Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa flour
  • 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup melted coconut oil
  • 1 cup coconut sugar
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 teaspoon vanilla extract ((optional))
  • 1/2 cup vegan chocolate chips (I like Enjoy Life)

Instruction

  • In a small mixing bowl, whisk together all dry ingredients and set aside.
  • Beat together melted coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
  • Add flour mixture into wet ingredients, mixing fully between each. Fold in chocolate chips.
  • Cover bowl and chill dough for at least 30 minutes.
  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Flatten the balls between your hands into discs, then place them on parchment and repeat until no dough remains.
  • Bake cookies for 9 - 11 minutes until edges are brown and crispy.
  • Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.