These delicious gluten-free double chocolate almond cookies are crispy on the outside and soft like brownies on the inside. Makes 24 cookies.
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
1/3 cup (75g) butter, softened at room temperature
3/4 cup + 1 TBS (155g) granulated sugar
1 large egg
1 tsp pure vanilla extract
1 1/4 cups (140g) almond flour
1/3 cup (30g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/3 cup (25g) unsweetened shredded coconut
4 oz bar (115g) of semisweet chocolate, roughly chopped
fleur de sel sea salt for topping (optional)
Preheat oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper.
Using a hand mixer, beat the butter and sugar together for two minutes. The batter should be fluffy.
Add the egg and vanilla and beat everything for another minute. You should have a very creamy batter.
In a small bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and shredded coconut. Dump everything into the bowl of wet ingredients. Mix until all ingredients are just incorporated. Fold in chopped chocolate.
Using a tablespoon measure, scoop out a heaping tablespoonful of cookie batter and shape it into a ball. Drop the ball onto the lined baking sheet, and press gently to flatten out the dough a little. Repeat for the remaining dough. Top cookie dough with a tiny bit of salt if you like.
Bake for 11 to 12 minutes. Be sure not to overcook these cookies because they will start to burn on the bottom!
Let the cookies cool for 5 minutes before transferring to a wire rack. Best consumed warm!
Store leftovers in an airtight container for 3 to 4 days.
1. Recipe adapted from Joy the Baker.[br][br]2. Make sure to use butter that’s room temperature. This helps to make sure that the cookies will spread out into lovely flat circles.[br][br]3. If you want sweeter cookies, use a full cup of sugar.