Gluten-Free baking: Chewy Almond-Cocoa Cookies


SWEETTABLESCAPES is admittedly not a gluten-free business but it’s always fun to experiment with new stuff and we wanted to try a few simple recipes to be able to respond to requests of GF baked goods every now and then. This is an easy recipe which yields some delicious “meringue-based” cookies; and with gluten-free comes the Passover Jewish holiday stamp of approval too; so if you celebrate Passover, keep this recipe in your arsenal!!img_0022

When we went hunting for some GF recipes, we found a good source in img_2939

Our first try was the Chewy Almond-Cocoa Cookie recipe:

You’ll need: 

5.4 ounces almond meal flour (about 1 1/2 cups) [keep in mind that almond meal flour is simply blanched almonds that are very finely ground. I usually make my almond meal with a coffee grinder]

2/3 cup sugar, divided

1 Tbsp unsweetened cocoa

2 large egg whites

1/4 tsp cream of tartar

1/4 tsp almond extract

2 Tbsp slices almonds


Preheat oven to 325F

Combine almond flour, 1/3 cup sugar and cocoa in a medium bowl; stir well with a whisk.img_0037

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. img_0038Add cream of tartar and beat until soft peaks form. Add 1/3 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. img_0039Fold in almond extract. Sprinkle flour mixture over egg white mixture. Fold in.img_0040

Spoon mixture into a pastry bag with 1 1/2-inch round tip. Pipe mounds 1 inch apart onto baking sheets lined with parchment paper. img_0043

Gently press an almond slice into top of each cookies.( we forgot that step.. 😦

Bake at 325F for 12 to 15 minutes or until edges of cookies are crisp. Coll 10 minutes on pans. Remove and cool on wire racks.




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