Happy 1st Advent! Hope you all had a wonderful weekend. My kids had an extra day off from school on Friday, giving us some more time to decorate the house and just relax a little. The Christmas tree is up and we only have a few more wooden decorations we need to set up and find the perfect place to display. We also started to do some baking and I’m excited to share the recipe for these yummy chocolate cookies. I’ve been making these for many years, this year I slightly changed the recipe, using melted chocolate and sweetened only with coconut sugar. The outside needs to be slightly crisp with a chewy soft center, and they are gluten free. These cookies need to dry/rest overnight and bake only for a few minutes. Forming the balls is pretty messy, just to warn you;) but you will not regret it!
Almond Chocolate Cookies
- 3 eggs
- 250 g coconut sugar
- 200 g semisweet chocolate chips
- 300 g ground almonds
- 2-3 tbsp corn starch
-Line 2 baking sheets with parchment paper.
-In a medium bowl whisk together eggs and coconut sugar.
-Melt the chocolate chips in a double boiler. Add to the egg mixture. Mix in almonds and corn starch until well combined.
-Cover and let cool in refrigerator at least 1/2 hour. Dough has to be more formable.
-Using a tablespoon or teaspoon, scoop out portions then roll into balls. Place onto baking sheets. Cover loosely with plastic wrap and let rest/dry over night.
-Preheat oven to 380F (convection setting). Bake for 3-5 minutes. Cookies should only have some little cracks, and lightly browned at the bottom. Do not overbake they will still harden a little while cooling down.
Hope you give it a try! Let me know if you do:)
You can find me on Instagram: littleswisslittlecanadian