Dear Kid,
Yesterday was Bake Cookies Day. So I did. (I’m so obedient.)
Since we have a gluten-free guest, I searched for a gluten-free recipe. This is easier than it sounds because the internet is loaded with gluten-free options. Finding one that sounds good and isn’t made from obscure ingredients is harder than it sounds.
But I did it. And our gluten-free guest declared them fantastic!
Since I’m sure you want to know what I ended up baking, here you go!
Flourless Chocolate Almond Cookies
Makes a whole lot. By which I mean about 3 dozen. Give or take depending on how much raw dough you eat.
- 1 ½ cups almonds, ground up really fine (I should have ground them up even more than I did)
- 3 cups powdered sugar (allow extra time to clean up the mess)
- 1/2 cup plus 3 tablespoons Dutch processed cocoa powder
- 1/2 teaspoon sea salt (I didn’t)
- 1 cup mini semi-sweet chocolate chips (I used a cup and a half. And don’t forget the extra for noshing)
- 4 egg whites
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside. Don’t worry about the amount you spilled—you can clean it up later.
- In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. It takes a little longer than you’d think. Fold in the vanilla extract.
- Add the dry ingredients to the egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.
- Use a 2 tablespoon sized cookie scoop* to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet. Depending on 16 or 17 variables, these cookies spread a fair amount.
- Bake cookies for 12-13 minutes, until the cookies are puffed, shiny, and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely. Try to save some for the guests.
*This is one of my favorite baking tools.
Enjoy!
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