These are a nice little cookie that looks great on a mixed tray. You roll them into rounds with your hands then coat them in sugar and they don’t change shape much as they bake.
They are not an intense chocolate cookie like my Mocha Chocolate Chip Cookies, but they have a very nice chocolate flavor combined with the almonds. Mmy neighbor just loves these cookies so I made sure there were plenty on the tray of cookies that I just took to their house!
I made two slightly different batches this year so I could get feedback on which people preferred. The only difference was that one used grapeseed oil (the original recipe from my Mom used oil), and the other version used an equal amount of butter instead.
The cookies made with the oil were a little bit lighter in texture and taste. The version made with butter had a slightly heavier texture (in a good way), and a little bit deeper flavor. Several people liked the butter version a little better but everyone agreed that they were both wonderful.
I shared this recipe at Friday Potluck at Ekat’s Kitchen blog, Make It With . . . Mondays at Couscous And Consciousness
Melt chocolate and butter together then add sugar and beat:
1 cup semi-sweet chocolate chips
1/3 cup butter (or you can use 1/3 cup grapeseed oil and add it after the chocolate has melted)
3/4 cup brown sugar
Add 1 teaspoon of vanilla and
2 eggs, one at a time and beat thoroughly
Mix dry ingredients together in small bowl and add to chocolate mixture a little at a time, beating thoroughly after each addition:
1 cup GF flour mix*
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
Chop 1/2 cup almonds and add to batter.
Chill mixture at least an hour, until it is workable to roll into little balls with your hands.
When dough is ready to bake, preheat your oven to 350 degrees.
I form the balls about the size of a walnut.
Place about 2 Tblsp of white sugar into a small bowl and roll the round cookies so they are coated evenly in the sugar.
I use parchment paper on my cookie sheets- it keeps the sheets clean and now I don’t have to wash the pans in between batches of cookies! If they are still clean, sometimes I will even reuse the parchment sheets for the next batch.
Bake cookies for a total of 11 minutes, switching pans top to bottom midway through the baking.
This recipe makes approximately 3- 1/2 dozen cookies.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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Yum, yum, yum! Those sure look delicious! My husband and I are both chocoholics so I’m always looking for chocolate dessert recipes!
Thanks Valerie! I always try to make about 1 out of 3 cookie recipes a chocolate one (at least!)
These look lovely and they sound absolutely scrumptious!
Hi Andrea,
Your Chocolate Almond Crackles looks amazing. Thank you for sharing your recipe and you have a great week end!
Thank you for your nice comments Miz Helen! I hope your HolidaySeason is wonderful!
Thank you for taking the time to comment April! Have a wonderful Holiday Season!
Andrea – these cookies look positively wonderful – I sure would love to be your neighbour and score a lovely big tray of these. Guess I will just have to make my own – can’t wait to try.
Thanks so much for sharing these at Make it with … Mondays, challenge almonds.
Sue
Thank you Sue! I’m afraid that even my neighbors are gaining weight because of all of my baking! It’s time to come up with some new salads now!