Sea Salt Chocolate Chip Ginger Cookies for an easy and healthy paleo cookie recipe with a subtle gingery flavor.
First things first – cookies are my number one dessert. Always and forever.
And there is nothing most satisfying to me than a soft-baked chocolate chip cookie dipped in nut milk. And be cookie, I clearly mean cookie(s) because one is never enough.
I am the one looking at the bakery counter or wherever I am, looking for the most perfect cookie. There are only a few cookies that I actually enjoy that aren’t made in my kitchen.
I love baking my own cookies and all desserts for that matter. But cookies have a soft spot in my heart.
Let’s chat more about these Paleo Sea Salt Chocolate Chip Ginger Cookies..
I am so grateful to be bringing you these Sea Salt Chocolate Chip Ginger Cookies today with Simply Organic. You guys are definitely familiar with Simply Organic by now as they have been one of my most amazing brand partners here on the blog. I use their spices, extracts and more daily and have an insane spice collection that you may have seen recently on my Instagram stories.
Last month, I shared those dreamy Coconut Brownie Batter Truffles as a part of Simply Organic’s Cook For a Change campaign and these cookies are the other recipe I made for #CookForAChange. I love that Simply Organic is all about cooking from scratch this holiday season through healthy food you can share with your loved ones. It is such a special time of year and baking and cooking with close friends and family is truly one of the most magical parts of the season. I love baking my friends cookies as a gift or making anything from my kitchen to give to them. It has such a personal touch and Simply Organic has just what we need to flavor our recipes up.
These Sea Salt Chocolate Chip Ginger Cookies use Simply Organic ginger, vanilla extract, allspice and cinnamon! So many favorites in one deliciously easy cookie recipe.
Ingredients needed for these ginger cookies:
Creamy nut butter
Simply Organic vanilla extract
Dark chocolate chips (code RACHL for free shipping)
Sea Salt Chocolate Chip Ginger Cookies (paleo)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: 12-15 cookies 1x
- ½ cup creamy nut butter
- ¼ cup liquid coconut oil
- ¾ cup coconut sugar
- 1 large egg
- 1 tablespoon Simply Organic Vanilla Extract
- 1 and 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon Simply Organic Allspice
- 2 teaspoons Simply Organic Ground Ginger
- 1/2 teaspoon Simply Organic Cinnamon
- 1/3 cup dark chocolate chunks or chips
- Preheat oven to 350 degrees and line a baking tray with parchment paper and grease well
- In a medium bowl, whisk together nut butter, coconut oil, coconut sugar, egg and vanilla
- Once mixed well, add in almond flour, coconut flour, baking powder and spices and mix well again (I used hand mixer for both steps)
- Fold in chocolate chips then scoop the dough and form into cookies and add to baking tray (I did about 2 spoonfuls per cookie)
- Bake in oven for 10-12 minutes or until cooked through
- Let the cookies cool for a few then enjoy!
- *Will stay good for 5 days or freeze for longer
- Category: grain-free, gluten-free, paleo, dairy-free
- Cuisine: cookies, dessert
Hi Rachl – This recipe looks wonderful! Know it will be as delicious as your others and can’t wait to try it. Quick question – I did not see where sea salt was listed in your ingredients. How much did you add and when do you include it? Thanks so much! Jaime A
thank you for letting me know! i don’t really measure, just sprinkle some on top after you form the cookies on the tray!
Wonderful! Thanks so much!
Hi! Do you think subbing the egg for a flax egg would work?
haven’t tried! let me know if you do!
What nut butter do you recommend using?
anything creamy!! i love using creamy almond or cashew in these but peanut would be great oo!
Hi – please can I ask which chocolate chips you use? Ines without refined sugar I’m assuming…? Thanks
i usually use enjoy life foods which does have sugar BUT when i don’t use them i break up eating evolved chocolate bars and they’re so good! if you are order online use code rachLcoconutcups for free chocolate surprise!! xx
Super yummy and so easy!! I made two batches for Christmas party, and I noticed the batter I left out while the first batch was baking was easier to scoop onto the tray! So my suggestion is to let the finished batter sit out for 10 minutes before placing the cookies on the baking sheet.
I made this recipe on Sunday and used almond butter, sans the allspice and let me tell you they were AMAZING! Except the shape of mine were not as aesthetically pleasing as yours so I need to remake soon. I only have one cookie left so that tell you how gluttonous I am lol
awwwww YAYAYA i love these too!! xoxo
Made these twice with cashew butter. A total hit.
But where is the sea salt?? I only see it in the title… ?
Crispy Baked Avocado Tacos (vegan + gluten-free) – rachLmansfield
[…] use their spices in a variety of recipes here on the blog like Mini Sweet Potato Cinnamon Rolls, Sea Salt Chocolate Chip Ginger Cookies and Simple Turmeric […]
I have made these four times, each time they taste better and better. First couple of times I use almond butter. Today my niece was over and we made them using cashew butter. She loves them! She ate two with a cold glass of milk. Thanks for sharing the recipe.