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Stacked gluten free cookies in a white bowl

Gluten-Free Chocolate Chip Cookies

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. 
4.67 from 3 votes
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Prep Time: 10 minutes
Cook Time: 8 minutes
Cool Time: 5 minutes
Total Time: 20 minutes
Servings: 12 cookies
Calories: 196kcal
Author: Sarah McMinn



  • Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
  • In a mixing bowl combine the quinoa flour, baking soda, baking powder, and salt.
  • 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.
  • Gently fold the dry ingredients into the wet. Once fully incorporated stir in the chocolate chips and peanuts.
  • 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.
  • Let cool 5 minutes on the baking sheet then transfer to wire cooling racks to cool completely.


Flax Egg - To make a flax egg combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Whisk together until thick and gelatinous.
Serving and Storing If you would like, sprinkle some quality coarse salt on the cookies before baking. The combination of chocolate and salt is perfection. Let these cookies cool 5 minutes before transferring to a wire cooling rack. When they come out of the oven they are fairly crumbling. They will harden as they cool. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
  3. It's very important that the quinoa flour is superfine, for this reason, I recommend using store-bought rather than grinding your own.
  4. Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.


Calories: 196kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 113mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Calcium: 33mg | Iron: 1.2mg