Flourless Dark Chocolate Cookies with Almonds (Gluten-Free!)
These Flourless Dark Chocolate Cookies with Almonds are rich, chewy, and naturally gluten-free. Made with Dutch cocoa, toasted almonds, and melty chocolate chips, they’re the perfect indulgent treat, whether you're baking for game day or just craving something sweet and satisfying.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Course Dessert, Snack
Cuisine American
- 1 cup whole raw almonds
- 2¼ cups powdered sugar
- 1½ cups cocoa powder
- ¼ tsp kosher salt
- 1 tbsp vanilla extract
- 1 tbsp espresso
- 4 egg whites at room temperature
- 1 cup chocolate chips
- Flake salt
Toast you almonds. Preheat your oven to 350°. Place almonds on a cookie sheet and bake for 8 minutes. Remove from the oven and allow almonds to cool.
Sift together powdered sugar, cocoa powder and salt. Add in egg whites, vanilla and espresso and fold together. It should be a syrupy batter. If it's giving you trouble coming together add in an additional egg white.
Mix well and then add in cooled almonds and chocolate chips.
Line two baking sheets with parchment and grease the parchment. (These are sticky cookies.)
Drop the syrupy batter onto the prepared baking sheets in 3" circles using a tablespoon cookie scoop if you have one.
Bake for 10-12 minutes, rotating the tray halfway through.
Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula. Serve warm; or cool completely, and store airtight at room temperature for several days.
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