Almondy Chocolate Chip Cookies (GF)

gluten free chocolate chip cookies

Okay folks… they may not look like regular chocolate chip cookies… but you gotta trust me on these.  They are seriously addicting  little bites of awesomeness.

Since I first started eating gluten free, I have been trying to create a replica of my all time favorite vegan chocolate chip cookie recipe.  Well, I finally have come very very close!  But, I wanted to pause for a moment, and celebrate this little gem that I found along the way.

The cookies themselves are a little unorthodox, as they are made with buckwheat flour and almond flour… but the taste is quite remarkable.  I have made these four times in the last week… which proves how much my son and husband enjoyed them.  They loved them.

 

Almondy Chocolate Chip Cookies

makes about 24 cookies

Ingredients:

  • 1 cup Earth Balance margarine
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp flaxseed meal mixed with 4 tbsp water, microwaved in four 15 second intervals, stirring each time
  • 1/2 tsp salt
  • 2 cups buckwheat flour
  • 1 1/2 cups almond flour (I used Bob’s Red Mill)
  • 1/2 bag of vegan chocolate chips

Directions:

Preheat oven to 375 degrees.

Cream together margarine and sugars until completely smooth.  Add baking soda, baking powder, and vanilla.  Mix in salt and prepared flaxseed meal.

~Since I often receive questions as to what the flaxseed meal should look like after microwaving, here it is:

flaxseed meal, prepared

It should be thick and resemble an egg white in texture.  Pretty goopy…

In separate bowl, mix together buckwheat flour, almond flour and xanthan gum until completely combined.  I used almond flour rather than typical almond meal.  It is blanched prior to grinding, so it is whiter than most almond meal.  I think in some brands the oil is even extracted… don’t quote me on that though.

almond flour

Gradually mix in flour mixture with the rest of the ingredients… about 1 cup a a time.  Stir in chocolate chips.

chocolate chip cookie dough

Using a spoon, scoop about a walnut sized amount of cookie dough onto an ungreased cookie sheet. ( It may need to be formed a bit with your hand).  Place cookies about two inches apart and bake in preheated oven for about 10 minutes.

Remove from oven and let cool for at least ten minutes on cookie sheet, before transferring to wire rack.  They need to be cool before transferring, or they may break apart quite easily.  But if you are into the warm melty chocolate chip cookies fresh from the oven, then this step may be omitted. :)

chocolate chip cookie vegan gluten free

Enjoy!

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17 Responses to Almondy Chocolate Chip Cookies (GF)

  1. Maureen says:

    I just made these as we needed something lighter than a cake to take to a pot luck supper where I wanted to show off something vegan and the hostess ‘prefers’ GF! Nobody but me is vegan… anyway! I managed to make 44 cookies – two sheets of them and they have now cooled enough for me to remove them from the trays. Unfortunately (!) one of them broke so I had to taste it! I think they taste great – so now waiting for the ‘expert’ to come home and taste them. Being American my husband is the judge of the cookies in our home! I am sure he will like them. They taste slightly crunchier on the outside than the normal vegan ones I make him but the buckwheat flour smell that I was a bit worried about in raw form now smells perfect and they are nice and soft in the center. Thanks so much for these :).

  2. Yum! I love the combo of flour here, and your pics are beautiful! i find buckwheat flour has a very distinct taste…I don’t mind it, but lately I have been grinding my own raw buckwheat groats—the flavor is much more neutral….anxious to try these!

  3. Caitlin says:

    since my husband has become a gluten-free vegan, he’s been raving to his co-workers about the amazing cookies i make, and he asked if i could make cookies for him to bring into work today. so last night i was all set to make these cookies and had gotten all of the ingredients out…and then i realized i didn’t have enough earth balance!! ahh..darn it. so i decided to try another chocolate chip cookie recipe that several vegan blogs claim to be “the best chocolate chip cookie” which do not contain earth balance, but weirdly enough don’t require any egg-replacer..hmm. so at 10pm, i hand one of these cooled cookies to my husband and he takes one bite of them and he makes a disgusted face, saying “they taste like something is wrong with them” and he spit it out! so..i’m feeling totally defeated, thinking “i have to make cookies for tomorrow to prove to his co-workers that gluten-free vegan food is yummy!” so i take out your almondy chocolate chip cookie recipe again and look to see if it would be simple to cut in half-and it was! so i start getting out the ingredients to make these cookies, and my husband is like “don’t make more cookies! it’s 10:15! i’ll just tell my co-workers you didn’t have time! and what if for some reason these cookies don’t taste good- i’ll feel horrible!” and i said “i have to make more cookies- they’re expecting them. and these cookies will taste great, it’s an allyson recipe.” so i make these cookies, wait 10 minutes for them to cool, hand one to my husband, he takes a bite, inhales deeply, and says “MUCH BETTER. these are so good. you’re a pro.” so, after this whole long story, i just want to let you know, and thank you, for creating recipes that I KNOW will work, and can always pull out in case of an emergency. <3 ;)

  4. Caitlin says:

    are these chewy and soft, or more crunchy?

  5. Mary says:

    Yum! I was on a chocolate chip cookie quest a while ago myself. I’ve never used buckwheat. What does it taste like, and what’s the mouthfeel? The dough looks pretty dark (but delicious!).

    • allyson says:

      The dough is dark.. and kinda grey??? :\

      But I really love the buckwheat flour because it tastes a lot like wheat flour to me (my husband agreed). They were definitely a better mouth feel than the rice flours I had been trying out. :P But I think the almond flour really helped out too on these. One of those “close your eyes and take a bite”… and they tasted a lot like my usual, gluten filled cookies I used to enjoy almost weekly.

  6. Olivia says:

    I usually put whole flax seeds in the blender with warm water. They come out nice and smooth and goopy – no microwave needed :)

  7. Awesome! These cookies really do look amazing. I could go for some right now.

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  10. K says:

    Wow, those look and sound delicious! Might have to pass this along to my brother who I am trying to convince to give dairy and gluten-free a try. Of course, I would need to ‘test’ it first! Poor me! ;)
    -K

  11. Mihl says:

    You are the queen of gluten free cookies!

  12. Amanda says:

    These look ridiculously mouthwateringly delicious. It’s going to be really hard to go to bed without something that tastes like what these cookies look like! Thanks for sharing the recipe!

  13. First, any cookie recipe that holds on to chocolate as one of its ingredients is good with me. Second, I am seriously considering making these for my daughter’s school Valentine’s party, as there is a student who requires gluten-free and the kids are frankly sick of me bringing in homemade marshmallows (the nerve!). But, there is another student with peanut allergies, so I’m concerned about the almond meal. Any substitutions you would suggest? Or should I stick with this recipe and check to see if he can eat other nuts. Either way, they look scrumptious.

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.com

    • allyson says:

      Hi Casey,
      Wow! Your website is really great! I will certainly consider it, and get in touch with you once I get a good chance to look through all the goodies! Thanks so much for such an invitation!
      As far as the cookies go… I am brand new to this whole gluten free thing (getting better all the time, though!), so I cannot suggest a good alternative to the almonds… I really wish I could. Perhaps, (and this may be a stretch but it is similar in texture) you could try some unsweetened dried coconut, not the stringy shreds but the little tiny flakes, in place of the almond flour. I don’t know, but it seems like it may work! That is really sweet of you to consider all those kids needs. :)

      Well, I hope I helped out some. Regardless, I’ll be in touch!

      Happy Valentines Day,
      Allyson