Gluten-Free Sea Salt Chocolate Chip Cookies
Today I thought I’d share with you one of our family’s favorite chocolate chip cookie recipes. This one is super awesome for a couple different reasons. Number 1…it’s Gluten-Free! Can’t beat a great tasting gluten-free cookie recipe, that’s just the cats pajamas if you ask me. Number 2…It’s made with a touch of sea salt! Have you ever tried the combination of chocolate and sea salt? Oh my heavens, it’s utterly devine! And Number 3…this recipe makes a pretty amazeballs chewy chocolate chip cookie, the best kind of chocolate chip cookie is a chewy one in my opinion!
Save Print Gluten Free Sea Salt Chocolate Chip Cookies
Recipe type: Dessert
Prep time: 1 hour 10 mins Cook time: 11 mins Total time: 1 hour 21 mins
- 1 stick unsalted butter, at room temperature
- ½ cup packed brown sugar
- ¼ cup evaporated can juice or granulated sugar
- 1 teaspoon vanilla extract
- 1¾ cup gluten free flour (such as Bob’s Red Mill)
- ½ teaspoon sea salt plus more for topping
- ¼ teaspoon baking soda
- 1 egg
- 1 cup chocolate chips
- In the bowl of an electric mixer, combine the butter, brown sugar, evaporated cane juice (or granulated sugar) and vanilla extract until light and fluffy.
- Add the egg and mix until combined.
- Then add in the gluten-free flour, sea salt, and baking soda and mix well.
- Add the chocolate chips last and mix until thoroughly incorporated.
- Scoop dough onto a piece of parchment paper and roll the dough into a log that is approximately 2 inches in diameter and 12 inches long.
- Wrap the log with the parchment and refrigerate for 1 hour.
- Next, preheat the oven to 350F.
- Cut the chilled dough log into ½-inch disks.
- Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
- Sprinkle the tops of the cookies with sea salt.
- Bake for 11 to 12 minutes or until edges set and start to turn golden brown. Slightly under-baking them will keep them chewy and moist.
- Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. **Store them in an airtight container for up to 3 days. Dough may also be frozen, just let it thaw a bit at room temperature so that it can be sliced.
So easy and so delicious! Who knew gluten-free could taste so good!
Thanks for stopping by today!