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During the holidays, I used to bake countless batches of these cookies and give them out as gifts. Since going GF, I thought I'd never have them again. Until now. I figured out a way to swap out the ingredients to create a healthy, just as tasty maybe even tastier version. Bye bye butter, hello coconut oil. Exit flour, enter quinoa flour. I also cut down the chocolate chips again so they hold together better.
Course: Breakfast, Dessert
Diet: Gluten Free, Vegetarian
Keyword: Bob's Red Mill, chocolate, coconut, cookies & bars, corn-free, gluten-free, quinoa, yeast-free
Servings: 24 cookies
Author: ness


  • 1/2 cup coconut oil (at room temperature)
  • 1 cup brown sugar
  • 3 Tbsp sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 cup quinoa flour
  • 3/4 cup Bob's Red Mill Gluten Free All Purpose Flour
  • 1/2 tsp baking powder (aluminum free)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp instant espresso powder
  • 1 cup dark chocolate chips


  • Preheat oven to 300 degrees. In a medium mixing bowl, add oil and sugars and beat with an electric mixer until fluffy, about 30 seconds.
  • Add egg and vanilla and beat for another 30 seconds.
  • In a separate bowl, combine flours, baking powder, baking soda, salt, and espresso powder and whisk together until blended. Beat dry ingredients into wet ingredients slowly until combined, about 15 seconds. Stir in chocolate chips.
  • Using a 1 ounce scoop or 2 tablespoon measure, drop cookie dough onto greased sheet about 3 inches apart. Gently press down on the top of the cookie with the back of a wooden spoon or spatula to spread out into a 2 inch circle. Bake for 20 minutes or until golden brown on the edges. For a crisper cookie, bake for an extra 2 minutes.
Adapted from Neiman Marcus recipe