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