These stand-out cookies certainly don’t taste gluten-free.
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.
Gluten-Free Chocolate Sea Salt Cookies
Makes 12-15 cookies
15m prep time
12m cook time
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 1/4 cup almond butter
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/4 cups almond flour, sifted
- 1/2 cup semisweet or milk chocolate chips
- flaky sea salt
- Preheat oven to 350˚F. In a large bowl cream together butter and sugar. Stir in almond butter, egg, and vanilla. Sift in baking soda, salt, and almond flour. Then fold in chocolate chips.
- Roll into 2-teaspoon size balls and place on lined baking sheets 2 inches apart. Flatten cookies gently using finger then sprinkle with sea salt.
- Bake for 10-12 minutes or until chocolate is melted. Allow to cool for 5 minutes before transferring to wire rack to cool completely.
Recipe adapted from Well Plated.