Twelve Days of Christmas Cookies / Day Nine - Gluten free Chocolate


I took a little break from my 'Twelve Days of Christmas Cookies', but for good reason. We went on vacation! If you follow along on instagram, you'll see we just returned from a magical winter wonderland. I'll have some photos (or way too many) up sometime next week, but in the meantime - let's get back to the cookies! I've made these gluten-free chocolate cookies on several occasions, as there are a few people in my life who can't eat flour. They always turn out great - feel free to experiment a little by using different types of chocolate. 

Gluten Free Chocolate Cookies
makes about 24

6 ounces bittersweet chocolate, 3 ounces melted and 3 ounces coarsely chopped
1 1/2 cups almond flour
1/2 cup unsweetened natural cocoa
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 350ºF

Melt half of the chocolate in the microwave or over a bowl of simmering water

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.

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