These gluten-free choco­late chip cook­ies are packed full of pro­tein, thanks to almond flour and quinoa flakes. The soft cak­i­ness of these cook­ies are great for my daugh­ter after her braces get tight­ened. Dipped in almond milk or cof­fee, they slide right down.

Prep time: 10 min­utes
Total time: 20 min­utes
Yield: 2 dozen cook­ies
Spe­cial equip­ment: mini ice-cream scooper optional

1 egg
1/2 c. grape­seed oil
1/2 c. agave nec­tar
1 tsp. vanilla
1 c. almond flour
3/4 c. quinoa flakes
3/4 c. rice flour
1/2 tsp. salt
1/2 tsp. bak­ing soda
1 c. choco­late chips (Trader Joe’s are GFCF; Enjoy Life brand is GFCFSF)

1. Pre­heat oven to 350 degrees.
2. Mix egg, grape­seed oil, agave nec­tar and vanilla together until thor­oughly blended.
3. In sep­a­rate bowl, mix all remain­ing ingre­di­ents, except choco­late chips.
4. Grad­u­ally pour all dry ingre­di­ents into wet and mix thor­oughly. Add choco­late chips and blend.
5. Drop by rounded table­spoon onto lightly greased cookie sheet. I use a small ice cream scoop to make the cook­ies uni­form and I grease the cookie sheet by pour­ing 1 tsp. grape­seed oil onto the sheet and rub­bing it over every inch with a paper towel.
6. Cook for 9–10 min­utes and remove. Allow to cool on the bak­ing sheet for 5 min­utes then remove to cool­ing rack.