These delicious little chocolatey glitter bombs of deliciousness (did I mention these are delicious?!?) come from my Complete Canadian Living Baking Book. This book has been out for some time but should still be easy to acquire; I highly recommend it! Of my literal *hundreds* of cookbooks, this is one of my top five that I refer to the most, especially for their scrumptious butter tart and gingerbread recipes!
The recipe, like all others in this excellent recipe book, is well-laid out and clear to follow, using both volume and metric measurements (*swoon!*), the ingredients are easy to find in most markets, and the steps are simple and laid out in clear language. My only note would be that the recipe itself is a little more fiddly than your standard chocolate chip cookie recipe, but then I’ve found that for all of the gluten-free baking recipes I’ve made over the years.
Results: I found these to be not as sweet as I expected, having rolled them in sanding sugar, but that’s not a bad thing; my guess is this is because of the bittersweet chocolate being a good counterpoint to the sweetness (do not substitute milk chocolate for this recipe or your teeth may actually rot out of your head). Just kidding. Maybe.
I’ve also found that using almond flour tends to “soak up” the sweetness for me; let me know if it’s just me, or you’ve also experienced this phenomenon.
Pro-Tip: don’t skip rolling them in sanding sugar, nonpareils, or sprinkles, as the dough is quite sticky and needs the cushion of the sugary coating to bake properly.
And hey, cookies aren’t diet food, so why skimp?
Gluten Free Chocolate Glitter Cookies
Source: Canadian Living
YIELD: 36 cookies | PREP: 10 mins | BAKE 16-18 mins
- 6 oz/175g bittersweet chocolate, chopped
- 3 tbsp/43g butter
- 2 eggs
- ¼ cup/47g granulated sugar
- ¼ cup/50mL liquid honey
- 2 cups/190g ground almonds
- 1 pinch salt
- ¼ cup/47g coarse sugar (I used heart quins as well)
- Preheat oven to 325°F/160°C. Line 2 rimless baking sheets with parchment paper or grease; set aside.
- In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool to room temperature.
- In bowl, beat eggs, granulated sugar and honey until foamy; fold in chocolate. In separate bowl, whisk almonds with salt; fold into chocolate mixture. Cover; refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
- Roll dough by rounded tablespoonfuls into balls; roll each in coarse sugar. Place, 2 inches/5 cm apart, on prepared pans. Freeze until firm, 15 minutes. Bake in top and bottom thirds of oven, rotating and switching pans halfway through, until bottoms are darkened, 15-16 minutes. Let cool for 5 minutes. Transfer to racks; let cool.