Soft and Chewy Chocolate Chip Cookies with Sea Salt
Soft and Chewy Chocolate Chip Cookies with Sea Salt are gluten-free, dairy-free, vegan and so easy to make. They’re the perfect buttery soft, ooey-gooey, sweet and salty chocolate chip cookie with a hint of nutty flavor.
Time to treat yo’ self! And treat yo’ self real good with these perfectly made soft and chewy chocolate chip cookie. Perfectly made with dairy-free chocolate chips, almond flour, and sprinkled with pink Himalayan sea salt. Soft and Chewy Chocolate Chip Cookies with Sea Salt are irresistible cookies with a sweet, nutty flavor and just a hint of sea salt with each bite.
HOW TO MAKE THEM:
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, cream together the dairy-free butter and cane sugar. Add the applesauce and vanilla and stir. Add the almond flour, gluten-free flour blend, baking soda, and sea salt. Stir until it’s well mixed and looks like cookie dough. Fold in the chocolate chips.
Using a scoop (or ice cream scoop), scoop out the cookie dough and place on the prepared baking sheet. Using the back of the scoop or the back of a spoon, flatten the cookie dough ball into nice round flats. Sprinkle each cookie with a little pinch of coarse ground pink Himalayan sea salt. The cookie will rise a little while baking, but not spread out much, so the shape of the dough ball going in is about how the cookie will come out after being baked.
Bake the cookies for 12-14 minutes or until light golden brown on the bottom. Remove from the oven, let the cookies cool on the baking sheet before removing them. Serve.
FREEZER-FRIENDLY:
These chocolate chip cookies are very freezer-friendly! After the cookies have cooled completely, place them in a freezer-friendly container or baggie and freeze. They’ll keep nicely for up to 3 months. To thaw the frozen cookies, simply remove as many as you need from the freezer and place them on the counter until thawed.
Incredibly delicious
Salty-sweet
Soft with a little chewy
Ooey-gooey
Hint of nutty flavor
Egg-free
Gluten-free
Dairy-free
Vegan
- 1 3/4 cups almond flour
- 3/4 cup gluten-free flour blend
- 1/2 cup dairy-free butter
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 2 Tbsp unsweetened applesauce
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dairy-free chocolate chips
- 1 tsp pink Himalayan sea salt (sprinkled on top of cookies)
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
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In a mixing bowl, cream together the dairy-free butter and cane sugar. Add the vanilla extract and applesauce. Stir together.
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Add the almond flour, gluten-free flour blend, baking soda, and sea salt. Stir until well mixed. Fold in the chocolate chips.
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Using a scoop, scoop out 12 cookies dough rounds and place on the prepared baking sheet. With the back of the scoop or the back of a spoon, lightly flatten the cookie dough ball into perfectly round discs. Sprinkle a small amount of pink Himalayan sea salt on each cookie.
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Bake for 12-14 minutes or until lightly golden brown on the bottom. Remove from the oven. Let the cookies cool completely on the baking sheet before removing them. Serve.
Store leftovers in an airtight container in the pantry for up to 6 days.
To freeze, place completely cooled cookies in a freezer-friendly container and freeze for up to 3 months.
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