As much as I like recipes that don’t necessarily fall under the GF umbrella, I realize they are always going to cut out what seems to be an increasingly large number of people who have celiac or a sensitivity towards gluten. My goal is to start posting more gluten free or easily GF adaptable recipes on the blog, and this fantastic flourless cookie recipe is kicking that off!
I love flourless chocolate desserts because you usually end up with a fudgy, decadent end product when you remove flour from the equation. These cookies are rich and flavorful–as one might expect a cookie with cocoa, dark cocoa almonds and mini chocolate chips all mixed in the batter to taste. I don’t usually add nuts to cookies, but I made an exception since I couldn’t see a reason not to add another chocolate ingredient.
As a note, you should always check the ingredients before attempting to make something gluten free. A lot of things you’d think would be safe sneak gluten in depending on the brand you use. I used Nestle Semisweet Chocolate Chips and Domino Powdered Sugar, which both pass the GF test. My apologies for not having better pictures. I was rushing with some other Easter baking, so you’ll have to take my word these are amazing. Enjoy!
Flourless Chocolate Almond Cookies
Recipe from Two Peas and Their Pod
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 12-13 minutes
Ingredients:
1 1/2 cups Dark Cocoa Almonds (can use regular almonds or walnuts)
3 cups powdered sugar
1/2 cup plus 3 tablespoons Dutch processed cocoa powder
1/2 teaspoon sea salt
1 cup mini semi-sweet chocolate chips
4 egg whites
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. 4. In a medium bowl, combine the chopped almonds, powdered sugar,
cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.
3. In the bowl of a stand mixer, use the whisk attachment to beat egg
whites until they are white and foamy, but are not stiff peaks. Fold in
the vanilla extract.
4. Add the dry ingredients to the bowl of beaten egg whites and
gently stir with a spatula until combined. The batter will be thick,
like brownie batter.
5. Use a 2 tablespoon sized cookie scoop to form cookie dough balls.
Place the dough balls about two-inches apart on prepared baking sheet.
6. Bake cookies for 12-13 minutes, until the cookies are puffed,
shiny and cracked. Remove cookies from oven and allow cookies to cool on
the baking sheet for 3-5 minutes. Use a spatula to remove cookies from
the baking sheet and place on a wire cooling rack to cool completely.
Note-if you don’t have cocoa almonds, you can use regular almonds or
walnuts. If you need the cookies to be gluten-free, make sure you check
the packaging of the chocolate chips and cocoa to make sure they are
gluten-free.