The BEST Gluten Free Chocolate Chip Cookies1
Could this be the very best gluten-free delicious chocolate chip cookie formula ever? Made out of quinoa flour and coconut oil, this cookie will surprise you with flavor and consistency. They’re so easy to make and best of all, you’d never understand they’re gluten-free or made without butter!
There should be a conclusion for my absence from the blog.
As with, why would I keep you this long without a recipe? Pity on me. I really do that a lot. But hey, I’m back again now and I made you cookies!
First, how was your weekend? I had formed a little mini vaca in Az; it produced me realize how much I skip the warmth of sunlight. I swear just being outside brought a smile to my face. When will someone work out how to create Vitamin D cigarettes? You know without any junk. Just pure supplement D. I’d puff on that energy. For reals.
In all seriousness, I love mini vacations because it provides me time to relax, forget about work and enjoy the little things in life. Like margaritas. Plenty of them.
Besides margs, Tony and I hiked Camelback hill, consumed frozen yogurt til our bellies hurt, and saw the second 300 film in 3D. We’re kind of movie nerds BTW.
Wanna know very well what else I did so? Worked out each day while I was there! Usually I bring my Jillian Michaels Dvd videos after i travel and never end up using them, but this time around I put no excuses; the elements was beautiful enough to perform outside. Even though it was only three or four miles, it felt good to obtain my workout in.
Well and you also know… when I’m no longer working out my primary thoughts are on the subject of cookies. Outrageously delicious, ooey-gooey, mind-blowing cookies.
I was thus happy after creating these cookies and realizing that the formula really didn’t want any tweaking. And without a doubt, that’s pretty tough to do when you’re baking something gluten-free.
We didn’t really set out to produce these gluten-free, nonetheless it just so happened which i ran out of regular flour and quinoa flour was the thing left in my cupboard. So I thought, why not?
My goodness these cookies were perfectly crispy externally, but ooey-gooey in the middle. They stayed soft for days and they had this original flavor through the quinoa that I absolutely LOVED.
Let’s get into the ingredients:
Quinoa Flour: We used quinoa flour that is naturally gluten free of charge. It’s also saturated in proteins and similar to bread flour in the fact that it’ll make your cookies extra chewy and smooth.
Baking soda: Make sure it’s new! I’m serious. If you are baking soda is usually lots of months aged, toss it!
Melted Coconut oil: I utilized coconut oil within this recipe which gives these a subtle coconut flavor, although you can utilized unrefined coconut oil unless you like the flavor of coconut oil. Sophisticated coconut oil includes a neutral taste.
1 egg + 1 egg yolk: The extra egg yolk this is a video game changer; it provides extra fat, richness, and guarantees a chewy, rich soft center by creating extra wetness within the cookie.
Vanilla: Some people consider vanilla to not be gluten-free since it contains alcohol. My recommendation is to buy alcohol-free vanilla if you’re worried and truly want to make these gluten-free.
Dark Brown Glucose: You know I don’t mess around with light dark brown sugar. Darkish sugar is truly that much better at creating a flavorful cookie. It has a higher proportion of molasses and so you get yourself a cookie that’s a bit richer.
Chocolate: Here’s where you can be creative. You should use your favour chocolate pub and chop it into chunks, or just grab of your preferred chocolate chips. I’m partial to coconut almond dark chocolate or a salted chocolate club.
Sea salt: Not dare forget that sprinkle! Well, I guess you can if you’d like. I don’t desire to be too bossy. But again, these cookies are fairly damn great when they’re just a little nice and salty.
Wanna make these gluten-free cookies a little more special? Collapse in 3/4 cup of coconut. Seriously, so good!
Enjoy! xo
Calories: 180
Body fat: 9.8g
Carbohydrates: 22.1g
Sugars: 15.4g
Fiber: 1g
Proteins: 2.3g
Prep period:
10 mins
Cook time:
10 mins
Total time:
20 mins
Ingredients
1 1/4 cups dark brown sugar or coconut sugar
1 egg
coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 levels F.
Place flour in a large skillet more than low heat. Mix frequently to toast the quinoa flour for 10-15 moments then remove from warmth.
In large bowl whisk collectively quinoa flour, baking soda, and salt; set aside.
In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; beat again for 2 moments or until even and creamy.
Add in flour; and blend on low speed until just combined. Slowly add in chocolate chips.
Roll dough into 1 inch balls and place on cookie sheet leaving 2 ins aside. Bake 8-11 mins or until edges just being to turn a golden brown. Do not over bake; we don’t need crispy cookies here! If you pointed out that your cookies are baking flat, then you may want to chill your dough for 10-20 minutes.
Remove from oven and let great at least five minutes on cooking sheet. The cookies should set and you will be very fragile at first therefore you have to be a little affected individual for the edges to harden a little before eliminating them. After the edges and bottom level harden a little, transfer to cable rack to complete air conditioning. Makes 22-24 cookies.
Katie The Surly Housewife
I’m sure you will be even more innovative working hire.
Ok, To begin with I LOVE your blog & quality beef liver recipes keto are sssooo great and of course nutella-chip cookies certainly are a hit.
big hug from Italy!:)
I am portion them sunday
Should i freeze them or simply keep in tupperware