Flourless Gluten-Free Chocolate Almond Cookies

Flourless Chocolate Macaron Cookie Recipe
Easy Gluten-Free and Dairy-Free…

Here is one good use for 2 left over egg whites.
I really love these chocolate macarons. (Yes,
French Macarons, (not macaroons). Not only
because they’re dairy free and gluten free,

I love trick recipes like this where you stir together
a few simple ingredients(usually on hand), and in
15 minutes you’ll have delicious, attractive fresh
baked cookies.

You can just put egg whites in tiny containers
in the freezer, and when you’re ready to throw these
cookies together, (in a matter of minutes), just defrost
the egg whites in a bowl of warm water.

They’re chewy, chocolatey, and dangerously addictive.
they are quick and easy to make. Timing is everything.
If you cook them a minute or two longer they are crispy,
but still a bit chewy in the center. If you want decadent
double-chocolate, add 1/3 cup of bittersweet chocolate
chips or chunks. You can add grated or shaved
unsweetened chocolate to tone it down and make
it a decadent dark chocolate flavor.  Or Press on your
favorite chopped nuts.

Ingredients

2 egg whites

1-1/2 cups almond flour (ground almonds)

2/3 cup cacao

1/4 tsp. salt

1/4 tsp. baking soda

2/3 cup Coconut sugar or Dark Brown 

2 tbs. date honey or molasses

1/3 cup of bittersweet chocolate
chips or chunks

Directions

Preheat the oven to 400 degrees F and line a
baking sheet with parchment or preferably
silicon pad.

Mix egg whites (unbeaten) with the ground
almonds, cocoa and powdered sugar until
you have a sticky but cohesive mixture.

Next I use a cookie dough scoop tool
(see it in the illustration here),
with a round open ball form at either end, a
tsp & a tbs size.

Fill a large bowl with cold water and dip your
hands in it to wet them before rolling the
mixture into little balls the size of small
walnuts. Then flatten a little. They won’t spread.

You will probably have to re-dunk your hands
to keep wetting them as you go. Arrange
the macaron-balls on the lined baking
tray and put in the oven to bake for 8
minutes.

With semisweet chocolate chips and extra tbs. of cacao

It’s hard to tell when they’re ready, as they
will seem squishy but they harden up a
little as they cool, and anyway, they should
be damp within; that’s what makes them
chewy, so don’t worry that the macarons
look sticky underneath.

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