Quinoa Flour Chocolate Chip Cookies

 Print Friendly and PDF

Yummy, chocolatey, just like Mom used to make.


  • 2 c Hodgson Mill Quinoa Flour-Gluten Free
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 c coconut oil, melted and cooled
  • 1 1/4 c dark brown sugar, or coconut sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 c chocolate chips


Preheat oven to 350°

In a large bowl whisk together quinoa flour, baking soda, and salt; set aside.

In an electric mixer bowl beat together melted coconut oil and brown sugar until smooth. Add egg, egg yolk, and vanilla; beat for 2 minutes or until smooth and creamy.

Add flour; mix on low until just combined. Slowly add chocolate chips.

Roll dough into 1 inch balls or use a 1 tbsp.scoop place on parchment lined cookie sheets 2 inches apart.

Bake 8-11 minutes or until edges start to turn a golden brown.

If you notice you cookies are baking flat, you may want to refrigerate the dough for 10-20 minutes.

Remove cookies and let cool at least 5 minutes on baking sheet. The cookies are very fragile at first so it is best to let them sit for a bit before transferring to wire baking rack to finish cooling.


Yields 2 dozen cookies


Note: Dough will seem a little sticky


Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401