Classic Salted Choc Chunk Cookies
If you’re a fan of soft, cakey cookies with a rich chocolatey bite, these Classic Salted Chocolate Chunk Cookies are going to be your new favourite treat.
Made with gluten-free flour and almond meal, these cookies are not only delicious but also perfect for those following a gluten-free. The coconut sugar adds a subtle caramel flavour, complementing the dark chocolate chunks perfectly.
Why You’ll Love This Recipe:
- Gluten-Free Goodness: This recipe is totally free of gluten and wheat, without tasting it!
- Rich Chocolate Flavour: Chunks of dark chocolate melt into gooey pockets, making every bite indulgent.
- Easy to Make: With just a few simple steps, you’ll have a batch of delicious cookies ready to enjoy.
- Cakey Texture: These cookies have a soft, fluffy interior that’s perfect for those who love a cake-like consistency.
Tips for Perfect Gluten Free Chocolate Chunk Cookies:
- Don’t Skip the Chill Time: Refrigerating the dough is key to achieving the right texture. Chilling solidifies the butter, which prevents the cookies from spreading too much during baking.
- Choosing the Right Flour: Baking without gluten is an art, as is baking with gluten. Gluten-free flours can vary greatly, which is why I recommend using Bob’s Red Mill 1:1 Baking Replacement for the best results.
- Choosing the Right Chocolate: I use a very dark chocolate (85-90%) because the coconut sugar makes these cookies nice and sweet, so you want a more rich and bitter chocolate. I much prefer to use chopped chunks of chocolate instead of chips, as I love the variety of big melty chunks and tiny flecks throughout the batter.
- Sea Salt Sprinkle: A light sprinkle of flaky sea salt on top of the cookies before baking enhances the sweetness and adds a delightful contrast to the rich chocolate.
- Storage Tips: Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. You can also freeze the dough balls for later use—just add an extra minute or two to the baking time if baking from frozen.
Classic Salted Choc Chunk Cookies
A simple and classic cakey chocolate chunk cookie recipe made without gluten and without refined sugar.
Serves:
20 cookies
Prep time:
15 minutes
Cook time:
12 minutes
INGREDIENTS
- 175g salted butter, melted
- 3/4 cup coconut sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup gluten-free flour (Bob’s Red Mill 1:1 Baking Flour recommended)
- 1 cup almond meal
- 100g 85-90% dark chocolate, chopped
- Flaky sea salt, for sprinkling
METHOD
- In a large mixing bowl, whisk together the melted butter and coconut sugar, followed by the egg and vanilla and whisk until creamy.
- Sift in the gluten-free flour and almond meal. Stir until just combined.
- Fold in the chopped dark chocolate.
- Cover the dough and refrigerate for at least one hour or overnight.
- Preheat your oven to 180°C.
- Scoop out the dough and shape it into 12 equal-sized balls. Place them on a baking sheet lined with parchment paper.
- Lightly press each dough ball to flatten slightly and sprinkle with flaky sea salt.
- Bake for 12 minutes or until the edges are set and the tops are slightly golden. They will be very soft straight out of the oven but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can store these cookies in an airtight container at room temperature for up to 5 days.
- You can substitute a granulated monk fruit blend instead of coconut sugar to make these lower in carbohydrates and sugar. Use 1/2 cup.
- You can freeze the dough too. Simply roll into balls and store in the freezer until ready to bake, adding 2-3 minutes to the baking time.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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