Typically, I am not a fan of baking or sweets for that matter. I prefer savory and salty. But, 'tis the season, so I decided to experiment with a gluten-free dark chocolate cookie. I love the bitterness of a high quality dark chocolate but since I didn’t want the cookies to be too bitter, I used 60% cocoa chips. If you prefer sweeter cookies, I would recommend a semi-sweet chip such as Enjoy Life.
It so fun to make cookies with kids – especially during the holiday season. Kids can help with measuring the ingredients, placing the ingredients in bowls, turning the mixer on/off, and taking the cookies off the baking sheets after they have cooled. I plan on purchasing these mini pinch prep bowls from Crate and Barrel for my son (and me) as my glass Pyrex measuring containers are too heavy for him. These bowls feature calibrated measurements inside and are designed to easily release heavy and sticky ingredients, which is nice since I use honey in almost all of my baked goods.
These cookies were a hit with my son! I am so glad he is like his mom and enjoys dark chocolate. I made a second batch with semi-sweet chips for my husband, since he is not a fan of dark chocolate, and he gobbled them up!
With Zest & Zeal,
Dark Chocolate Cookies (gluten-free, no-refined sugar)
Ingredients – makes ~15-20 cookies
- 1 ¼ cup gluten-free bittersweet chocolate chips – I used 60% cocoa
- ¾ cup almond flour
- 1/8 cup unsweetened cocoa powder
- ½ t baking powder
- ¼ t salt
- ¼ cup butter, unsalted, room temperature
- ½ cup coconut palm sugar
- ½ t vanilla extract
- 1 large egg
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a double broiler, melt the chocolate chips stirring continuously to avoid burning. Measure ~1/3 cup of melted chocolate and set aside for the topping.
- In a medium sized bowl, combine almond flour, cocoa powder, baking powder, and salt.
- Using a stand mixer, beat the butter until creamy. Add in the coconut sugar and vanilla extract and mix until smooth. Add the egg and blend. Lastly, add in the melted chocolate and almond flour mixture. Mix until everything is blended, but be careful not to over mix! Place dough in the refrigerator for 10 minutes to firm up.
- Using a small cookie scoop, scoop out a spoonful of dough, and roll into a ball. Place balls on the baking sheet, spaced ~1 to 1.5 inches apart. Use your hand to gently press down (do not press down completely).
- Bake in a preheated oven until the cookies look cracked, about 9-10 minutes. Allow cookies to cool on the baking sheet for about 5 minutes before removing them.
- When cookies have cooled, re-warm the reserved 1/3 cup of chocolate. Spoon the chocolate on top of each cookie. Chill until chocolate sets.
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