Bittersweet Chocolate Almond Cookies

I wasn’t sure, at first, how this recipe was going to turn out. I was trying to create an uncomplicated cookie recipe that was low in carbohydrates, low in fat and sugar, but tasted really great. Most gluten free desserts are extremely high in fats and carbohydrates, and are usually very complicated. Gluten free recipies normally include several different types of flours as well, which can take too much time and effort for a busy college student like me!

This recipe is great because it has none of that complicated mumbo-jumbo and requires less effort then making basic chocolate chip cookies! I used some of the idea of my chocolate almond torte recipe when making this. Using almond meal greatly lowers the amount of carbohydrates and adds the benefits of calcium and iron. The cocoa and bittersweet chocolate as well add iron and lots of antioxidants which is great for your skin.

I used 85% dark from Godiva. It was a little strong in the cookies so if you are not a bittersweet lover like me, I suggest a 70% chocolate or lower. I recommend adding 2 T of agave to the recipe as well to increase the balance of sweetness.

I added Bob’s Red Mill gluten free ap flour to add a little depth to the cookies. If you prefer not to add ap flour, try bumping up the almond flour. If you wish to make these cookies vegan, omit the eggs and use a replacer. I recommend adding oil as well if you do so.

Bittersweet Chocolate Almond Cookies:

1 c. cocoa

1 1/2 c. almond flour/meal

1/4 c. bob’s red mill gluten free a/p flour

1 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. kosher salt

2 eggs

3 T of almond milk

1/2 c. cane sugar

1 oz of bittersweet chocolate

Heat oven on Convection Bake at 325. Chop up chocolate into chunks & reserve. Sift together cocoa, cinnamon, ap flour, baking powder and salt. Beat eggs with sugar and milk. Combine sifted mixture to the egg mixture. Fold in almond meal and chocolate chunks. The batter should be somewhat wet, but not runny. If it is runny add more flour.

Spoon drop batter onto an ungreased sheet pan. Bake the cookies for 8-11 minutes. Make sure to not over-bake them or they will turn out very dry!

Enjoy with a glass of almond milk. A perfect treat for a cold, wet day like today.



4 thoughts on “Bittersweet Chocolate Almond Cookies

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