Who doesn’t love chocolate chip cookies? There is something so simple and comforting about them. The crunchy feeling when you bite into them and then the taste of dark creamy chocolate – amazing!
When living in New York City I found the best chocolate chip cookie in town, and it happened to be at a coffee shop just around the corner from my apartment (thanks, universe!). That’s when I discovered what makes a chocolate chip cookie even more delicious – a sprinkle of sea salt! It perfectly pairs with the sweetness of the cookie dough and gives it a more complex flavor. If you ever happen to be in NYC make sure to get one at Sweet Corner Bake Shop.
Back in Munich, I wanted to make sea salt chocolate chip cookies myself, but with a healthier twist. And this is the result! Gluten-free chocolate chip cookies with a sprinkle of sea salt. Usually, gluten-free recipes call for exotic types of flour and require an extra stop at the grocery store. But this one uses oat flour which you can easily make at home. Just blitz gluten-free (or normal) oats in a food processor for a couple of seconds – et voila.
This recipe is quick and straightforward and doesn’t require any fancy ingredients. To save even more time, you can make these ahead of time, freezing the dough before baking. Once you are ready for a treat, just put them in the preheated oven and bake them. No need to defrost them first, just increase the baking time a little bit until they are golden brown.
Are you a cookie lover? Check out these matcha gingerbread cookies.
Happy baking!
Love,
Marion
Sea Salt Chocolate Chip Cookies
A gluten-free version of a good old chocolate chip cookie sprinkled with sea salt.
Ingredients
- 2 1/2 cups (250g) gluten-free oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) melted coconut oil
- ½-2/3 cup (100-130g) dark brown sugar or coconut sugar
- 1 organic free-range egg
- 1 teaspoon vanilla extract
- 3 oz (35g) dark chocolate, coarsely chopped
- Coarse sea salt, for sprinkling
Directions
- Step 1 Preheat oven to 350°F/175°C. Line a baking tray with parchment paper.
- Step 2 To make the oat flour, place oats in a blender or food processor and blend until it forms a flour-like consistency. Add baking soda and salt and whisk together.
- Step 3 In a large bowl, mix coconut oil, brown sugar, egg, and vanilla extract until well combined. Add dry ingredients to wet ingredients and stir until it forms a dough. Gently fold in chocolate chunks.
- Step 4 Using a spoon or your hands, place the cookies on a baking sheet. Bake for 9-11 minutes or until the cookies are slightly golden brown around the edges.
- Step 5 Remove from the oven and immediately sprinkle with sea salt. Let the cookies cool on the baking tray for 5-10 minutes before transferring them to a wire rack to finish cooling.
