The BEST Gluten Free Chocolate Chip Cookies
Try this The BEST Gluten Free Chocolate Chip Cookies recipe, or contribute your own.
Try this The BEST Gluten Free Chocolate Chip Cookies recipe, or contribute your own.
- Carbohydrate 6.49182923611111 g
- Cholesterol 29.07625 mg
- Fat 14.5113229217763 g
- Fiber 0.700184027777778 g
- Protein 1.60502354166667 g
- Saturated Fat 10.2252958377532 g
- Serving Size 1 1 Serving (27g)
- Sodium 55.3518055555556 mg
- Sugar 5.79164520833333 g
- Trans Fat 0.94710961141258 g
- Calories 160 calories
Step-by-step
- Preheat oven to 350 degrees F.
- 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.
Swapping standard wheat flour for quinoa flour introduces a naturally earthy, protein-dense profile that reacts differently with fats and sugars during baking. Coconut oil provides the necessary moisture while brown sugar contributes deep molasses notes through caramelization. The chemical interaction between the baking soda and the brown sugar's acidity yields a tender interior crumb without requiring gluten structures.
Pairing these dense, rich cookies requires beverages that cut through the coconut oil fat content. Serve them alongside unsweetened black coffee or an iced oat milk cold brew at 38 degrees Fahrenheit. The bitterness of roasted coffee balances the high sugar concentration found in dark chocolate chips.
Chill the shaped dough balls for 15 minutes if the ambient kitchen temperature exceeds 72 degrees Fahrenheit to prevent excessive spreading in the oven. Store leftovers in an airtight glass container at room temperature for up to three days. Place a slice of plain white bread inside the container to maintain optimal moisture levels within the baked goods.
