RECIPES
Delicious Gluten-Free Chocolate Chip Cookies
by popvulture | Oct 24, 2017
- PREP
- 10 m
- COOK
- 15 m
- TOTAL
- 25 m
This recipe was inspired by a recipe created by Sweet Spils chef and owner, Heather Spilsbury. Heather's recipe contains cinnamon and cayenne pepper to give the flavor some additional kick. To make the cookies gluten-free, I took some tips from Monique at Ambitious Kitchen. She used quinoa flour (instead of flour) and coconut oil (instead of butter).
INGREDIENTS
SERVES 20
- 2 cups Quinoa Flour
- 2/3 cup Coconut Oil
- 1 bar Sea Salt & Nibs Madagascar Chocolate
- 1 1/4 tsp Dark Brown Sugar
- 1 Egg
- 17 g Large Egg Yolk
- 2 tsp Vanilla Extract
- 1 tbsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 pinch Coarse Sea Salt
DIRECTIONS
1
Preheat oven to 350 degrees F.
2
In large bowl whisk together quinoa flour, cinnamon, cayenne pepper, baking soda, and salt, and then set aside.
3
In another large bowl beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla, and beat again for 2 minutes or until smooth and creamy.
4
Add the quinoa flour mixture to the brown sugar mixture and mix on low speed until just combined. Slowly add in broken chocolate bars.
5
Roll dough into 2-inch balls and place on cookie sheet leaving 2 inches between the balls. (Tip from Monique at Ambitious Kitchen: Bake 8-11 minutes or until edges just begin 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.)
6
Remove from oven and let cool at least 5 minutes on baking sheet. (Tip from Monique at Ambitious Kitchen: 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.)
7
Sprinkle coarse sea salt on top while cooling.
