Chocolate Chip Cookies of Heavenly Descent (#gluten free)

Makes about 32 mouth watering cookies

Yes, they’re gluten free Yes, they’re truly delicious.

I’m just going to give it to you straight.

Chocolate Chip Cookies:
3/4 cup  quinoa flakes
1/2 cup quinoa flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
3/4 cup maple syrup
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil

Make sure to flatten them on pan

1 tablespoon vanilla extract
2 eggs
Warm water, as needed
1 cup chocolate chip

Preheat oven to 350 degrees.

In an electric mixer, whisk together the flours, baking powder, baking soda,  magical xantham gum, and sea salt. Then add the oil, maple syrup, vanilla  and eggs to the dry ingredients.Mix together well. Stir in chocolate chips.

I put them in the fridge to cool for probably an hour. The dough seemed a little difficult to with work, so I thought refrigerating it would help. It did.

After its cooled,  roll dough into balls, smaller than golf balls. I used a spoon to help me shape it and I had a cup of water nearby to wash off dough, when needed (it got a little sticky). Also, I noticed at the end (of course) that it helped to add a little water to the ball of dough in hand to give it more of a dough-like texture. Place balls on a greased pan. I used a Silpat, which also worked great, but totally not necessary. Once  balls are ready to go, press down with the back of the spoon to flatten them in cookie shape. You will thank me later for telling you that now, so take my word for it.

Throw these guys in the oven for 10-12 minutes or until they are cooked on the outside. Cool on baking rack.


I have really been enjoying trying out these new flours, to make something tasty and guilt-free…well, mostly.

For these cookies, I used:

Bob's Red Mill, of course. (L to R) Sorghum Flour, Tapioca Flour, and Xanthum Gum(center).


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