The BEST Gluten Free Chocolate Chip Cookies
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.83 out of 5 stars
(46)
Ingredients
20 servings
- 2 cups quinoa flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup virgin unrefined coconut oil, melted and cooled**
- 1 1/3 cup packed dark brown sugar (or light brown sugar)*
- 2 large eggs
- 2 teaspoons vanilla
- 1 heaping cup chocolate chips, dairy free if desired
- coarse sea salt, for sprinkling
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Preparation
Step 1
Preheat oven to 350 degrees F. Add quinoa flour to a large baking pan. Bake quinoa flour for 9-10 minutes. This is known as 'toasting' the quinoa flour and will help get rid of any bitterness. Once done toasting, transfer quinoa flour to a bowl to cool off for 5 minutes. Keep heat in oven.
Step 2
In the large bowl, whisk together quinoa flour, baking soda, and salt; set aside.
Step 3
In a separate large bowl, mix together melted and cooled coconut oil and brown sugar until smooth. Add in eggs and vanilla and beat again until smooth and creamy.
Step 4
Add in dry ingredients and mix together until combined and a dough forms. Fold in chocolate chips or chocolate chunks.
Step 5
Roll dough into 1 inch balls and place on cookie sheet leaving 2 inches apart. Bake 8-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don’t want crispy cookies here! If you noticed that your cookies are baking super flat, then you may want to chill your dough for 10-20 minutes.
Step 6
Remove from oven and let cool at least 5 minutes on baking sheet. The cookies will need to set and will be a little fragile at first so you have to be a little patient for the edges to harden a bit before removing them.
Step 7
Once the edges and bottom harden a bit, transfer to wire rack to finish cooling. Makes 20 cookies, feel free to double the recipe if you want more.
Step 8
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