Chocolate Almond Flour Cookies Recipe
Ingredients
- 2 cups Almond Flour
- ⅔ cup Caster Sugar
- 1½ tbsp Dutch Processed Cocoa Powder
- 2 Egg Whites
- 1 tsp Vanilla Extract
- 12 Almonds
Instructions
- Preheat your oven to 180 Degrees C (350 F).
- Prepare two baking trays by lining them with non-stick baking paper
- Add the almond flour, sugar and sifted cocoa powder to a medium-size bowl. Use a whisk to thoroughly combine the ingredients.
- Add the egg whites to a separate medium-size bowl.Using a fork or small whisk, whisk the egg whites for about a minute or until they are frothy and foamy. Do not whisk too long, you are not looking for soft peaks.
- Add the vanilla to the whites and whisk to combine.
- Add the almond flour, sugar and cocoa and stir until they are well combined.
- Use a small ice cream scoop to evenly distribute the mixture on the trays. Mine is about 3 ½ cm (1 ¼ inch) in diameter.Alternatively, use a teaspoon. The volume of the ice cream scoop is about 2 ½ level teaspoons. Roll into small balls.
- Place the cookie mixture onto the prepared trays allowing a little room between each so the heat can properly circulate, and they cook evenly. Top with a blanched almond half and gently flatten a little with flat fingertips.
- Bake the cookies for about 13 – 15 minutes, turning the trays around halfway to bake evenly.
- Remove from the oven and leave on the trays for a few minutes.
- Transfer the cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature.
