Gluten Free Chocolate Glitter Cookies

I've shared a couple gluten free recipes within the last year, but I am not always adventurous when it comes to trying new gluten free recipes. While I am not very consistent about posting gluten free recipes, I am constantly searching for good gluten free recipes. As I was looking through some old magazines, I found a recipe for these gluten free chocolate glitter cookies in a Canadian Living magazine from 2007! In 2007, I was 11 and I was so not looking for gluten free recipes! I was so excited to find this recipe in an old magazine and even more excite to discover that these cookies are good - so good! They are more on the butter side than sweet (you can definitely taste the unsweetened chocolate) but they make the most perfect gluten free dessert!

Start by melting 6 ounces of unsweetened chocolate and 3 Tablespoons of butter in a medium saucepan over medium-low heat. I recommend keeping a close eye on the pot - burnt chocolate is the worst and this melting process happened pretty quickly. Once the chocolate and the butter are melted, remove the saucepan from the heat and leave it to cool while you start one the other ingredients.

Whisk 2 eggs, 1/4 cup of granulated sugar and 1/4 cup of honey together in a medium mixing bowl. The mixture should become frothy or foamy. Whisk quickly for about 1 minute then let the mixture rest and it will foam! I made the mistake of whisking and whisking until I discovered that the longer the mixture sat, the more it foamed! So, whisk for a minute then let it be! Your arm will thank me :)

Mix the cooled chocolate mixture into the foaming egg, honey and sugar.

We're going to pause from the recipe to talk about ground almonds - I chose to grind sliced almonds in the nutribullet. You could buy ground almonds, but if you have sliced almonds on hand, this option is easy as can be! You will need 2 cups of ground almonds.

Mix 2 cups of ground almonds and a pinch into the chocolate mixture.

Once the ground almonds and the salt are mixed in, the dough will seem more like cake batter - it is not cookie like at all! Don't worry! Cover the dough will plastic wrap and refrigerate the cookies for at least 1 hour. I usually hate refrigerating time, but it is crucial for these cookies!

Woah! Apparently I forgot to take any more pictures! Here is what I did: When the dough comes out of the fridge, use a Tablespoon to roll out balls of dough. Roll each ball in coarse sugar, then place the cookie on a cookie sheet prepped with parchment paper or lightly greased. Continue this process until you have filled the cookie sheet with cookies placed about 1 1/2 inches apart. When the cookie sheet is full, put the cookies in the freezer for 15 minutes before putting them in the oven.

Preheat the oven to 325 degrees Fahrenheit. Once the cookies come out of the freezer, bake them for 16 minutes. Leave the cookies to cool on the cookie sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely.

GLUTEN FREE CHOCOLATE GLITTER COOKIES
yield: 32-36 cookies

ingredients
6 oz unsweetened chocolate
3 Tablespoons butter
2 eggs
1/4 cup granulated sugar
1/4 cup honey
2 cups ground almonds
pinch of salt
1/4 cup coarse sugar

directions
1. Start by melting the unsweetened chocolate and the butter in a medium saucepan over medium-low heat. Once the chocolate and the butter are melted, remove the saucepan from the heat and leave it to cool while you start one the other ingredients.
2. Whisk the eggs, the granulated sugar and the honey together in a medium mixing bowl. The mixture should become frothy or foamy. Whisk quickly for about 1 minute then let the mixture rest and it will foam.
3. Mix the cooled chocolate mixture into the foaming egg, honey and sugar.
4. Mix 2 cups of ground almonds and a pinch into the chocolate mixture.
5. Once the ground almonds and the salt are mixed in, cover the dough will plastic wrap and refrigerate the cookies for at least 1 hour.
6. When the dough comes out of the fridge, use a Tablespoon to roll out balls of dough. Roll each ball in coarse sugar, then place the cookie on a cookie sheet prepped with parchment paper or lightly greased. Continue this process until you have filled the cookie sheet with cookies placed about 1 1/2 inches apart. When the cookie sheet is full, put the cookies in the freezer for 15 minutes before putting them in the oven.
7. Preheat the oven to 325 degrees Fahrenheit. Once the cookies come out of the freezer, bake them for 16 minutes. Leave the cookies to cool on the cookie sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely.

Thank you for reading! See you tomorrow!