The best chocolate chip cookies ever

These are hands-down the BEST chocolate chip cookies I have ever eaten.
Whole food ingredients, and they don’t even taste gluten-free.
I may or may not have been known to call them lunch.
After all, they do have quinoa in them…
  • 1 1/2 cups quinoa
  • 1/4 cup almond or hazelnut meal / flour
  • 1 teaspoon baking soda
  • generous pinch salt
  • 2/3 cup ghee or coconut oil, melted and cooled
  • 3/4 – 1 cup coconut sugar (depending on how sweet you like your cookies). You could also use xylitol sourced from birch trees.
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 block dark chocolate, chopped


spoonful cookiesbaked
  1. First, prepare the quinoa flour. Toast quinoa in a cast-iron pan until fragrant, cool, then blitz to make 1 3/4 cups quinoa flour. (Store any extra in the freezer for another recipe.)
  2. Preheat oven to 350 degrees F.
  3. In large bowl whisk together quinoa flour, nut meal, baking soda, and salt; set aside.
  4. Blend melted ghee or coconut oil and coconut sugar until smooth. Add in eggs and vanilla; beat again until smooth and creamy.
  5. Add in flour and mix until just combined. Stir in chocolate.
  6. Using a tablespoon, scoop dough into 1 inch balls and place on cookie sheet leaving 2 inches apart. Bake 12 minutes or until edges just begin to turn a golden brown.
  7. Remove from oven and let cool at least 5 minutes on baking sheet to harden slightly (they are delicate while cooling!). Carefully transfer to wire rack to finish cooling.

Makes 20 cookies.

Adapted from a recipe by Ambitious Kitchen

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