Chocolate Almond Cookies, GF

By MaryEllen

Sugar and egg whites make these rich, fudgy gluten free chocolate almond cookies by former New York Time’s food columnist Mark Bittman crisp and glossy on the outside and nice and chewy when you bite into them. This recipe cannot be made successfully without eggs. Keep these gluten free chocolate almond cookies in an airtight container up to 3 days.

Ingredients

• 3 3 3 cups confectioners’ sugar, more for dusting
• 1/2 1/2 1/2 cup cocoa powder
• 1/2 1/2 1/2 teaspoon salt
• 5 5 5 large egg whites, room temperature
• 1 1 1 teaspoon pure vanilla extract
• 3 1/2 3 1/2 1/2 cups toasted almonds, finely chopped

Details

Servings 36
Adapted from glutenfreeandmore.com

Preparation

Step 1

1. Heat oven to 350°F. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together sugar, cocoa powder, and salt.

3. In a large bowl, whisk egg whites until foamy. Add vanilla and beat another minute. Gradually add nuts and sugar mixture, stirring until a loose, sticky dough forms.

4. Using a spoon, drop tablespoon-size mounds of dough onto prepared baking sheets about 3 inches apart. Keep cookies small, as dough spreads quite a bit.

5. Place cookies in preheated oven and bake until hardened on the outside, 20 to 25 minutes.

6. Remove cookies from oven and let cool completely on baking sheets. Remove with a spatula. Dust with confectioners’ sugar before serving, if desired.
Each cookie contains 93 calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 30mg sodium, 10g carbohydrate, 1g fiber, 8g sugars, 3g protein, 5Est GL.