vegan, gluten-free chocolate chip cookies

With almond flour and agave, these cookies offer a more stable, protein-rich, lower glycemic base than white flour, white sugar aka “white death” versions.

This recipe is from  I highly recommend visiting her version, because she gives specifics on types of almond flour, which I didn’t read before making them about 10 times and found myself using the one she doesn’t recommend… I’ll explain below.

Dry ingredients:

2-1/2 cups blanched almond flour (I use Bob’s Red Mill almond flour, but see note below**)

1/2 t sea salt

1/2 t baking soda

1 cup dark chocolate chips (vegan, if you prefer)

Wet ingredients:

1/2 cup grapeseed oil

1 T vanilla

1/2 cup agave

Preheat oven to 350. Mix wet ingredients in one bowl, dry in another. Add wet to the dry. Stir. Refrigerate dough for 15 minutes. Drop about 1/4-1/2 of a regular serving/teaspoon onto a parchment lined cookie sheet and do not press.**

Bake until golden brown, about 7-10 minutes. Cool and serve.

**Elena says to form 1-inch balls and press on to the sheet, which made my cookies come out flat (like casino these below.) But, that’s because I used Bob’s Red Mill almond flour, which she clearly says does not work in her recipes (because it makes her cookies come out flat – like these below 🙂


I completely missed her insight on the almond flours, so I kept experimenting and found that if I made smaller, bite-sized versions (like below) and did not press the dough, the cookies came out just fine. I like smaller cookies anyway, so I’ve stuck with these. You might want to try the other almond flours she recommends. Let me know how it goes.