These chocolate chunk quinoa flours are everything you want in a cookie - chewy, chocolatey, and delicious!
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Add the quinoa flour, gluten free flour, salt, baking soda, and baking powder, and mix until combined.
Stop the mixer and stir in the dairy free chocolate chips.
Spoon the dough onto the cookie sheet in rounded tablespoons. There should be about 1 1/2 inches between cookies. Set aside the remaining batter.
Break up the chocolate bars and press a piece into each cookie. Sprinkle salt flakes on top.
Bake at 350 degrees for about 12 minutes.
Allow the cookies to cool on the cookie sheet for 15 minutes, then move to a plate or cooling rack.
Repeat steps 5-8 with the remaining batter. Enjoy!
This recipe makes 24 cookies. Nutrition facts are approximate, and are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.
You can freeze these cookies in a ziploc freezer bag. They will stay fresh in the freezer for about 3 months.