Gluten Free Double Chocolate Cookies

I have been making desserts like crazy lately. They are my favorite thing to make any day but it seems that lately, I have found many occasions that warranted desserts. I was looking for something a little different when I came across this recipe. It was my first time making gluten free cookies and if all gluten free desserts could be this yummy, I would be making them all the time. Not only do they ooze rich, chocolaty goodness but they are super moist. I liked them so much that I made them twice within a 10 day period and repeating desserts so close together never happens. I couldn't get enough of these and I hope you enjoy them too.

Gluten Free Double Chocolate Cookies

Ingredients:

4 ounces bittersweet chocolate
1 1/2 cups almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
8 tablespoons (1 stick) butter, softened and cubed
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
4 ounces dark chocolate chunks


Directions:

Preheat oven to 350 degrees F. Line two baking sheets with silpats or parchment paper, set aside.

In a small bowl, melt the bittersweet chocolate in the microwave. Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, add the almond flour, cocoa, baking soda, salt, espresso powder, and sugar and beat to combine. Add in the butter and beat on medium speed until it begins to look like coarse meal. Add in the eggs, vanilla, and melted chocolate and beat until well combined. Stir in the chocolate chunks.

Using a dough scoop or spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. Bake about 8-10 minutes, rotating the sheets at least once while baking. Remove from the oven when the cookies are set but still soft and set on a wire rack until cooled completely.


Source: Adapted from Gourmande in the Kitchen