Twelve Days of Cookies Guest Post – Day Seven

Gluten-Free (& Vegan) Almond & Chocolate Chip Cookies

Today’s guest post is from my friend Valérie.  She is going to share a fabulous gluten-free (& vegan) recipe that is great for the holidays or anytime of the year!

Guest Blogger: Valérie

About me: I work in the photography/art industry in Toronto and love all things photojournalism. In my spare time I love to cook, especially with products from local markets and farms. I’m a big fan of Michael Pollan and think food should be simple, healthy and most importantly tasty!

What is your holiday décor theme/favorite holiday décor item? Christmas lights.

What is your favorite holiday tradition? Decorating the tree with my family – which always involves my mother re-telling us when and where each ornament was bought (which we all love)!

What movie is a must for the holiday season? Miracle on 34th Street (I’m a HUGE Natalie Wood fan!)

Why did you choose this recipe? Because most gluten-free cookies are either hard or tasteless – and these aren’t!

For those of you with a gluten intolerance you’ll undoubtedly know that gluten-free cookies can often be a little ‘lacking’ in the taste department. On top of that, the cookies are often so brittle you’d think it was possible to crack a tooth simply by taking a bite!

Well I’m happy to report that these cookies are quite different – I think largely in part to the grape-seed oil – that being said I think the next time I make these cookies I’ll try to substitute some of the oil with butter to make the cookies a little creamier! Yum!

Also a fun fact – this recipe is also vegan. (Obviously not the case if you substitute the butter!)

625ml (2 1/2 cups) almond flour
2ml (1/2 tsp) salt
2ml (1/2 tsp) baking soda
125ml (1/2 cup) grapeseed oil
125ml (1/2ml) agave nectar
15ml (1 tbsp) vanilla extract
125ml (1/2 cup) dark chocolate chips
125ml (1/2 cup) sliced almonds


  • In a large bowl, combine almond flour, salt and baking soda. In a media bowl, combine grapeseed oil, agave nectar and vanilla extract.
  • Stir wet ingredients into almond flour mixture until thoroughly combined. Fold in chocolate chips and almonds.
  • Spoon dough 15ml (1 tbsp) at a time onto a parchment paper-lined baking sheet, pressing down with a fork to flatten.
  • Bake at 350F for 7-10 minutes, or until golden brown.
  • Let them cool on a wire rack for 20 minutes.
  • Store in an airtight container.

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2 Responses to Twelve Days of Cookies Guest Post – Day Seven

  1. Tes says:

    Ummm These cookies look so amazing! I love that it sounds healthy and easy to make.
    Thanks for sharing 🙂

  2. thehomeslice says:

    They do look great! I can’t wait to try the recipe!


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