Fudgey, chocolatey, decadent cookies are the ultimate treat to share with your loved ones. Gluten free friends?
No worries – these are made with almond flour! Whip these tasty morsels up in under half an hour and they will
quickly become everyone’s favourite!
Gluten Free Almond Chocolate Chunk Biscuits
Course: Dessert, BakingCuisine: New ZealandDifficulty: Easy
Servings
24
yieldsPrep time
10
minutesCooking time
14
minutesTotal time
24
minutesWhip up a batch of these fudgy, flourless, chocolate cookies – they’re naturally gluten free, but no one will miss the flour! These cookies are .decadent and chocolatey, chewy on the inside and slightly crispy around the edges
Ingredients
2 cups ground almonds (also known as almond flour or almond meal)
1.75 cups icing sugar
0.5 cup cocoa
pinch salt
0.5 teaspoon baking soda
3 egg whites
125 g dark chocolate, cut into small chunks
Directions
- Preheat the oven to 180°C. Line a couple of baking trays with baking paper.
- Put the almonds, icing sugar, cocoa, salt and baking soda in the bowl of an electric mixer.
- Turn the mixer on low and mix to combine. Add the egg whites, then turn the speed up to medium. Continue mixing for 3 – 4 minutes until the batter has thickened.
- Fold through the chocolate. The mix will be quite sticky.
- Use a tablespoon to place spoonfuls of batter on the trays, allowing room for the biscuits to spread while they bake.
- Bake for 14 – 16 minutes until the biscuits start to crack. Cool on a wire rack.
Notes
- The biscuits will firm up while they’re cooling on the wire rack. Delicious and crisp on the first day, they’ll soften slightly and go fudgy on the second.
- Store in an airtight container for maximum shelf life – if they last longer than a day that is!
- For extra crunch and texture, try adding a handful of chopped, roasted almonds to your biscuit dough.