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Chocolate Chip Cookies


This is our go-to chocolate chip cookie recipe.  We made them today for a community benefit.  They are good.  The original recipe hails from God’s gift to grain-free bakers:  Elana Amsterdam, The Gluten-Free Almond Flour Cookbook.  The woman Is a baking genius.  She has a blog site, also:  Elana’s Pantry.  Since we have changed ingredients and changed instructions, I figured I’m far enough out from the original recipe to put it here on the blog.  But, Elana’s Pantry is an absolute must-see site for helping you come up with recipes that will help your family transition or stay on a new eating lifestyle that cuts out flour.

When you display your baking prowess , don’t call them “gluten-free” cookies.  Shameful.  Don’t give flour the upper hand that way.  Call them “Almond Chocolate Chip Cookies”, and I promise they’ll get a fair shake.

Almond Chocolate Chip Cookies

2 1/2 cups Honeyville almond flour
1/4 teaspoonful salt
1/2 teaspoonful baking soda
2 tablespoonsful of cocoa powder (my daughter says this makes them taste more like “dairy”, by that she means “real cookies”)
1/2 cup of oil (we have used olive oil and coconut oil, both successfully)
1/2 cup of honey
1 tablespoonful vanilla
Generous amount of Enjoy Life chocolate chips, about 1/2 a bag

You may do the old-fashioned “mix the dry ingredients together, then the wet ingredients together, etc.”  However, I just dump it all together, except the chocolate chips, in a large bowl.  Mix very well using an electric mixer.  Add chocolate chips in last and quickly mix in on low.  Scoop out balls of equal amount using a teaspoon or tablespoon and place on a cookie sheet.  Use a nice cookie scoop if you have one.  The cookies do not spread out much, so flatten them out just a bit with the back of a spoon so they look more like “normal” cookies.  I can fit about 12 on  sheet or 14 if I have to.  This recipe makes us about 16-18 cookies.

Bake about 10-12 minutes on 350 degrees F.   But watch out.  Do not overbake.  The almond flour will burn.  I like the very edges to be just a smidgen brown–that is, the “tippy edges.”

I hope you enjoy them.  Elana’s Pantry is a great site, and I have used her recipes for biscuits, pot pie, cupcakes, and coffee cake with great success.  We modify most of her recipes to make them more compatible with the special diet I am experimenting with right now called GAPS.  Chocolate is not technically GAPS legal, especially when you add in a little sugar with the chocolate chips.  So you have to decide what’s best for you and your family.

Almond flour and Enjoy Life chocolate chips are expensive.  It sounds harsh, but I use this to remind myself that these almond flour recipes are really treats.  I have used them extensively over the last year, and I am now weaning my kids away from them.  Ever so subtle.  Ever so slow.

For us, finding recipes that simulated “old recipes” helped my kids’ mental attitudes, particularly in the sweets department.  I would love for you to list a favorite recipe you turned to so I can add to our repertoire and other readers can build on theirs.  I’m all about helping each other through this process!  Got any ideas to share?  Have a wonderful weekend!


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