Dark Chocolate Sea Salt Cookies
Gluten-free, no refined sugar, and Paleo-friendly. You only need a few ingredients and 20 minutes to whip up these amazing cookies!
Ingredients
Dry
- 1 cup almond flour 96g
- ¼ cup coconut flour 28g
- ½ tsp baking soda
- 2 cranks Himalayan sea salt
- ¼ tsp cardamom*
Wet
- 3 tbsp grass-fed butter melted & cooled** 42g
- 3 tbsp maple syrup
- 1 egg
- 1.5 tsp vanilla
- 2.5 oz chopped dark chocolate
- Himalayan sea salt for sprinkling
Instructions
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Preheat oven to 350 degrees and prep a baking sheet with parchment paper.
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Mix wet and dry ingredients together in separate bowls, then add dry to wet. Once the dough is combined, add in the chopped dark chocolate.
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Use a Tbsp to scoop the dough and place on the baking sheet. The cookies don't spread much, so push down a little on the tops.
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Bake for ~10 minutes or until the cookies start to turn lightly golden brown. Pull out of the oven and sprinkle more sea salt on top.
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Let cool on the baking sheet for an additional 10 minutes before transferring to rack to cool. Cookies will keep nicely in a container at room temperature for 5 days. (If they last that long!)
Recipe Notes
* The first time I made these cookies, I used an older bottle of cardamom and could barely taste it. I opened a new bottle and the flavor came out SUPER STRONG in the second batch. If you're sensitive to spice, reduce the cardamom to 1/8 tsp. (I still liked the 1/4 tsp version, but not everyone will!)
** Grass-fed butter isn't technically Paleo, but in my opinion it CAN be part of a wholesome diet. Also, cookies taste the best with real butter. If you can't eat butter for dietary reasons, feel free to substitute with melted & cooled coconut oil! Just know that the taste may be a bit different.