Gluten Free Chocolate Cookies


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

  1. Preheat oven to 350 degrees F.
  2. Melt half of the chocolate in the microwave.
  3. In the bowl of an electric mixer combine the almond flour, cocoa, baking soda, salt and sugar; pulse together.
  4. 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.
  5. 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.)
  6. Transfer cookies to a wire rack to cool completely.

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