Gluten-Free Chocolate Chip Cookies
5 from 1 vote

These Gluten-Free Chocolate Chip Cookies are made with quinoa flour for a wonderful gluten-free twist on an American classic cookie. Sprinkle with coarse sea salt for a delightfully sweet and salty treat. 

Prep Time
10 mins
Cook Time
10 mins
Cool Time
10 mins
Total Time
10 mins
 
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: Gluten-Free Chocolate Chip Cookies
Servings: 12 cookies
Calories: 196 kcal
Author: Sarah McMinn
Ingredients
US Customary - Metric
Instructions
  1. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.

  2. In a mixing bowl combine the quinoa flour, baking soda, baking powder, and salt.

  3. In a separate bowl, whisk together the coconut oil, sugar, and flax or chickpea flour egg. Add the peanut butter and vanilla extract and stir to combine.

  4. Gently fold the dry ingredients into the wet. Once fully incorporated stir in the chocolate chips and peanuts.
  5. Scoop cookies onto the baking sheet (about 2 tablespoons per cookie), flatten slightly and sprinkle a little sea salt on each cookie. Bake for 8 minutes until slightly brown on the edges. They will feel slightly underdone but will continue to harden while they cool.

  6. Let cool 5 minutes on the baking sheet then transfer to wire racks to cool completely.
Recipe Notes

To make a flax egg combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Whisk together until thick and gelatinous.
It's very important that the quinoa flour is superfine, for this reason, I recommend using store-bought rather than grinding your own.

Adapted from Ambitious Kitchen

Nutrition Facts
Gluten-Free Chocolate Chip Cookies
Amount Per Serving
Calories 196 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Sodium 113mg 5%
Potassium 71mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 3g 6%
Calcium 3.3%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.