If you’ve tried your hand at gluten-free baking then you’ll know it’s not easy to master. So often the results of buying those expensive ingredients and spending all that time in the kitchen fall far short of our expectations- and they certainly don’t usually taste as good as their gluten-containing counterparts. But, if you’re looking for a recipe that really delivers on both flavor and texture while being wheat-free then you’ve got to try these gluten-free chocolate sea salt cookies.

I recently brought a batch of these irresistible cookies to a family gathering and no one guessed they were gluten-free. In fact, even after I told them they were made with almond flour, I had to repeat myself because they simply didn’t believe it.

If you don’t have a bag of the store-bought almond flour you can make it yourself easily with a food processor. In either case just make sure to sift the flour well so that the texture is light.

Mini chocolate chips work well in this recipe since you get a little chocolate in every single bite – which to be honest is my favorite kind of cookie. Then after the cookies are all laid out on their baking sheets, sprinkle with some flaky sea salt.

I used Maldon salt here and it does taste better thanks to the shape of the salt crystals. However, if you only have a grinder of sea salt on hand then that will work well, too.

The combination of the rich almond base with the chocolate and the salt is hard to describe, but it comes together perfectly. The texture is light, not grainy, and with an almost-marzipan effect. Even those who enjoy their wheat products will love these chewy, creamy, salty cookies.