the process much
\neasier.<\/span><\/p>\n

You may add unsalted Sunflower seeds. They’re loaded with
\nprotein, fiber, phytosterols, vitamin E, <\/span>copper, manganese,
\ns<\/span>elenium, various B vitamins, phosphorous, <\/span>magnesium, and
\nfolate.They can improve your health in many ways.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Amazing Chocolate Chip Cookies <\/span><\/strong><\/span>
\nThis Almond Flour Chocolate Chip Cookie recipe is <\/span>
\ngluten-free, vegan, and\u00a0 Naturally <\/span>sweetened with
\nmaple syrup for a healthier cookie!<\/span><\/p>\n

 <\/p>\n

Dry Ingredients
\n<\/strong><\/span>2 cups almond flour (or oat flour)<\/span>
\n\u00bd tsp baking soda
\n\u00bc teaspoon salt
\n<\/span>\u00bd cup chocolate chips<\/span><\/p>\n

Wet Ingredients<\/span><\/strong>
\n<\/span><\/strong>1 egg whisked or *vegan substitute<\/a>.
\n1\/4 cup +1 tsp. coconut or olive oil\u00a0<\/span>
\n1\/3 cup maple syrup or honey
\n1 tsp. vinegar (white, cider or balsamic)
\n<\/span>2 tsp. vanilla, almond, or orange extract or wine<\/span><\/p>\n

 <\/p>\n

* Egg\u00a0 Vegan Substitute 1 tbs. ground flaxseed (or chia
\nseed)\u00a0 mixed with 3 tbs. warm water and left to
\ngel 5 minutes. or flaxseed or chia egg<\/span><\/span><\/p>\n


\nInstructions:<\/strong><\/span>
\nLine 2 cookie sheets with a layer of parchment.<\/span><\/p>\n

In a medium bowl, whisk together the gluten-free
\nalmond flour, <\/span>baking soda and salt until evenly combined.<\/span><\/p>\n

Add the oil, honey or maple syrup. Whisk to combine.
\n<\/span>Add vinegar <\/span>and vanilla and egg, whisk until smooth and
\ncreamy.<\/span><\/p>\n

Using a silicone spatula, mix in the dry ingredients<\/span>
\nuntil well combined. Stir in the chocolate chips.
\n<\/span>Cover the bowl and let sit while you Preheat the
\noven to temperature.<\/span><\/p>\n

Drop the dough by heaping teaspoons onto the<\/span>
\nbaking sheet, then use damp hands to gently flatten and<\/span>
\nshape them. (They won’t spread a lot with baking.) Wet<\/span>
\nyour fingers with water to help prevent sticking <\/span>while
\nyou work with the dough.<\/span><\/p>\n

Scoop the cookie dough (about 2 inch balls of dough
\nper cookie) <\/span>and place 1-1\/2 inches apart on the baking
\nsheets.
\nYou can choose to Bake for 10-12 <\/span>minutes, at 350\u00baF
\n<\/strong>until golden and the center is set. <\/span>Let cool 5 minutes
\nthen transfer to a wire rack to continue cooling.
\nOR…<\/strong><\/span><\/p>\n

Bake until the cookies are firm to the touch around the <\/span>
\nedges, about 30 minutes at 250\u00baF.<\/strong><\/span><\/p>\n


\nFor a more crispy and crunchy cookie, you can bake\u00a0<\/span>
\nthem up to 45 minutes at 250\u00baF. At the low <\/span>temperature,
\nthese cookies will not turn golden brown <\/span>around the
\nedges, so don’t be alarmed by their pale <\/span>color.<\/span><\/p>\n

 <\/p>\n

These cookies tend to get softer when stored in an<\/span>
\nairtight container at room temperature, so I highly<\/span>
\nrecommend you store them in the fridge or freezer.<\/span><\/p>\n


\nIf you are in a hurry, you can bake them for
\njust 8-12 minutes at 350\u00baF, but then you’ll risk the
\nacrylamide formation, a carcinogen formed from
\nhigh heat on certain nuts. That is a recent discovery
\nabout high heat cooking.<\/span><\/p>\n

Recipe Notes:<\/span><\/strong><\/p>\n

They may last indefinitely in the freezer, but they rarely <\/span>
\nlast more than a week in our home before we eat them <\/span>
\nall. They have a very crunchy texture when served <\/span>
\ndirectly from the freezer, which is what I <\/span>prefer!<\/span><\/p>\n

 <\/p>\n

Almond flour, or *alternatives, makes these moist and have a
\ngood flavor. In my opinion, it is superior <\/span>to other gluten-free
\nflours for cookies because of nutritional <\/span>values, availability,
\nand ease of use.<\/span><\/p>\n

Almond flour is also grain-free. Almond flour<\/span> cookies are a
\n<\/span>really <\/span>good option if you want nutty flavor and a crunchy texture.<\/span><\/p>\n


\n*As a substitute for almond flour in many baked goods,
\nOat Flour mixed as 2 parts oat to 1 part Tapioca, or Sunflower
\nseed flour<\/strong>, can be used.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Remove the cookies from the oven and let them
\ncool <\/strong><\/span>on the pan<\/strong> for at least 10 minutes before
\nattempting to <\/span>remove them. They will firm up more
\nas they cool. <\/span>
\nServe warm or at room temperature.<\/span><\/p>\n

These cookies can be stored at room temperature for <\/span>
\nup to 3 days, but they will have the best shelf life and <\/span>
\ntexture when stored in an airtight container in the fridge <\/span>
\nor freezer.<\/span><\/p>\n

Bake 8-12 minutes. (a little longer if you like a crunchier
\ncookie).\u00a0<\/span>Remove to a wire rack to cool.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

**\u00a0If you are <\/span>concerned about ensuring your chocolate chips are
\nfree of certain allergens, <\/span>you might consider buying Enjoy Life
\nSemi-Sweet Mini Chips. They are gluten, <\/span>dairy and soy free
\nand sweetened with evaporated cane juice.<\/span><\/p>\n

If you give these cookies a try, leave me a comment. I would
\nlove to hear what <\/span>you think. And if you use substitutions it
\nwould be great to find out about your results.<\/span><\/p>\n

Find us on Facebook!<\/span><\/a><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0Amazing Vegan Gluten-Free Almond Flour Chocolate Chip Cookie Recipe… Made in One bowl, Gluten-Free, Dairy-Free, Naturally sweetened, Bake 10-12 minutes, yield 24-27 \u00a0Made with Healthy Almond Flour (Can be swapped with oat flour if you have a nut allergy). Can be Egg-Free using a Flax […]<\/p>\n","protected":false},"author":1,"featured_media":5236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,413,19,63,17,45,74,425,33,247],"tags":[338,248,23,29,46,501,79,162,251,28,51,44],"class_list":["post-2059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-almond-flour-recipes","category-cookies","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-passover-recipes","category-snack","category-vegan","tag-almond-flour","tag-chocolate-chip-cookie-recipe","tag-dairy-free","tag-easy","tag-gluten-free","tag-kosher-for-passover","tag-kosher-pareve","tag-oat-flour","tag-paleo","tag-quick","tag-vegan","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2059"}],"version-history":[{"count":119,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2059\/revisions"}],"predecessor-version":[{"id":9446,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2059\/revisions\/9446"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/5236"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}