Chocolate Chip Cookies (gluten & dairy free)


It is just a fact.  Chocolate chip cookies, preferably warm, are one of the best things that exist.  I’ve long been a cookie connoisseur, working to perfect even the “best” chocolate chip cookie recipes.  My fascination started before I could do long division, but now as an adult and in a world surrounded by a plethora of flours and butter alternatives, I decided to try something that really is different from the typical two-sticks-of-butter chocolate chip cookie.


These cookies are many things, but vegan is not one of them.  A room temperature egg binds our cookie together and the coconut palm sugar creates the traditional brown sugar flavor.  



The great thing (one of them, at least!) about this recipe: ONE BOWL!  It takes just one bowl to blend first the wet, then add in all the dry ingredients before blending again.  That’s a combination of almond meal and coconut flour.  I also used Celtic Sea Salt, which gives the cookies a salty-sweet flavor.  Unbelievable! 


The dough is more “wet” than a traditional cookie dough, so I used two spoons to form balls to lay out on my cookie sheet.


The cookies will not expand much so I wrapped a small cup in parchment paper and pressed down on each cookie to make them roughly the size I wanted them to be.


After just about 10 minutes in a 350-degree oven, you have this baby!  


Soft, chewy center and slightly crispy outer edges.  I used vegan chocolate chips, but you can add whatever kind you like if you are not concerned about dairy.

Chocolate Chip Cookies, gluten & dairy free

Inspired by Against All Grain 

  • 1/4 cup coconut oil
  • 1/4 cup coconut palm sugar
  • 2 tablespoons agave syrup (or honey)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups blanched almond flour
  • 2 Tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (I used Celtic)
  • chocolate chips (I used about 1/2 cup of Enjoy Life’s vegan chocolate chunks)
  1. Preheat oven to 350 degrees.
  2. In a medium-large glass bowl, combine the coconut oil through the vanilla. Use a handheld mixer to blend until fully combined and fluffy.
  3. Right on top of your wet ingredients, add your dry. Start with the flours and end with the salt. Use the handheld mixer to slowly blend all the ingredients together until smooth. 
  4. Mix in the chocolate, or any other kind of chips, by hand being careful not to over-mix. The dough will be wet and sticky. 
  5. On parchment paper or a SilPat, place your balls of dough.  I used two spoons to form the balls.
  6. Wrap the bottom of a cup with parchment paper and press down on each ball of dough to form the cookie into about the size you want it to be when the cookie is done baking. 
  7. Bake for 9-12 minutes.  Remove from oven and let the cookies cool on a wire cooling rack.
  8. Enjoy!  Store in an airtight container in either the fridge or freezer.



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