Could this be the best gluten-free chocolate chip cookie recipe ever? Made with quinoa flour and coconut oil, this cookie will surprise you with flavor and texture. They’re so easy to make and best of all, you’d never know they’re gluten-free or made without butter!
There should be an explanation for my absence from the blog. As in, why would I leave you this long without a recipe? Shame on me. I do that a lot. But hey, I’m back now and I made you cookies!
First, how was your weekend? I had a little mini vaca in Arizona; it made me realize how much I miss the warmth of the sunshine. I swear just being outside brought a smile to my face. When will someone figure out how to create Vitamin D cigarettes? You know without any junk. Just pure vitamin D. I’d puff on that energy. For reals.
In all seriousness, I love mini vacations because it gives me time to relax, forget about work and just enjoy the little things in life. Like margaritas. Lots of them.
Besides margs, Tony and I hiked Camelback mountain, consumed frozen yogurt til our bellies hurt, and saw the second 300 movie in 3D. We’re kind of movie nerds BTW.
Wanna know what else I did? Worked out every single day while I was there! Usually I bring my Jillian Michaels DVDs when I travel and never end up using them, but this time I had no excuses; the weather was beautiful enough to run outside. Even if it was only three or four miles, it felt good to get my exercise in.
Well and you know… when I’m not working out my main thoughts are about cookies. Outrageously delicious, ooey-gooey, mind-blowing cookies.
I was so happy after creating these cookies and realizing that the recipe really didn’t need any tweaking. And let me tell you, that’s pretty difficult to do when you’re baking something gluten-free.
I didn’t really set out to make these gluten-free, but it just so happened that I ran out of regular flour and quinoa flour was the only thing left in my cupboard. So I thought, why not?
My goodness these cookies were perfectly crispy on the outside, but ooey-gooey in the middle. They stayed soft for days and they had this unique flavor from the quinoa that I absolutely LOVED. I really think that this might be one of the best gluten-free chocolate chip cookies… like ever. But obviously I’m a little biased.
Let’s get into the ingredients:
Quinoa Flour: I used quinoa flour which is naturally gluten free. It’s also high in protein and similar to bread flour in the fact that it will make your cookies extra chewy and soft.
Baking soda: Make sure it’s fresh! I’m serious. If you’re baking soda is more than a few months old, toss it!
Melted Coconut oil: I used coconut oil in this recipe which gives these a subtle coconut flavor, although you can used unrefined coconut oil if you don’t like the flavor of coconut oil. Refined coconut oil has a neutral taste.
1 egg + 1 egg yolk: The extra egg yolk here is a game changer; it adds extra fat, richness, and ensures a chewy, rich soft center by creating extra moisture in the cookie.
Vanilla: Some people consider vanilla to not be gluten-free as it contains alcohol. My recommendation is to buy alcohol-free vanilla if you’re worried and truly want to make these gluten-free.
Dark Brown Sugar: You know I don’t mess around with light brown sugar. Dark brown sugar is truly that much better at creating a flavorful cookie. It has a higher ratio of molasses and so you get a cookie that’s a bit richer.
Chocolate: Here’s where you get to be creative. You can use your favor chocolate bar and chop it into chunks, or just grab of your favorite chocolate chips. I’m partial to coconut almond dark chocolate or a salted chocolate bar.
Sea salt: Don’t you dare forget that sprinkle! Well, I guess you can if you want. I don’t want to be too bossy. But again, these cookies are pretty damn fantastic when they’re a little sweet and salty.
Wanna make these gluten-free cookies a little more special? Fold in 3/4 cup of coconut. Seriously, so good!
- Serves: 24
- Serving size: 1 cookie (based on 24)
- Calories: 180
- Fat: 9.8g
- Carbohydrates: 22.1g
- Sugar: 15.4g
- Fiber: 1g
- Protein: 2.3g
- 2 cups quinoa flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil, melted and cooled
- 1 1/4 cups dark brown sugar or coconut sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup chocolate chips (I use dark chocolate)
- coarse sea salt, for sprinkling
- Preheat oven to 350 degrees F.
- Place flour in a large skillet over low heat. Stir frequently to toast the quinoa flour for 10-15 minutes then remove from heat.
- In large bowl whisk together quinoa flour, baking soda, and salt; set aside.
- In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; beat again for 2 minutes or until smooth and creamy.
- Add in flour; and mix on low speed until just combined. Slowly add in chocolate chips.
- 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 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 22-24 cookies.