A batch of fudgy brownies is something that everyone can enjoy, and these Flourless Chocolate Almond Cookies pack the same kind of rich chocolate flavor as brownies, but in a totally different package. They have a crisp, meringue-like exterior and a moist, chewy interior that really holds a lot of chocolate flavor. They also happen to be completely gluten free. Best of all, they’re easy to make and can be mixed up in just one bowl, so these cookies are something that you can put together any time a chocolate craving strikes.
The cookies are made with almond flour, confectioners’ sugar, cocoa powder and egg whites. I also incorporated some Hershey’s Chocolate With Almond Spread, one of the three new chocolate spreads from the chocolate-maker. It is very similar to Nutella, but it has a distinct toasted almond flavor to it. The spread adds some body to the cookies and helps keep the moist and fudgy inside. The toasted almond flavor of the spread also transfers into the cookie dough, highlighting the ground almonds that give the cookies their substance.
These cookies are relatively small, which means that I tend to snack on a few of them at a time. Fortunately, they’re fairly light even though they have a very deep chocolate flavor. To make them even more chocolaty, you can stir in a cup or so of chocolate chips to the batter before baking. The chocolate chips will add a lot of extra chocolate flavor when you eat the cookies, although they’ll make them a little bit lumpier and your finished cookies won’t look quite as smooth as the chip-less version does. If you want to dress them up, they make great sandwich cookies if you fill them with a little bit of the chocolate almond spread before serving them, too.
Flourless Chocolate Almond Cookies
1 cup almond flour or almond meal
1 1/2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 cup Hershey’s Chocolate with Almond Spread
2 large egg whites
1 tsp vanilla extract
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a large bowl, whisk together almond meal, confectioners’ sugar, cocoa powder and salt.
Make a well in the center of the dry ingredients and add in Hershey’s Spread, egg whites and vanilla. With a mixer on low speed, gradually blend in the wet ingredients until the dough is thick and uniform.
Shape tablespoons of dough into 3/4-inch balls (roughly a heaping teaspoon) and place onto prepared baking sheet.
Bake for 14-15 minutes
Makes about 3 dozen.
Disclosure: I have been compensated by The Hershey Company to promote its Hershey’s Spread products, but any and all opinions expressed are my own.