This is the BEST gluten free chocolate chip cookie recipe you’ll ever eat! Made with quinoa flour and coconut oil, this cookie will surprise you with flavor and texture. Easy to make and best of all, you’d never know they’re gluten-free or made without butter!
Are the seasons shifting? Only asking because over this spring weekend, it was a whopping 30 degrees F in Chicago. We’ve been stuck in a cold streak that feels colder than our December.
So what’s a girl to do when she can’t enjoy a nice spring walk outside? Bake the BEST gluten free chocolate chip cookies on the planet. Obviously.
Some of you may remember this recipe from back in 2014 when quinoa was just as trendy as matcha lattes, turmeric and almond flour are now. I’m reposting it now with just a few tweaks. And, even though quinoa flour isn’t as popular as it used to be, these cookies still deserve to be baked because they ARE HONESTLY SOME OF THE BEST COOKIES YOU WILL EVER EAT.
FYI: sometimes caps necessary to get my point across.
Seriously, these are some outrageously delicious, ooey-gooey, mind-blowing gluten free chocolate chip cookies. I first came up with this recipe by just experimenting also known as the ‘buy a bag of crazy flour and see what you can make’ kind of recipe. Luckily for me (and you!) it worked out like magic. TOLLHOUSE I’m coming for you.
These chocolate chip cookies are perfectly crispy on the outside, but ooey-gooey in the middle. They stayed soft for days and they had this SLIGHT unique flavor from the quinoa that I absolutely LOVED. I really think that this is one of the best gluten free chocolate chip cookies EVER. But obviously I’m a little biased. That’s why I need you to make them and report back.
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. You can ususally find quinoa flour at Whole Foods and some specialty grocery stores. I like the Bob’s Red Mill brand best.
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 virgin coconut oil in this recipe which gives these a subtle coconut flavor, although you can used grapeseed oil, regular butter or melted vegan butter instead.
Eggs: I like to use a large egg for rich flavor and texture, but I’m fairly certain a flax egg would work well in this recipe if you want to make these vegan-friendly!
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. Or just skip the vanilla and add a splash of fresh coffee.
Dark Brown Sugar OR Coconut 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, but light brown sugar will work. I also am giving you the option to use coconut sugar, an unrefined sweetener. Personally I like the brown sugar a bit better.
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. If you’re vegan or dairy free, use dairy free chocolate chips.
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.
I hope you love these cookies and make them soon. We all loved them here and COULD NOT believe how amazing they tasted.
Enjoy! xo. If you make this recipe, be sure to leave a comment and rate the recipe below. You can also snap a photo and upload it to Instagram with the hashtag #ambitiouskitchen.
- 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 (toasted in the pan for 10 minutes, if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coconut oil, melted and cooled
- 1 1/3 cup packed dark brown sugar (or coconut sugar)
- 2 large eggs
- 2 teaspoons vanilla
- 1 heaping cup chocolate chips, dairy free if desired
- coarse sea salt, for sprinkling
- 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 melted and cooled coconut oil and brown sugar until smooth. Add in egg 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, feel free to double the recipe if you want more.
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