Salted Chocolate Chip Cookies (gluten-free)
Food is nutrition — but it also brings comfort, joy, memories, beauty, and a sense of belonging into our lives and those around us.
Cooking is my love language. And lately it’s been in the form of pumpkin muffins and chocolate chip cookies.
There is space for it all when we have a nourishing, grounding, and thoughtful relationship with the food that feeds us.
Salted Chocolate Chip Cookies (gluten-free)
Makes 12-18 cookies
Ingredients:
1 cup buckwheat flour
1/2 cup almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup olive oil
1/4 cup runny almond butter or tahini
1/4 cup maple syrup
2 tablespoons coconut sugar
2 teaspoons vanilla extract
4 ounces 70% chocolate, coarsely chopped
Flaky sea salt (for topping cookies)
Directions:
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a large bowl, combine flours, salt, baking soda, and baking powder. Add the olive oil, almond butter, maple syrup, coconut sugar, and vanilla extract. Stir until the dough comes together. Fold in chocolate saving some shards for topping each cookie before baking.
Scoop rounded tablespoons of dough onto baking sheets. Add some chocolate to the top and sprinkle with flaky sea salt.
Bake the cookies for 9 to 11 minutes until edges are golden brown but center feels soft.
Let cool to fully set. Otherwise they may fall apart.
These freeze really well too, and I’ve been known to eat them cold straight from the freezer for a little after dinner bite once Leena’s asleep.
