The BEST Gluten Free Chocolate Chip Cookies (no rice, no corn, no gluten, dairy optional, egg optional)

  • 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)
  1. Preheat oven to 350 degrees F.
  2. In large bowl whisk together quinoa flour, baking soda, and salt; set aside.
  3. 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.
  4. Add in dry ingredients and mix together until combined and a dough forms. Fold in chocolate chips.
  5. 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.
  6. 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.