These gluten-free, dairy-free, high-protein chocolate chip cookies are the best tasting and easiest recipe to bake!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.

  • Form dough into 1/2-inch balls and press onto the prepared baking sheet.

  • Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

Nutrition Facts

79 calories; protein 0.1g; carbohydrates 7.6g 3% DV; fat 5.6g 9% DV; cholesterolmg; sodium 63.3mg 3% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2014
After reading the previous one star review, I tweaked a few things from this recipe and I'm loving the cookies now. Here are the changes I made: Instead of baking soda, I used baking powder. Instead of grapeseed oil I used apple sauce. Added one egg. Added one scoop of vanilla protein powder. Added 2 tablespoons of Flax seed for extra fiber. Added raisins to the chocolate. The cookies are awesome and I'm hooked! Read More
(6)

Most helpful critical review

Rating: 1 stars
01/23/2014
I did not care for this recipe. I gave this recipe a fair shot. Made it three times. First time my 13 yr old made it....waaaay too oily - the "dough" was spooned onto the cookie sheet because it could not be formed into a ball. It pooled into one huge sheet of bubbling goo as it baked. Sure it looked bad but to be fair I gave it a taste after it cooled. No good. Second try...I thought "I bet the measurements were off a bit" so I made it myself. Still super oily and there was no way this stuff could be rolled into any form. Cookies came out flat and oily. The taste and texture was unappealing. Next I added an entire cup of almond flour more that the recipe calls for. This time I was able to form very oily balls. They baked into a chocolate chip cookie shape this time but still didn't taste good. The 1/2 cup of oil called for in this recipe is just way too much. Not to mention the agave syrup - too sweet. This was a very expensive flop. My advice try a different gluten free recipe. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/01/2014
After reading the previous one star review, I tweaked a few things from this recipe and I'm loving the cookies now. Here are the changes I made: Instead of baking soda, I used baking powder. Instead of grapeseed oil I used apple sauce. Added one egg. Added one scoop of vanilla protein powder. Added 2 tablespoons of Flax seed for extra fiber. Added raisins to the chocolate. The cookies are awesome and I'm hooked! Read More
(6)
Rating: 5 stars
02/20/2016
Looking at the original recipe there is too much liquid per flour ratio. I made the following changes and the cookies came out great: 3 cups total flour (I used a mixture of 2 cups milo/amaranth/chia and 1 cup tapioca) kept the baking soda at 1/2 tsp and 1/2 tsp salt added 1 Tbsp of cornstarch 1/2 cup coconut oil melted 2 eggs (mix oil and egg together) 1/2 cup white sugar 3/4 cup brown sugar kept the vanilla and chocolate chips the same. Dropped by spoonfuls onto parchment paper. Baked them for 10 - 11 minutes. Let them set for 2-3 minutes then transferred them to a cooling rack. The cookies came out much like a regular cookie soft on the inside and a slight crunch on the outside. Wonderful. Read More
(1)
Rating: 4 stars
10/26/2016
I made them a little differently just because of the ingredients on hand. I used coconut oil instead of grapeseed oil. They were a little dry so I added just enough water to moisten the cookie dough. I pushed them down a little instead of leaving them in a ball also I think that helped. They turned out super yummy!! Read More
(1)
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Rating: 1 stars
01/23/2014
I did not care for this recipe. I gave this recipe a fair shot. Made it three times. First time my 13 yr old made it....waaaay too oily - the "dough" was spooned onto the cookie sheet because it could not be formed into a ball. It pooled into one huge sheet of bubbling goo as it baked. Sure it looked bad but to be fair I gave it a taste after it cooled. No good. Second try...I thought "I bet the measurements were off a bit" so I made it myself. Still super oily and there was no way this stuff could be rolled into any form. Cookies came out flat and oily. The taste and texture was unappealing. Next I added an entire cup of almond flour more that the recipe calls for. This time I was able to form very oily balls. They baked into a chocolate chip cookie shape this time but still didn't taste good. The 1/2 cup of oil called for in this recipe is just way too much. Not to mention the agave syrup - too sweet. This was a very expensive flop. My advice try a different gluten free recipe. Read More
(1)
Rating: 5 stars
09/29/2020
I have made these twice now with the additions recommended by Lisa. I substituted canola oil for the grape seed oil/applesauce. The first time I made them, I mixed the chocolate chips in with the batter. This resulted in thick cookies that were slightly gummy. The second time I made them, I rolled the cookies into approximately 1” balls and flattened them with a fork much like you do when you make peanut butter cookies. I then pushed chocolate chips into the top of the cookie. These turned out great after 10 minutes bake time. Read More