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Delicious Gluten-Free Chocolate Chip Cookies

by popvulture  |  Oct 24, 2017

Delicious Gluten-Free Chocolate Chip Cookies
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • 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).



  • 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


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.