The yield of these cookies is smaller than most cookie recipes (I fit one batch on a single half-sheet pan lined with parchment paper), but this can be a good thing: they are best the day they’re made. If serving a crowd, double or triple the recipe. My cookies weren’t browning well on the top, so I fired up the broiler in the last minute and broiled them briefly until lightly golden brown
Gluten-Free Chocolate Almond Cookies
Makes 15 cookies
- 1 1/4 cups / 125 grams almond meal
- 1/3 cup / 60 grams demerara sugar
- 1/4 cup / 40 grams chopped bittersweet chocolate
- 1/2 cup / 30 grams dried unsweetened flaked coconut
- 1/2 teaspoon / 2 grams baking powder
- 1/4 teaspoon / 1 grams fine sea salt
- 1 each / 50 grams large egg
- 3 tablespoons / 45 grams coconut oil, melted
- 1 teaspoon / 5 grams vanilla extract
In a bowl, whisk together the almond meal, sugar, chocolate, coconut, baking powder, and salt.
In a stand mixer fitted with the whisk attachment, beat the egg until frothy and doubled in volume. Whisk in the oil and vanilla. With the mixer on low speed, add the dry ingredients and mix until just combined. Transfer the cookie dough to the refrigerator and chill for at least 1 hour or overnight.
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Roll the cookie dough into 15 balls, each using about 1 1/2 tablespoons of dough. Line the balls on the prepared baking sheet and press down on the tops to slightly flatten.
Bake for 15 minutes or until the edges begin to brown.