Yes, they are as good as they sound. Gluten has nothing on these.
Any one of my friends can vouch for the fact that I’m not really that into sweets*. I would choose a bag of salty chips (preferably Trader Joe’s Olive Oil Potato Chips because SO GOOD) over a cupcake or handful of candy any day. But around my sophomore year of college, I stumbled upon a recipe for sea salt chocolate chip cookies, and they were the perfect balance of sweet and salty, and I really couldn’t get enough of them. I mastered them. They were so delicious and everyone loved them, but I had to refrain from baking them because my blood sugar couldn’t handle anymore “I think I’ll just have 4 cookies for breakfast” kind of mornings.
I’d actually forgotten about that sugary phase of my life until I read the recipe Katy sent me the other day. I read Chewy Dark Chocolate Chunk Cookies with Sea Salt and it all came flooding back. And I decided this definitely had to be my first gluten-free baking experiment.
So yesterday, these happened:
And they were awesome.
The only thing I did differently is use regular granulated sugar instead of coconut sugar because that sounded very cool and exotic but also very Whole Foods aka very $10 for a small bag of sugar. (I could be totally wrong. I didn’t even look into it.)
The recipe is completely grain-free, so instead of using flour, they call for a cup of raw almond butter. And somehow, they still manage to have the perfect coveted crispy outside and chewy inside that every cookie tries to live up to (without a weird nut butter taste or anything.)
It’s a GF chocolate chip cookie miracle!
*this excludes Sugar Shack doughnuts and all milk chocolate
EDIT:// I think (actually I KNOW because I’ve already had 2 for breakfast) that these cookies are even better the next morning. Nom nom nom.