Preheat the oven to 180C and line a baking sheet with parchment paper.
For an extra nutty flavour, toast the flour in a small pan for 5 minutes.
Combine the rice syrup and coconut oil in a large bowl.
In a separate bowl, mix together the quinoa flour, bicarb and salt. Slowly add to the syrup and oil.
Stir through the egg replacer and vanilla before folding in the chopped chocolate.
Divide the mixture into 12 balls, place on the baking sheet leaving plenty of space between each cookie. Bake for 8-10 minutes.
Once baked, leave the cookies to cool for 5 minutes before moving from the baking sheet and onto a cooling rack.
Try not to burn your mouth on the first one!