Happy Monday!! I mentioned on my instagram a while back that after years of experimenting I had finally perfected my Gluten Free Chocolate Chip Cookies! I was diagnosed with an allergy to wheat nearly 15 years ago, so I have been trying out gluten free cookies for well over a decade.
Over the holiday season I made one final tweak to this recipe and feel like I now have the best gluten free chocolate chip cookie recipe!
The surprising key to this recipe – and the step not to skip – is toasting the quinoa flour ever so slightly. This gives the recipe a slightly nutty taste which is so delicious.
You also want to make sure you use two eggs (many recipes call for one egg for this amount of dry ingredients) as the second egg is really what makes these cookies extra soft and chewy in the middle; while still being crisp on the edges.
*makes 24 servings
- 1 cup quinoa flour
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coconut oil (melted)
- 2 tablespoons butter
- 1 tablespoon vanilla
- 1 1/4 cup packed brown sugar
- 2 eggs
- 1 1/2 cups of chocolate chips
- sea salt (for sprinkling)
- Preheat oven to 350 degrees
- Pour the quinoa flour into a room temperature frying pan. Place the frying pan over low heat and saute the quinoa flour for 3 minutes, remove from heat.
- In a medium mixing bowl, mix the quinoa flour, coconut flour, baking soda & salt. Set aside.
- In a large mixing bowl, with an electric mixer beat the coconut oil, butter, vanilla, brown sugar.
- Add the 2 eggs and beat again until smooth.
- Add the dry ingredients into the wet ingredients and mix until a dough consistency forms.
- Fold in the chocolate chips.
- Roll the dough into 1 inch balls and place on a cookie sheet at least 2 inches apart. Use a fork to press down slightly on each ball.
- Bake for 9 – 10 minutes
- Voila! Remove cookies from oven and let cool at least 15 minutes before removing them (they need to cool to hold their shape). Enjoy!!!
- For a nuttier flavor, toast the quinoa flour over medium high heat until it starts to brown.
- These cookies aren’t too sweet. For added sweetness add a tablespoon of maple syrup or honey to the wet ingredients.