Who doesn’t have a sweet tooth? Okay, okay, I know there are people out there who crave pizza at the end of a meal as opposed to something sweet (my brother-in-law, for starters), but I love sweets. Even though I’ve cut dairy, I still crave chocolate toward the end of the day. (You can keep the candy – not interested – just give me the chocolate!) That said, my craving is not nearly as intense as it used to be and the super-super sweet stuff isn’t really of interest to me either. Jaw dropping. Believe me, I’m still in awe. It’s like my palette is suddenly bi-polar.
Anyway…
If you’re ready to change up your cookie life, start here! These are gluten-free, wheat-free, dairy-free, egg-free, peanut-free cookies. You’d think they are taste-free, right? Fact: they are quite amazing AND they are chewy. I despise crunchy or hard cookies. They are shameful.
As written, these do have soy and tree nuts (almonds), so avoid if those are your sensitivities, but there are substitutes for either of these items. While a food processor would help make your cookie prep easier, I’m sure you can do this with a handheld mixer.
Now, I know I’ve told you that we avoid soy. One exception is Earth Balance vegan sticks. We allow these because they are GMO-free… a rarity in the soy world. However, if you are soy-free, in place of these sticks you have a few healthy options including coconut oil or coconut spread. Both would add a yummy sweetness factor to these. Next time I make them I am going to try coconut. 
Now for the goods!
Place almond flour, salt and baking soda in a food processor and pulse in shortening, honey, vanilla and syrup until dough forms. 
Remove the blade and stir in the chocolate chips….
… while your son licks the spoon.
Scoop dough onto the cookie sheet and gently press into the paper.
Bake at 350 degrees for 6-8 minutes, until light brown. Let sit (on paper/baking sheet) for 15 minutes before handling.
These Chocolate Chip Cookies are gluten-free, wheat-free, dairy-free, egg-free, peanut-free.
Chocolate Chip Cookies
Keywords: dessert gluten-free dairy-free egg-free peanut-free refined sugar-free almond flour chocolate chips
Ingredients (18-20 cookies)
- 2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup Earth Balance, vegan palm oil shortening, or coconut oil/spread (your choice)
- 2 tablespoons honey
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon real maple syrup
- (If needed, you could replace the above 2 ingredients with either 1 T vanilla or 1 T maple syrup)
- 3/4 cup chocolate mega chunks OR 1/2 cup mini chocolate chips (Enjoy Life)
Instructions
Place almond flour, salt and baking soda in a food processor and pulse in shortening, honey, vanilla and syrup until dough forms.
Remove the blade and stir in the chocolate chips.
Scoop 1 tablespoon of dough onto a parchment paper lined cookie sheet.
Round out the balls and gently press them into the paper.
Bake at 350 degrees for 6-8 minutes, until light brown.
Let sit (on paper/baking sheet) for 15 minutes before handling.
** You can buy blanched almond flour (sometimes labeled almond meal) or you can make it yourself with a food processor. To make, buy whole blanched (skin off) almonds and place them in a food processor. Pulse until they become a fine powdery flour. Do not over pulse or they will become almond butter! If you purchase unblanched almonds, you will need to blanch them to peel the skins off. I’ve not had luck doing this easily, but if you have a great trick or process, please let me know!
These had chocolate chunks all over Finns face which means TODDLER APPROVED!
Note: the cookies on the cookie sheet were made with blanched almond flour and the cookies here on the plate are with unblanched almonds. Taste is the same, texture is just different. Both are fantastic!
I just made these for the second time and they are SO good! I use the almond flour from Trader Joes because it’s cheaper. So the texture isn’t as smooth, but they are still to die for! Thanks for the recipe!
Also, I LOVE that you mix everything in the food processor. Only one dirty dish to wash! Brilliant!!
Finn was just asking for cookies today. These have been added to my “to do” list
Glad you like them!
Have you tried making these with any other flour? I’m wondering how they’ll turn out if I use the gluten free flour mix I have. Almond flour always seems hard to find unless you buy it in huge bulk; any advice on where to just buy a regular size bag of it? Thanks!
I haven’t tried this with regular flour. I know someone else asked that, too. You’d have to try and let me know!
I buy blanched almond flour from Hy-Vee. It’s $10 for about 4 cups, I think… enough for 2 batches of these cookies. I know…. super pricey
I have seen it at Whole Foods (similar price) and Trader Joe’s. However, the TJ’s version is unblanched and I prefer the smoothness of the blanched version for the cookies. Where have you found it in bulk?!?! I use it enough I think I’d buy it that way!!
I have found it on Amazon (Bob’s Red Mill) and then at Honeyville grain online (http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx#.UICuZETgI7A). A lady I work with who bakes a ton of gluten free items gets it from there and swears by it. Not sure if it’s much better priced. But, I’ll check Whole Foods for the Almond Flour then. I know they don’t have it at the small one I go to, but if I go to a bigger location I bet they will. Thanks!
Yes – it is at Whole Foods! I’ve seen it there. Want to say it’s $10.99.
I have all but the blanched almond flour…can’t wait to get some and make these delicious looking cookies!
Let me know what you think!
oh yay, these are almost vegan (i can swap out the honey.) i’m looking forward to trying these
we are big cookie fans and love trying new recipes.
Of course – bees and honey for vegans… never thought about that before. What do you use for a swap?
Would these be acceptable in the paleo world? I’m a newbie to the paleo thing. Can’t wait to try them. I love your sister-in-laws blog, and will be bookmarking yours as well! Thanks
Hi, Laura -
Yes, they are Paleo friendly, especially if you use vegan palm oil or coconut oil. This recipe is from a friend who does Paleo (made just some minor tweeks) and these are her “go-to!” ENJOY!!
Paleo is fantastic – good for you for doing it! We aren’t 100% Paleo but try to use the “Paleo-mindset” of caveman food as often as possible.
Any reason I can’t use wheat flour with these? I have a daughter with a tree nut allergy so the almond flour would be out for us. Otherwise I think they look fun to try!
You absolutely should be able to. I just threw that out as a caution because I used almond flour, but all the other ingredients are tree-nut free. If you make them, let me know how they turn out. I’m curious now!
(Might have to bake them a bit longer?)
Great recipe! I love how they aren’t loaded with sugar too
Going to have to make these. I nixed the dairy a few months ago and don’t really miss it at all. There are so many better options!
And you’d never know they aren’t loaded with sugar – best part! Let me know what you think!
Would love to try this recipe! Where do you find the Enjoy Life brand chocolate products? Thanks!
Hi, Dawn –
I buy them at my local Hy-Vee in the Health Market section, but they are also available at Whole Foods and online. Enjoy Life products are free from the 8 major allergens so it’s a great brand if you have any allergy. They have a variety of products!
Any tips/ideas for dairy-free snacks/meals? I’m on day 5 of a 2-week trial too see if it helps my 7-week-old baby girl. She has reflux and I suspect a dairy intolerance, too. ANyway, I’m eating mostly salads, fruit and have switched to almond milk (which I love) and get stonyfield soy yogurt. Her doc says I can eat foods that have dairy baked in, but I’m trying to avoid that, too, whenever possible. If you have any suggestions for quick/easy snacks or meals, I’ll take them! THanks
Hi, Sara! Yes – tons of ideas! Trying to get my mind around how to post them actually! I remember being in your shoes and being so overwhelmed, so I want to help. Hang in there – it gets easier!
First off… good for you for taking the 2-week trial period. I hope it helps! It took us about 4 days to see changes with our daughter. In that time, I saw changes with me, too. My daughter is sensstive to ANYTHING I eat with dairy, so I think you’re doing the right thing by axeing it altogether to see if that helps. You can add it in later and see how things change.
Next week I’ll post a “no-bake” snack idea I make every other week.
In the short-term… snacks for me mainly are fruit, carrots/celery and almond butter, homemade trail mix (variety of nuts, raisins and Enjoy Life chocolate chunks), chips/salsa. If you want yogurt, I would recommend trying coconut yogurt instead of soy. I’d encourage you to look into soy a little more before replacing soy with dairy. For us, there were lots of red flags with soy that have us avoiding it.
All the recipes I will post will be dairy-free, and I hope to do at least 1 a week. Stay tuned!
Thanks for the tips. I did check into the gmo issue with the yogurt and Stonyfield addressed it in their FAQ. They checked out ok! The next time i’m in DM I’ll have to stock up on TJ’s almond butter-my fave! thanks again and i’ll keep watching for more recipes!
Here are a few to tie you over in the meantime:
http://mywisemom.com/summer-corn-cakes
http://mywisemom.com/chicken-fingers (can do with chicken breasts and spaghetti or marinara sauce)
http://mywisemom.com/stuffed-mushrooms
The coconut spread is really similar to coconut oil actually. Uses are the same. It doesn’t melt as easily (but still faster compared to butter) and is a bit “thicker.” Cost effective and nutrition wise – coconut oil is better!
Yum! These look great! I love the taste that coconut oil gives to muffins. I have not tried (or seen for that matter) coconut spread, but I would guess that would be amazing too. What do you usually use that for/in? Is that very different from coconut oil?