Gluten Free Double Almond Cookies
Crumble and decadent melt-in-your-mouth gluten free double almond cookies!
Servings 15 Cookies
Ingredients
- 1.5 cups almond flour
- 6 tbsp almond butter
- 2 tbsp coconut butter
- 1 tsp baking soda
- ¾ cup brown sugar
- 1 egg beaten
- pinch of salt
- 2.5 tsp cardamom powder
- ⅓ cup chopped almonds
For the cookie decoration:
- 1.5 bar 70% Lindt dark chocolate 150g total
- flaked almonds
- ground pistachios
- dry rose petals
Instructions
- In a bowl, combine all ingredients except for the almonds and the egg. Mix together until everything is well incorporated, using your hands to get rid of any lumps from the coconut butter and almond butter
- Add the almonds and the beaten egg and combine well
- Form into even sized cookie balls and place on a parchment lined baking sheet
- Bake for 20-23 mins at 350F until they turn a golden brown
- Allow them to cool and start melting the dark chocolate using a double boiler (boiling water in a small pot with a glass bowl on top) or in the microwave using 20 second intervals and stirring in between.
- Drizzle each cookie with chocolate then add the toppings. Allow chocolate to set on the counter for 1 hour. If not using right away, store in one layer in an airtight container. They stay fresh for a week!
Notes
- You can drizzle the cookies with chocolate and decorate them with whatever you have! For example: extra chopped almonds, coconut flakes, toffee bits, sprinkles, etc.
- Make sure you don't over bake the cookies - they will feel soft when they come out of the oven but will set and harden as they cool