Does it get much better (or sweeter) than warm, gooey chocolate chip cookies fresh out of the oven? Treat yourself with this recipe, which replaces all-purpose flour with quinoa flour for a flavor that you’ll love.
This recipe also uses a bit of applesauce as a sweetener (you could also replace the applesauce with extra brown sugar) and swaps out vanilla for maple syrup, just in case you can’t find gluten-free vanilla at your local store. If you can’t find quinoa flour, brown rice flour also works as a solid substitute.
This recipe also makes for a nice cookie base. You could swap out semi-sweet chocolate chips for peanut butter chips, raisins, white chocolate chips – or use a combination to equal the 1 cup of chocolate chips for the cookies. Whatever you decide, we’re sure these cookies will be a crowd-pleaser.
Gluten-Free Chocolate Chip Cookies
(Makes 18-20 cookies)
- 2 cups quinoa flour (could substitute brown rice flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil, melted and cooled
- 1 cup dark brown sugar
- 1/4 cup applesauce
- 1 egg
- 1 egg yolk
- 2 teaspoons maple syrup (or gluten-free vanilla)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Whisk the quinoa flour, baking soda, and salt in a large bowl, then set side.
- In a separate large bowl or the bowl of an electric mixer, beat the melted coconut oil with the brown sugar and applesauce until smooth. Then, add the egg, egg yolk, and maple syrup and beat for two minutes (or until smooth and creamy). Add the flour mixture and mix on low until just combined, then slowly fold the chocolate chips into the batter.
- Roll the dough into two-inch round balls and put them on a lightly greased cookie sheet, with about two inches of space between the dough balls.
- Bake for 8 to 11 minutes, or until the cookie edges are starting to turn golden-brown.
- Let the cookies cool for about 5 minutes, so the cookie can harden a bit before you try to move it. Once they’ve hardened, move the cookies onto a wire cooling rack to cool for a bit longer.
Recipe adapted from Ambitious Kitchen