Gluten-Free Gooey Chocolate Chunk Cookies with Sea Salt
I am in love with these cookies! They check off all the boxes!
Three reasons why these cookies may just be your new healthy-ish fave.
One, the ingredients are super clean. Gluten, Grain, and Dairy-free! It can be frustrating to see “healthy” options for recipes and find unhealthy ingredients, huh? What? Yeah, it happens.
Two, super easy to make! I am not much of a baker, but this I can do.
Three, they are deliciously decadent.
You know, it’s disappointing when a healthier option just doesn’t live up to the desserts we love and sometimes the texture is weird. Well, these babies will not disappoint.
I hope these cookies will become your new healthy-ish faves!
And, thank you to Joshua Weissman from Slim Palate. This recipe is his creation. https://slimpalate.com/chewy-dark-chocolate-chunk-cookies-with-sea-salt/
My daughter introduced me to these delicious cookies, and she has mastered this recipe. So know that WE HAVE TWEAKED IT SLIGHTLY from Joshua’s recipe.
You can check out the how-to video tutorial my daughter and I put together for you! Enjoy!
(link for video tutorial coming soon)
Gluten-Free Gooey Chocolate Chunk Cookies with Sea Salt
Ingredients
- 1 cup creamy raw almond butter unsalted *See Notes*
- 1 cup coconut sugar preferably sifted *See Notes*
- 1 egg
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon Himalayan salt (or if using a grinder, a couple of twists will do the trick)
- 1 dark chocolate bar coarsely chopped *See Notes (I recommend Hu brand 70-85% cacao, the actual cookie is fairly sweet so darker chocolate contrasts best)
- flakey or coarse sea salt for sprinkling *See Notes*
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper or do these in batches on a single baking sheet. (These spread out quite wide so they have to be done on two different sheets or in batches)
- In a medium-sized bowl add the almond butter (make sure to stir raw almond butter while in the jar to mix well) baking soda and vanilla extract b. In a separate bowl whisk (or use a mixer) egg and egg yolk.
- Add the coconut sugar into the almond butter- mix until thoroughly incorporated, then add salt and mix again.
- Fold in egg and egg yolk to the mixture until completely incorporated. Fold in the chopped chocolate until well incorporated.
- With an ice cream scooper, scoop 1 ½ - 2 tablespoon-sized mounds of cookie dough onto the parchment-lined baking sheet spacing them about 2½ inches apart. This should allow you to only have 6 per cookie sheet and I don't recommend trying to fit more, because they do spread out quite wide.
- Place baking sheets into the preheated oven for 10-12 minutes then remove them and let them cool slightly for 5-7 minutes. With a spatula, transfer them to a cooling rack to let them finish cooling completely. As the cookies are cooling sprinkle them with a little bit of flakey sea salt.
Notes:
Notes for almond butter: Your almond butter must be creamy raw. There is a caramelization effect that happens in the oven that only results from raw almond butter.
Notes for coconut sugar: Do not substitute the coconut sugar; it does not taste coconutty at all, it has a very light brown sugar-like taste. Do not substitute with stevia, xylitol, or any liquid sweetener, etc. It must be dry and granulated, in order for it to turn out properly.
Notes for dark chocolate bar: The dark chocolate bar I recommend because of its clean ingredients is,
Hu-Simple Dark Chocolate- Organic 70% Cacao, vegan, paleo, & dairy-free. No weird ingredients and tastes delish. *SEE Recommended Products below for the link*
Notes for sprinkling with flakey sea salt: Don't sprinkle too much, a little bit goes a long way. Just a tiny sprinkling on each cookie.
