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Chewy Chocolate Almond Cookies

by on April 6, 2010 in Cookies, Desserts, Gluten-Free, Special Dietary Needs April 6, 2010 CookiesDessertsGluten-FreeSpecial Dietary Needs
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A delicious gluten free cookie everyone will like.

Ingredients

  • 8 ounces, weight Semi-Sweet Chocolate Chips
  • 3 Tablespoons Butter, Softened
  • 2 whole Eggs
  • ⅓ cups Granulated Sugar, Plus For Rolling
  • ¾ cups Finely Ground Almonds Or Almond Flour

Preparation

Melt chocolate, either in a double boiler or microwave. Stir butter into the chocolate.

Beat eggs and add sugar. Continue beating until egg mixture is light. Gently stir into the chocolate-butter mixture. Add ground almonds, combining well, but gently. Cover and refrigerate overnight.

Preheat oven to 325 degrees.

Form into 1-inch balls and roll in a bowl of granulated sugar. Place on lined baking sheets. Bake for 8-10 minutes.

Makes about 3 dozen.

2 Comments

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Mistymtl on 5.10.2010

Amazing!!! I made them last night and they are OH SO YUMMY! I only had half the quantity of almond flour so i put hazelnut flour for the other half and added a bit of almond extract for an extra kick of flavour… and the results are DELICIOUS! A definite addition in my cookie book!

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connieq on 4.27.2010

these look really good. I will have to try them soon!

2 Reviews

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ksvoce on 5.22.2014

These are hard to leave alone once they are out of the oven! I did refrigerate mine overnight. Also added a quarter teaspoon of almond extract for a little extra almond flavoring. Mine needed about 10-12 minutes to bake enough that they had a firmer texture than a puddle of molten chocolate…thus my first sentence! Lovely!

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domesticnest on 6.25.2010

I didn’t have time to leave these in the fridge overnight, so they were only in for four hours. I needed to cook them for about 15-20 minutes and let them cool on the pan for a long time before they set up. They turned out like little brownie cookies. Great for gluten free!

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