Double Dark Chocolate Sea Salt Cookies Recipe

A few days ago I was sitting at home watching a movie and could not stop thinking about homemade cookies. It had been a long week of prepping for my capstone show, work things, and I needed some excuse to prolong the inevitable folding of the laundry in the dryer…so I made these cookies.

Chocolate…where can you go wrong? Well…you can misuse it…or worse…burn it while trying to melt it, but other than a few obvious things you can’t ever really ruin chocolate. I love it.

Peanut butter….my second favorite indulgence. This one is good because you can often get way with eating it at all times of the day. I could do the same with chocolate…but people judge…and then there’s guilt.

This cookie recipe combines two of my favorite indulgences and did I mention that it is gluten free??

You never know when you might need to make a gluten free snack for yourself, some friends, or a party. It is good to have a delicious gluten free dessert recipe in your arsenal.

Try these cookies.

Oh…by the way. I must tell you that I used pure maple syrup from Sunshine of the Maples in Ionia, Michigan. A coworker brought fresh maple syrup back from vacation last summer. So much better than store bought. 🙂



  • 1 egg
  • 1 cup smooth peanut butter
  • 2 1/3 tbsp real maple syrup
  • 1 tbsp vanilla
  • 1/2 tsp baking soda
  • 3 tbsp dark cocoa powder
  • 1/3 cup chopped dark chocolate
  • pink Himalayan sea salt


  1. Heat the oven to 350 degrees.
  2. Crack the egg into a large mixing bowl, add the peanut butter, cocoa powder, maple syrup, vanilla, baking soda, and pinch of salt.
  3. Blend well with beaters for 1-2 minutes until well mixed and beginning to get slightly fluffy.
  4. Mix the chunks of chocolate into the batter by hand.
  5. Roll tablespoon sized balls of dough and arrange them on a cookie tray.
  6. Bake for 11-12 minutes and sprinkle with sea salt chunks as soon as they come out of the oven before they begin to cool. Cool.


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