Warning: You won’t be able to eat just one of these chewy Gluten Free Chocolate Chip Cookies.
The good news, these are healthier than the usual chocolate chip cookie, so you can enjoy them guilt free!
Even better, they are flourless, lactose-free, and have no added sugar (aside from the chocolate chips), so you can feel good about eating them…even the entire batch! Not that I’ve done that or anything…
Gluten Free Chocolate Chip Cookies Ingredients
- 10 dried dates
- 2 cups almond butter
- 2 eggs
- 2 tsp vanilla extract
- 2 TB water
- 1 cup chocolate chips
- 1/4 tsp sea salt
- 1/2 tsp baking powder
PREP TIME: 20 minutes
BAKE TIME: 10 minutes
(This makes a double batch, we got 20 cookies):
Directions
Start by boiling the dates for a couple minutes, just to soften them.
Once soft, remove from heat, drain, and add to food processor. (Our trusty Hamilton Beach Food Processor
Add 2 cups almond butter, 2 tsp vanilla extract, 2 eggs, and 1/2 TB baking powder. Blend.
Stir in 1 cup chocolate chips. It may take some muscle!
Form batter into balls less than 1/4 cup each in size. Place on greased baking sheet or reusable non-stick silicon baking mats (we use these mats for everything!) Do not flatten cookies.
Bake for 9 minutes at 350 degrees. (Oven cooking times may vary, so keep an eye on your cookies to ensure desired doneness.) Remove from oven and place cookies on cooling rack. Try not to eat the entire batch. 🙂
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More Gluten-Free Desserts on the Soccer Mom Blog:
- Gluten free funnel cakes recipe
- American Flag Gluten Free Fruit Pizza
- The BEST Sticky Toffee Pudding Cake
- Quinoa Apple Cake
- Gluten Free Strawberry Cupcakes
- Fudge Chocolate Avocado Brownies
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Mmmmm I’m for sure going to try these!!! Thanks
They’re soooo addicting!
OMGness…these look and sound amazing! We have been wanting to try the Avocado Chocolate cookies and now we have two to try! LOVE that these are so much healthier than buying…and regular recipes. Thanks for sharing!
You definitely have to try both recipes– so delicious and not difficult to make, even for me!
Totally going to! Thanks! My SS’s are totally into helping out in the kitchen so this will be fun! Cheers!
Reblogged this on A Day In The Life of A BCBonusMom ……….. and commented:
We are TOTALLY trying these this month! As well as the Avocado Chocolate Cookies! 🙂 Mmmmmmm
Seriously!!!!! I don’t know how hall domit but these look so wonderful! Having to save to try and attempt to make one day!!! Mmmmmm
Well, hubby is the genius in the kitchen — I just eat, photograph, and write about it! 🙂 These are pretty easy — you should definitely try them!
I made these tonight and they didn’t turn out right! They were extremely sticky and didn’t bake through. The flavor was good, very very rich, but the texture was awful. So sad 🙁
Hi Jessica– thank you for trying the recipe and for your feedback! Individual ovens vary, so it’s possible that yours might require a slightly longer cooking time and/or raising the temperature. Oven thermometers are helpful for seeing the actual temperature so you can make adjustments. Since these cookies are flour-less, the texture will be on the softer side, but they should cook through. Let me know if you give them another shot! 🙂
Truly amazing! I made homemade chocolate almond butter and added some dried cherries. I brought them to a party and I think the guys even raves about them more than the women. Thanks-this is a keeper.
Wow — you went one step beyond making your own chocolate almond butter! Those sound amazing 🙂
Just made these with ground pecans. I needed to cook them for 13 minutes and they turned out perfect and so delicious. Awesome easy recipe.
I’m so glad that you enjoyed them Genoa! Thanks for the tip on the pecans and thanks for letting me know you loved the recipe 🙂
Made this…Cannot wait to make again as a base for different flavor combos!!!!! THANK YOU! DELISH!
Awesome Tiffany! Let me know what you come up with! 🙂
what brand of choc chips are those?
I believe in this particular batch pictured we used Ghirardelli dark chocolate chips. I also love the Enjoy Life brand dairy free chips, though they are actually mini-chips. You can use whichever brand/type you prefer 🙂
These are soo delicious!!! We cooked them for 12 minutes and they were perfection!! We are trying to stop ourselves from eating them all! We used a little less than 12 oz of almond butter and yum yummm yummmmmmm. Thanks for the AMAZING recipe! Will keep making over and over again!
So glad you loved them!! It IS hard not to eat them all 🙂
Can I use almond oil instead of almond butter? I have the former but not the latter. If yes how much should I use? Many thanks!
Hi Amina — you could substitute cashew butter, peanut butter, sunflower butter, etc. but almond oil won’t work in this recipe.
Do you think i could sub honey or some other sweetener for the dates??
You could substitute prunes or another sweet dried fruit, but using honey or a powdered sweetener would change the consistency. It would take some experimentation. 🙂
Hi! I’d really like to make them, they’re the healthiest I’ve found so far, but I don’t eat eggs.. Is there some way I can replace them with something else? I’m new to all the replacing stuff… 2 tablespoons of Tahini, or maybe 2 tablespoons of ground flaxseed with water would be good?
Hi Linoya, we haven’t tried the substitutions, but my husband thinks that flaxseed should work like you suggested. Applesauce, chia seeds, and even tofu might also work. Let me know how it turns out if you do!
Wow, it turned out DELICIOUS!!! I used 2 TB ground flaxseed mixed with 5-6 TB water as a sub for the eggs and I ran out of almond butter (oopsie doopsie) so I used 1 cup of almond butter and 1 cup tahini.
I just gotta say, though, that my batter looked crumbly, but when I formed it to balls, it was so oily, that the oil was dripping. But even though I didn’t understand the batter, it’s still chocolate chip cookies, and the best healthy ones I’ve ever tasted!
Thank you so much :))))
Wow these look and sound amazing!! Yum Yum Yum
Thanks! They are one of our favorites!