Choc Almond Cookies
Whip up a batch of gluten free chocolate meringue cookies that are light, crisp on the outside, and chewy in the middle.
These gluten free chocolate almond cookies are a dream for chocolate lovers who want something light, crunchy on the outside and irresistibly chewy in the centre. Made with just a handful of pantry staples, they’re naturally flourless and gluten free, meaning everyone can enjoy them. Whether you’re after an easy afternoon bake, a sweet Thermomix recipe, or a simple chocolate fix, these cookies tick all the boxes. They are so simple and quick (and were produced by accident, but that's another story) and now we are addicted. You could double this recipe very easily.
Enjoy these cookies with a scoop of vanilla ice cream, sandwich them with whipped cream for a decadent dessert, or pack them into gift boxes for the perfect homemade present.
Need
- 120 Grams almond meal Recipe
- 100 Grams Ten Times sugar (icing sugar) Recipe
- 10 Grams cocoa powder BUY
- 1 Pinch pink salt flakes BUY
- 1 egg whites
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Preheat oven to 170°C. Line a tray with baking paper.
- 2
Place almond meal, icing sugar, cocoa and salt into the Thermomix bowl. Combine 10 sec/speed 10.
- 3
Add remaining ingredients and pulse on turbo in 1 second increments until combined.
- 4
Roll out and cut into shapes or roll into balls and flatten slightly on tray.
- 5
Bake for 14 minutes. Cool on tray. Dust with additional cocoa powder if you wish.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
