Almond Butter & Dark Chocolate Shard Cookies {Gluten-Free}

Saturday, July 19

almond buttter & dark chocolate cookies {gluten-free} :: une gamine dans la cuisine

"We are drinking alfresco,
      watching swallows reflect
         the light as they swoop and

almost skim the narrow road
      before lifting
        above hedgerows

then looping back past fresh-
      mown fields, and I know
         that movement -

from Mozart
      or from a lifetime ago
        when I stretched my hand

from the car window
      and let it ride and sculpt the wind -
        know, and can't name it."

~ Theodore Deppe, opening lines to "An Early Evening Whiskey," from Orpheus on the Red Line

July is a famished will-o'-the-wisp. It passes discretely; an agile, purring cat that sips milk from the cereal bowl and slips out an open window while I'm engrossed in watching sugar cubes on my spoon succumb to ethereal coffee. That's always been my problem. I miss what's in front of me and spend too much time treading through fickle distractions. This year is different, however. Last winter was lupine...I'm determined to relish the fleeting summer and allow its warmth to rest on my still-too-pale shoulders for as long as possible.

I'm also slowly meandering further into the unfamiliar terrain of gluten-free baking. Don't worry, I'll still share stormfuls of flour-drenched recipes; gluten-free renditions will make a timid cameo appearance from time to time.


almond buttter & dark chocolate cookies {gluten-free} :: une gamine dans la cuisine

Almond butter, you naughty, delightful thing, you. I came uncomfortably close to curling up on my favourite chair and enjoying the entire wanton jar with a giddy (incorrigible!) spoon. Luckily the siren call of cookies was more enticing (and less likely to result in a stomach ache of shame).

These cookies are gluten-free but just as wicked as their flour-laced cousins. The texture is sublime; chewy, semi-fragile, and pebbled with shards of chopped dark chocolate. I replaced vanilla extract with almond because I've been having dreams about a calliope playing carousel made out of marzipan dolphins & elephants & emus. When almond butter meets almond extract + shards of chopped dark chocolate, beautiful things happen. Too exotic to fall into the chocolate chip cookie category, these  deities are in a decadent league of their own. I'm 119% sure that you will not miss the flour.

Recipe note; the cookie dough is a little bit oily and unappetizing...I was convinced that something went wrong. Allow a generous amount of spreading room on the baking sheets, do not refrigerate, and try not to worry about any awkward feelings towards the dough, it bakes up beautifully.


almond buttter & dark chocolate cookies {gluten-free} :: une gamine dans la cuisine


Almond Butter & Dark Chocolate Shard Cookies
makes about 13-15 cookies

ingredients
243g (1 cup) raw almond butter
143g (3/4 cup) granulated sugar
1 teaspoon baking soda
1/2 teaspoon pure almond extract
pinch of salt
1 egg + 1 egg yolk, combined and lightly beaten with a fork
113g (4 oz) dark chocolate, chopped
Sea salt; for sprinkling

method
Preheat oven to 350 F. Line two baking sheets with parchment paper.

In stand mixer bowl, fitted with paddle attachment, beat the almond butter and sugar together on medium speed until combined. Add baking soda, almond extract and salt; beat to combine. Add egg + yolk mixture and beat on medium speed until thoroughly incorporated. {Note: the dough will be very oily and clingy and messy...don't panic.} Stir in chopped chocolate chunks.

No refrigeration! :-)

For each cookie, measure out about 2 Tablespoon size mounds (mine weighed about 34g). Place measured out balls onto prepared cookie sheets, allowing for at least 2 1/2-inches of spreading room.{Note: the cookies will spread quite a bit!} Sprinkle each cookie with a bit of sea salt.

Bake 10-12 minutes, or until the edges are deep golden brown. (My cookies were just right after 11 minutes.) Remove sheet(s) from the oven and allow cookies to rest for at least 8 minutes before carefully transferring to a cooling rack. {Note: the cookies will be rather fragile until they've completely cooled off; be kind and gentle.}

adapted from SlimPalate

30 comments:

  1. Great gluten-free cookies! Very tempting.

    Cheers,

    Rosa

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  2. What a simply STUNNING cookie! Can't believe it is gluten free - just amazing. I can only imagine how wonderful your house smelled when these babies came out of the oven!

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  3. These cookies look exquisite, I'm so tempted by the almond butter and those delightful chocolate shards!

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  4. Love these! And could your writing be any more beautiful?

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  5. I've been experimenting with gluten-free baking, too, although with far less glorious results than yours.

    And, yes, the stomach ache of shame. How I know thee.

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    1. The stomach ache of shame; it's what weekends are made for, I'm convinced! :D

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  6. These look like the most perfect chocolate chip cookies. I love the addition of almond extract and the way you've styled these shots. Gorgeous.

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    1. Thank you, Alanna! Almond extract is fierce. ;-)

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  7. Almond butter is so much richer than plain peanut butter (not that I don't love a good peanut butter cookie). These cookies look simply scrumptious.

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    1. Thanks, Rachel. I agree, almond butter is much more wicked (in a good way!) than her spotlight-stealing counterpart.

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  8. I would be seduced by any delicacy with 'shard' in the title, since the word is a high-ranking member on my List of Beautiful Words, but your cookies are especially heart-stealing.

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    1. Thank you, Lucia! I've never been fond of the word "chunk," chocolate should not be used in the same sentence as something so abrasive. :D

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  9. Gluten free baking is a crazy beast meant to be conquered! I adore the use of "chocolate shard", and these cookies sound wonderful.

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    1. Thanks, Anna! hehe!! Gluten-free baking is quite the fastidious beast. :D

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  10. Perfect cookies! Almond butter bakes up into such a lovely cookie does't it and I just love the chocolate shards.

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    1. Thank you, Kathryn! Yes, almond butter is luscious in baked goods (and via spoon!). :D

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  11. I'd like to swim in those cookies... and eat them all! Also? I bet my shoulders are more pale than yours! :-D

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    1. I don't know, Katerina...my skin tone is quite vampire-ish atm. :P

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  12. I love that you love Almond butter as much as me! I love working with nut flours because they are simply tasty. Now about these cookies, I really think they are amazing.

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  13. i am a massive almond butter fan, awesome idea using it in the cookies. i am so craving one right now!

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  14. Cookies are for rainy days, no matter the season. I love that you used almond butter in these and that you made them gluten-free (No flour at all! That somehow blows my mind.). Actually, one of the best cookies I've ever made are gluten-free. Especially Aran Goyoaga of Cannelle et Vanille has wonderful recipes.

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    1. The lack of flour gives these cookies a fragility that makes them all the more irresistible...loads of chocolatey fingers. :)

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  15. This sounds perfect in so many ways. I just made a batch of almond butter, so I am obviously going to make these asap!

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    1. Amanda, homemade almond butter!! You are my hero right now. :D Yes, by all means, please do make this recipe; I'm sure it would be magnificent with from-scratch butter of almond.

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  16. These look absolutely divine, so crisp and chocolatey!

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  17. I just made homemade almond butter and made these cookies. They are super light and crispy with an almond flavor that I love. I am so happy with the results, I will make them over and over!

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  18. A month and a half later, I am still making these delicious cookies! One question, though. What do you think would happen if I did refrigerate the dough? I would like to bring the cookie dough somewhere to bake them there, and would refrigerate them in the meantime. Is refrigeration detrimental to the dough?

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    Replies
    1. Hi Dewey! I'm so thrilled you've been enjoying the cookies. :D
      I would not recommend refrigerating the dough. Because it's made with oil, instead of butter, chilling the dough would congeal the grease and result in something that I'm sure would be unappetizing. Even if you bring it to room temperature, I can't promise that the dough would be salvageable...

      Baked cookies stored in an airtight container they should remain scrumptious for at least three days. xo

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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