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Gluten-Free Sea Salt Chocolate Cookies » Simple and Healthy Recipe! ✅


These exceptional cookies certainly don’t taste gluten-free.

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If you’ve tried gluten-free cooking, you know it’s not easy to master. Too often, the results of buying those expensive ingredients and spending all that time in the kitchen fall far short of our expectations and typically don’t taste as good as their gluten-containing counterparts. But if you’re looking for a recipe that really delivers flavor and texture without the wheat, then you need to try these Gluten Free Sea Salt Chocolate Chip 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 from almond flour, I had to repeat it because they just didn’t believe it.

If you don’t have a bag of store-bought almond flour, you can easily make it using a food processor. Either way, be sure to sift the flour well so that the consistency is light.

Mini chocolate chips work well in this recipe as you get a bit of chocolate in every bite, which is actually my favorite kind of cookie. Then, after all the cookies are arranged on their baking sheets, sprinkle with some flaky sea salt.

I used Maldon salt here and it tastes better because of the shape of the salt crystals. However, if you only have a sea salt grinder on hand, that will work fine too.

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

Produces 12-15 cookies

Preparation time 15m

Cooking time 12m

93 calories

Allergens: nuts

Diet: gluten-free, vegetarian

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  • 2 tablespoons unsalted butter, at 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
  • crumbly sea salt
  1. Preheat oven to 350°F. In a large bowl, cream the butter and sugar. Combine almond butter, egg, and vanilla. Sift together the baking soda, salt, and almond flour. Then add the chocolate chips.
  2. Form 2 teaspoons into balls and place on lined baking sheets 2 inches apart. Crush the crackers gently with your finger, then sprinkle with sea salt.
  3. Bake for 10-12 minutes or until the chocolate has melted. Let cool for 5 minutes before transferring to a wire rack to cool completely.

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