DELICIOUS GF COOKIES

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WHEN I READ THAT VERONICA WON AN AWARD FOR THIS RECIPE, I KNEW I HAD TO TRY IT. THE COOKIES WERE PERFECT FOR ME BECAUSE THEY CALLED FOR GROUND ALMONDS AND I HAD A HUGE (AND I MEAN HUUUUGE) BAG OF GROUND ALMONDS I HAD ORDERED MONTHS AGO AND NEVER TOUCHED! THESE COOKIES ARE DEFINITE WINNERS! THEY TASTE LIKE BROWNIES IN A COOKIE SHAPE! YOU WILL NEVER MISS THE GLUTEN!

GF Brownie Cookies-adapted from VERONICA’s Cornucopia

1c. almond flour (I buy this)
½ pound semisweet chocolate
3 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
¼ teaspoon salt
Powdered sugar, for dusting

Melt the chocolate and butter together in the microwave. Beat the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate 8 hours. or overnight.

Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust cooled cookies with powdered sugar or granulated sugar, if desired.