- 2 cups quinoa flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coconut oil, melted and cooled (or butter or sunflower oil)
- 1 1/3 cup packed dark brown sugar (or coconut sugar)
- 2 large eggs or 2 Tbsp of ground flax mixed with 6 Tbsp warm water left on the counter for 5 minutes before adding
- 2 teaspoons vanilla
- 1 heaping cup chocolate chips, dairy free if desired
- coarse sea salt, for sprinkling (optional)
- Preheat oven to 350 degrees F.
- In large bowl whisk together quinoa flour, baking soda, and salt; set aside.
- In a separate bowl, mix together oil and sugar until smooth. Add in egg (or flax egg replacement) and vanilla and beat again until smooth and creamy.
- Add in dry ingredients and mix together until combined and a dough forms. Fold in chocolate chips.
- Roll dough into 1 inch balls and place on cookie sheet leaving 2 inches apart; if you want flatter cookies, gently push down the dough with your hand to flatten the tops a bit. 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 flat, then you may want to chill your dough for 10-20 minutes.
- Remove from oven and let cool at least 5 minutes on baking sheet. The cookies will need to set and will be very fragile at first so you have to be a little patient for the edges to harden a bit before removing them. Once the edges and bottom harden a bit, transfer to wire rack to finish cooling. Makes 24 cookies.