Ingredients

The following ingredients have 12 Servings
  • 2 cups quinoa flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup virgin unrefined coconut oil, melted and cooled**
  • 1 1/3 cup packed dark brown sugar (or light brown sugar)*
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 heaping cup chocolate chips, dairy free if desired
  • coarse sea salt, for sprinkling

Instruction

  • Preheat oven to 350 degrees F. Add quinoa flour to a large baking pan. Bake quinoa flour for 9-10 minutes. This is known as 'toasting' the quinoa flour and will help get rid of any bitterness. Once done toasting, transfer quinoa flour to a bowl to cool off for 5 minutes. Keep heat in oven.
  • In the large bowl, whisk together quinoa flour, baking soda, and salt; set aside.
  • In a separate large bowl, mix together melted and cooled coconut oil and brown sugar until smooth. Add in eggs and vanilla and beat again until smooth and creamy.
  • Add in dry ingredients and mix together until combined and a dough forms. Fold in chocolate chips or chocolate chunks.
  • 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 super 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 a little 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 20 cookies, feel free to double the recipe if you want more.