Chocolate chip cookies with almond flour

So it's official I'm 30! It actually is really just a number and the thought of it is much worse then the age. I was blessed enough to be on a  big family trip to so cal over my birthday. Thus I was not food blogging, please forgive me. We stayed on Coronado Island (it's a peninsula but they call it an island!), and unfortunately there was not almond butter or almond flour available... quite a bummer. I have been wanting to try this recipe for some time now. And since I skipped the bday cake on my 30th I thought I would gift myself a little yummy treat.

What I really loved about these is they taste gourmet. This is my first time with almond flour and it is delicious and has a slightly grainier consistency then plain old white flour ( i mean poison jk.) I liked that the recipe does not contain butter but instead uses a much healthier grape seed oil, lovely. I baked mine around 9 minutes to achieve a chewy slightly crunchy cookie. It has a great ratio of choc chips to dough. My family enjoyed them so that I did not even get to snap a pic, so sorry! These are really quite incredible considering they contain no white sugar, no white flour, no butter or eggs! I'm now inspire to try them with coconut oil!

Gluten Free and Vegan Chocolate Chip Cookies
Thanks Elana you are truly genius in the kitchen


2 ½ cups blanched almond flour *

½ teaspoon celtic sea salt

½ teaspoon baking soda

½ cup grapeseed oil

1 tablespoon vanilla extract

½ cup agave nectar

1 cup dark chocolate chips 73% cacao



Combine dry ingredients in a large bowl

Stir together wet ingredients in a smaller bowl

Mix wet ingredients into dry

Form ½ inch balls and press onto a parchment lined baking sheet

Bake at 350° for 7-10 minutes

Cool and serve

Makes 24 cookies

*Note * Bob's Red Mill Almond Flour does not work! For some reason the consistency is different and will result in a runny sloppy mess!