Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Coconut Oil
  • 3/4 cup Sugar
  • 1 large Egg
  • 1 1/2 tsp Vanilla Extract
  • 2 Tbsp Water
  • 1 cup plus 1 Tbsp Gluten-free baking flour blend ( ~ corn-free If needed)
  • 1/2 tsp Guar gum or Xanthan gum (~ omit if this ingredient is already in the Gluten-free baking blend)
  • 1 cup Quinoa flakes
  • 1 tsp Baking powder (~ corn-free if needed)
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips ( ~ I used allergy-friendly chips)

Instruction

  • Preheat oven to 325-degrees F
  • Line a baking sheet with parchment paper or silicone liners.
  • In a large mixing bowl cream coconut oil and sugar.
  • Add egg, vanilla extract, and water. Mix well.
  • Add all other ingredients except chocolate chips. Mix until blended.
  • Stir in chocolate chips.
  • Scoop up about 1 1/2 Tbsp of dough and place on prepared cookie sheet leaving some space between for slight spreading.
  • Bake for 14 minutes.
  • Remove from oven and let cookies sit on the pan for about 5 minutes.
  • Transfer to a cooling rack. Store room temperature cookies an airtight container or freeze.