Gluten-Free Chocolate Almond Cookies

 

I was looking for a recipe for bittersweet chocolate cookies, like the ones they sell at our local Rustica Bakery, but all of those recipes require black cocoa. So, I settled on double chocolate cookies, but wanted a birthday gift for a gluten-free friend. These fit the bill. They are fairly easy to make, use ingredients you probably have on hand, if you like to bake and they taste good too! They are soft and very chocolatey but rich, so the small portion size is perfect.

Gluten-Free Double Chocolate Almond Cookies

Makes ~36

Adapted from King Arthur Baking 

1 1/3 cups bittersweet chocolate chips or chunks (or a combination of bittersweet and semi-sweet)

3 Tblsp butter

1/3 cup sugar

2 eggs

1/4 tsp salt

1 tsp vanilla extract

3/4 cup almond flour + 2 Tblsp

2 Tblsp tapioca flour

In a glass bowl microwave the chocolate and the butter in 30 second increments. Stir after each increment until the chocolate is melted and smooth.

In a medium mixing bowl beat the eggs, sugar, salt, and vanilla on high for 2 minutes until foamy.

Combine the chocolate mixture into the eggs and stir well. Add the flours and chill the dough for 1-3 hours.

Preheat oven to 325. Line two cookie sheets with parchment.

Drop cookies in 1 teaspoon portions. You can roll the dough into a little ball and then smash into a small disk on the cookie sheet about 1 1/2" apart. These cookies do not spread very much, surprisingly.

Bake 12 -13 minutes. Remove parchment to a cool surface and allow cookies to cool completely before storing.