I saw these absolutely beautiful cookies on pinterest and had to try them. My sister has celiac disease, so I am always on the lookout for gluten-free recipes, especially desserts. A lot of baking I can do without making a special trip to the grocery store, but some unique ingredients required me to head to Bulk Barn. I adapted this recipe slightly, and they turned out great. The rich colour makes it a perfect cookie to wrap up and tie with a bow! (If they last till Christmas…)
Gluten Free Chocolate Cookies
- 6 squares (one package) bittersweet chocolate, 3 ounces melted and 3 ounces coarsely chopped
- 1 1/2 cups almond flour (found at Bulk Barn, but beware it is very expensive!)
- 1/2 cup unsweetened natural cocoa (found at Target, Ghirardelli brand)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 stick (8 Tablespoons) butter, cubed
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F.
- Melt half of the chocolate in the microwave.
- In the bowl of an electric mixer combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
- Add the cubed butter and process until the dough resembles coarse cornmeal. Add the eggs, vanilla, and melted chocolate and process until the dough is smooth. Fold in chopped chocolate.
- Drop dough by heaping Tablespoon, a few inches apart, onto two parchment lined baking sheets. Bake until just set, about 8 to 10 minutes, rotating sheets halfway through. (Do not bake the cookies to a crisp; they will be soft when you take them out of the oven, but firm up as they cool, so be careful not to over bake.)
- Transfer cookies to a wire rack to cool completely.