Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

Ingredients

• 2 cups quinoa flour (could substitute brown rice flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup coconut oil, melted and cooled
• 1 cup dark brown sugar
• 1/4 cup applesauce
• 1 egg
• 1 egg yolk
• 2 teaspoons maple syrup (or gluten-free vanilla)
• 1 cup semi-sweet chocolate chips
• 2 tablespoons Celia's Chocolate Raspberry Balsamic Vinegar

Directions

1. 1.Preheat oven to 350 degrees F.
2. 2.Whisk the quinoa flour, baking soda, and salt in a large bowl, then set side.
3. 3.In a separate large bowl or the bowl of an electric mixer, beat the melted coconut oil with the brown sugar and applesauce until smooth. Then, add the egg, egg yolk, and maple syrup, vinegar and beat for two minutes (or until smooth and creamy). Add the flour mixture and mix on low until just combined, then slowly fold the chocolate chips into the batter.
4. 4.Roll the dough into two-inch round balls and put them on a lightly greased cookie sheet, with about two inches of space between the dough balls.
5. 5.Bake for 8 to 11 minutes, or until the cookie edges are starting to turn golden-brown.
6. 6.Let the cookies cool for about 5 minutes, so the cookie can harden a bit before you try to move it. Once they’ve hardened, move the cookies onto a wire cooling rack to cool for a bit longer.