The Best Gluten Free Chocolate Chip Cookies

What’s a girl to do when she can’t enjoy a nice spring walk outside because of rain during quarantine? Bake the BEST gluten free chocolate chip cookies on the planet.

Obviously.

Some of you may remember this gluten free chocolate chip cookie recipe from back in 2014 when quinoa was just as trendy as matcha lattes, turmeric, cauliflower and almond flour are now. I’m reposting it now with just a few tweaks. And, even though quinoa flour isn’t as popular as it used to be, these cookies still deserve to be baked because they ARE HONESTLY SOME OF THE BEST COOKIES YOU WILL EVER EAT. I recently tested them again and could NOT STOP EATING THEM. They look, feel and even taste like regular chocolate chip cookies.

FYI: sometimes caps are necessary to get my point across.

These chocolate chip cookies are perfectly crispy on the outside, but ooey-gooey in the middle. They stayed soft for days and they had this SLIGHTLY unique flavor from the quinoa that I absolutely LOVED. I really think that this is one of the best gluten free chocolate chip cookies EVER. But obviously, I’m a little biased. That’s why I need you to make them and report back!

FREE Ultimate Guide to Cookie Baking

What flour makes these cookies gluten free?

I first came up with this gluten free chocolate chip cookie recipe by just experimenting also known as the ‘buy a bag of crazy gluten-free flour and see what you can make’ kind of recipe. Luckily for me (and you!) it worked out like magic. TOLLHOUSE I’m coming for you.

My flour of choice? Quinoa flour!

Is quinoa flour healthy?

Quinoa flour is incredibly healthy! It’s naturally gluten free and made by grinding quinoa seeds into a super fine flour (which I do NOT recommend trying at home). Quinoa flour feels kind of like whole wheat flour, and it’s high in both fiber and protein so I love to use it in gluten-free baking.

Not only does quinoa flour provide an amazing texture for these gluten free chocolate chip cookies, but it also makes them a bit healthier with a boost of nutrition, fiber, and protein plus it gives them a slightly nutty, delicious flavor.

Ingredients in gluten free chocolate chip cookies

These chewy gluten free chocolate chip cookies are SO easy to make with all natural simple ingredients. And guess what? They’re dairy free and perfectly thick and chewy without xantham gum — an ingredient often used in gluten free cookie recipes that help to thicken them (no thanks!) Here’s what you’ll need:

Quinoa flour: I used quinoa flour which is naturally gluten free. It’s also high in protein and similar to bread flour in the fact that it will make your cookies extra chewy and soft. You can usually find quinoa flour at Whole Foods and some specialty grocery stores. I like the Bob’s Red Mill brand best. I recommend toasting your quinoa flour in the oven to remove any ‘bitter’ taste before baking.
Baking soda: Make sure it’s fresh! I’m serious. If you’re baking soda is more than a few months old, toss it.
Melted coconut oil: I used virgin coconut oil in this recipe which gives these a subtle coconut flavor, although you can use grapeseed oil, regular butter or melted vegan butter (like Earth Balance or Mykonos) instead.
Eggs: I like to use a large egg for rich flavor and texture, but I’m fairly certain a flax egg would work well in this recipe if you want to make these vegan-friendly!
Vanilla: Some people consider vanilla to not be gluten-free as it contains alcohol. My recommendation is to buy alcohol-free vanilla if you’re worried and truly want to make these gluten-free. Or just skip the vanilla and add a splash of fresh coffee. Learn how to make your own vanilla extract here!
Dark brown sugar: You know I don’t mess around with light brown sugar. Dark brown sugar is truly that much better at creating a flavorful cookie. It has a higher ratio of molasses and so you get a cookie that’s a bit richer, but light brown sugar will work. I haven’t tried these with coconut sugar, but let me know if you do!
Chocolate: Here’s where you get to be creative. You can use your favorite chocolate bar and chop it into chunks, or just grab a bag of your favorite chocolate chips. If you’re vegan or dairy-free, use dairy free chocolate chips. I love using dark chocolate, but milk chocolate or semi-sweet chocolate chips would all be delicious.
Sea salt: Don’t you dare forget that sprinkle! Well, I guess you can if you want. I don’t want to be too bossy. But again, these cookies are pretty damn fantastic when they’re a little sweet and salty.

Perfect gluten free chocolate chip cookies in 6 steps

Toast the quinoa flour. Add your quinoa flour to a large baking sheet and bake it for 9-10 minutes at 350 degrees F before using it in the recipe. This helps to reduce the natural bitterness of the flour.
Whisk the dry ingredients. In a medium bowl, whisk together all of your dry ingredients.
Mix the wet ingredients. In a separate large mixing bowl, mix together your wet ingredients until they’re nice and smooth.
Make the dough. Add the flour mixture to the wet ingredients and mix until the dough forms. Then stir in your chocolate chips. You can use a mixer if you’d like, but I typically just mix the dough by hand.
Scoop & bake. Use a cookie scoop to grab the dough and roll it into 1-inch balls. Place them on your cookie sheet and bake until they start to turn golden brown.
Cool & enjoy. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack to finish cooling. Top with sea salt and enjoy!

Don’t forget these cookie-baking tips

Melt then cool your coconut oil. Measure out your coconut oil after it is melted and then allow it to sit at room temp for 5 minutes to allow it to cool off a bit. While your coconut oil is cooling off, you can measure your other ingredients out. This ensures that it doesn’t coagulate with the other ingredients or slightly “cook” the eggs.
Use dark brown sugar. I love using dark brown sugar because it has a tiny bit more molasses in the flavoring, which makes this gluten free chocolate chip cookie taste just like the real deal. Light brown sugar will also work well in this recipe, they just won’t have as deep of a flavor. And don’t forget to pack your dark brown sugar!
Make sure your eggs are at room temperature before using. This recipe calls for 2 eggs, and you want to make sure they are at room temp. Simply place eggs in a bowl of warm water for a few minutes before using them in the recipe.
Test a cookie before you bake the entire batch. I always, always test one cookie before baking. Put it on a cookie sheet then bake as directed. Once it’s done you can see if you need to flatten the dough with the palm of your hand in order to create a thinner cookie, or chill the dough for 10 minutes if the cookies are too flat.
Why do your gluten free cookies go flat? If this happens I suggest simply chilling the dough for 10-20 minutes before baking. They should bake up perfectly.

Storing & freezing tips

To store: these healthy gluten free chocolate chip cookies will stay good at room temp in an airtight container for about 4-5 days. If you’re going to keep these cookies longer, I’d suggest freezing the dough or the cookies themselves.
To freeze: you can either freeze the cookie dough or the fully baked cookies! Get all of my tips and tricks for doing so here.

More cookie recipes you’ll love

Grain Free Snickerdoodles
Blow Ya Mind Vegan Chocolate Chip Cookies (gluten free, too!)
Paleo Lemon Poppy Seed Cookies
Grain Free Birthday Cake Cookies

Get all of my cookie recipes here!

I hope you love these easy, healthy gluten free chocolate chip cookies! If you make this recipe, be sure to leave a comment and rate the recipe below. You can also snap a photo and upload it to Instagram with the hashtag #ambitiouskitchen. Enjoy, xo!

The Best Gluten Free Chocolate Chip Cookies | Ambitious Kitchen (6)

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