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Easy Gluten-Free Chocolate Cookies with Sea Salt

Gluten-Free Chocolate Cookies with Sea Salt
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These Easy Gluten-Free Chocolate Cookies with Sea Salt are thick, fudgy, chewy, and packed with rich chocolate flavor. Made with certified gluten-free ingredients, they’re perfect for anyone with celiac disease or gluten sensitivity. Finished with silky chocolate ganache and flaky sea salt, these bakery-style cookies are simple enough for beginners and ready in under an hour.

Ingredients

  • 1½ cups (210g) certified gluten-free 1:1 baking flour
  • ½ cup (50g) certified gluten-free cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • ½ cup (90g) certified gluten-free chocolate chips
  • Ganache: ½ cup dark chocolate chips, ¼ cup heavy cream, flaky sea salt for topping

Instructions

  1. Preheat Oven: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients: Whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and sea salt.
  3. Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Wet Ingredients: Mix in egg, vanilla, and milk until smooth.
  5. Combine: Stir dry ingredients into the wet ingredients until combined, then fold in chocolate chips.
  6. Chill Dough: Refrigerate for 20 minutes to help the cookies stay thick.
  7. Bake: Scoop 2-tablespoon portions onto prepared baking sheets and bake for 10–12 minutes until edges are set.
  8. Cool: Let cookies cool for 5 minutes before transferring to a wire rack.
  9. Make Ganache: Heat heavy cream until steaming, pour over chocolate chips, let stand for 2 minutes, then stir smooth. Spoon onto cooled cookies and sprinkle with flaky sea salt.

Notes

Always use certified gluten-free ingredients to avoid cross-contamination. Chill the dough before baking for thicker cookies. Do not overbake—the cookies continue cooking as they cool. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Find it online: https://springkitchenrecipe.com/gluten-free-chocolate-cookies/