Gluten-Free Chocolate Glitter Cookies

Yield: 36 cookies. approx. 88cal. You will need:

  • 6 oz./175g bittersweet chocolate, chopped
  • 3 tbsp/50mL butter
  • 2 eggs
  • 1/4 cup/50 mL granulated sugar
  • 1/4 cup/50mL liquid honey
  • 2 cups/500mL ground almonds
  • Pinch salt
  • 1/4 cup/50mL coarse sugar

Method:

  1. Line 2 rimless baking sheets with parchment paper or grease.
  2. Melt chocolate in bain-marie; let cool to room temp.
  3. Beat together eggs, granulated sugar and honey in mixing bowl until foamy; fold in cooled chocolate.
  4. In separate bowl, whisk almonds with salt; fold into chocolate mixture.
  5. Cover and refrigerate until firm, about 1 hour (can be held up to 1 day).
  6. Roll by rounded tablespoonfuls (15 mL) into balls; roll each in coarse sugar.
  7. Place 2 inches apart on prepared cookie sheets.  Freeze until firm, about 15 minutes.
  8. In the meantime, heat oven to 325 degF/160 degC.
  9. Bake in top and bottom thirds of oven, rotating and switching pans halfway through, until bottoms are darkened, about 16 minutes.  Let cool on pans on racks for 5 minutes; transfer to racks and let cool.
About 88 calories per cookie

Make ahead: layer between waxed paper in airtight container, store @ room temp for up to 5 days or freeze up to 1 month

Best thing to remember with these cookies is, because of the lack of flour, it’s important to not overbake; after 16 minutes, the tops will still be spongy, but they will firm up upon cooling, so don’t keep them in the oven too long after their stated baking time.
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