Chocolate Almond Cookies
If you’re looking for the perfect gluten free cookie that is chewy, fudgey and almost brownie like… this is it! I love nuts so to me this cookie is perfect. The cookie is a tad on the sweeter side so if you’re looking to control your sugar intake this may not be for you.
If you don’t have access to sliced almonds feel free to rough chop toasted whole almonds because I know in India, sliced almonds can definitely get a little pricey.
This cookie can be served as a treat throughout the year but I especially like it at Christmas time; maybe it’s the crinkly look to it that just makes it more Christmas-y.
Made from scratch, with love – Zarine
- 2 3/4 cups sliced or blanched almonds, chopped
- 3 cups powdered sugar
- 1/2 cup plus 3 tablespoons cacao powder
- 3/4 teaspoon large-flake sea salt
- 4 large egg whites
- 1 tablespoon vanilla extract
Preheat oven to 350 degrees (175 Deg C) and line two baking sheets with parchment (wax) paper
In a large bowl, whisk together the powdered sugar and cocoa powder and sea salt.
In the same bowl mix in the sliced or chopped almonds
In the same bowl whisk in the egg whites and vanilla extract.
Beat until the batter is just mixed.
Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake for 12 minutes until the tops are glossy and crackled. Rotate pans halfway to allow for even baking.
Remove from oven, and let cool on baking sheet 1 to 2 minutes.
Optional: Sprinkle cookies with additional large-flake sea salt.
Transfer to a wire rack, and let cool completely.
Almonds can be toasted in the oven for about 5 minutes before mixing in the cookie batter.
