The title of this recipe, “The BEST Chocolate Chunk Sea Salt Cookies,” is a very bold statement – I don’t call something “the BEST” lightly. But I can attest to each and every one of you that these cookies are indeed The BEST Chocolate Chunk Sea Salt Cookies. Everyone in my family and multiple of my close friends (who usually aren’t fans of my “healthy” treats!) cannot get over how delicious these cookies are – so much to say that many of them ask me for the recipe so that they can make them themselves!
Until now, I was hesitant on sharing this recipe on the blog. Why? Well, to be entirely honest, I wasn’t sure I wanted to share one of my best recipes with the public since I wanted it to be “my special recipe!” However, I’ve come to realize that these cookies are so delicious that I believe everybody needs to try them, so here I am sharing the recipe with all of you.
These cookies are made with minimal ingredients, are fully gluten-free as well as paleo, and made with my favorite chocolate ever – Hu Kitchen Salty Dark Chocolate (paleo + vegan)! This chocolate will forever have the key to my heart (not sponsored, I just truly love it!). Yes, you can use any chocolate in this recipe, even chocolate chips if you wish, but there is something about the salty dark chocolate that makes these cookies truly irresistible.
I am beyond excited for all of you to try these cookies, and I am more than certain that once you make them for the first time, you’ll be hooked forever!
[makes 1 dozen]
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 tsp baking soda
- Pinch of pink salt
- 1/4 cup + 2 tb coconut oil, melted
- 1/2 almond or cashew butter
- 1/2 cup coconut sugar (or maple sugar)
- 2 tsp vanilla
- 1 pasture raised egg
- 2 hu kitchen chocolate bar
- Flaky sea salt
- Preheat the oven to 350º and line a baking sheet with parchment paper.
- In a large bowl, whisk together the coconut flour, almond flour, baking soda, and pink salt. Set aside.
- In another bowl, whisk together the melted coconut oil, nut butter, coconut sugar, vanilla, and egg.
- Add the dry mixture to the wet mixture and stir until a well-combined dough forms.
- Scoop dough into about 13 balls and press one square of the hu kitchen chocolate into the center.
- Bake for 13-14 minutes or until edges are golden.
- Sprinkle with flaky sea salt immediately after they come out of the oven and allow to cool on the baking tray as they will firm up as they cool. Enjoy!