Gluten Free Chocolate Almond Cookies

These gluten free chocolate almond cookies are really easy to make, fudgy and delicious. Best of all, they are perfect for anyone who can’t have flour.

 

The Recipe

by volume                                                    by weight

1/2 cup finely chopped                       112 grams bittersweet
bittersweet chocolate                         chocolate

2 tablespoons butter                          28 grams butter

1 large egg                                                68 grams egg

1/2 cup sugar                                          99 grams sugar

1/2 teaspoon salt                                  2 grams salt

1 teaspoon vanilla                                4 grams vanilla

6 tablespoons almond flour           36 grams almond flour

 

Directions

Melt the chocolate and the butter together and stir constantly to prevent scorching.

Beat the egg, sugar, salt, and vanilla together until light and pale — about 3 minutes.

Stir the egg mixture gradually into the chocolate.

Stir in the almond flour just until combined. This will be more of a batter than a dough.

Refrigerate the mixture until firm, about an hour depending on the temperature of your refrigerator. If you are in a hurry, place it in the freezer but just until it is firm. Otherwise, you will be waiting for it to thaw out!

Heat the oven to 325F. Form the mixture into balls and flatten slightly. I like to use a small ice cream scoop to keep the balls uniform in size but your hands will work just fine.

Bake on a parchment lined cookie sheet for 7 to 8 minutes until just barely set in the center.

Remove the cookies from the oven and let cool slightly before removing them from the parchment.

These cookies are very chocolatey! Be sure to pour a glass of milk to accompany them!

 

Alternatives

These cookies are wonderful because the dough can be made ahead and kept for several days chilled in the refrigerator. This gives you the flexibility to bake as many or as few cookies as you need at one time. About 15 minutes is all you need to have warm chocolate cookies if the mixture is already in the refrigerator.

These cookies are great for sandwiching together, especially if you flatten them a bit more than you normally would. Great filling choices are ganache, raspberry jam, buttercream (peanut butter would be my choice!) or make ice cream sandwiches with them. Any way you fill them, these gluten free chocolate almond cookies are sure to be a hit and you won’t even miss the flour!

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