Saturday, January 17, 2015

Gluten Free Mint Chocolate Almond Cookies


These cookies are not just gluten free but there are healthy cookies too.  There is no butter in these cookies and they are made purely from ground almonds and Lindt Mint Intense Dark Chocolate.  I can munch on it whole day and yet without having to worry so much about calories.  At least they are butter free and flour free.  I reduced the sugar to as low as I can go.  Over all it was not that sweet ...the chocolate was not sweet and has a strong minty flavor.  I added almond slices for the extra crunch.  This is thus far the best cookies I have baked that is gluten free and butter free.  Lovely and I can munch on them without feeling guilty :p  Packed with chocolates and almond slices.  Great for the coming Chinese New Year festive if you still have not decided what to bake for the coming festive, of course other than the traditional CNY cookies :)  Easy to prepare and you can make them in just 30 mins.  I made these for my cell group but I used a different flavor. I gave them sea salt chocolate instead of mint intense.  I love Lindt chocolate and thank you Piggy Jo for buying so many bars back for WB and myself :) 

you need only 8 ingredients for these cookies
ground almonds, sugar, a large egg, almond slices, chocolate,
lemon rind and cinnamon and salt


























I like the rustic look of the cookies


























no rolling needed...scoop and drop scoop and drop ..simple as ABC :)


Gluten Free Mint Chocolate Almond Cookies

Ingredients :
(A)
2 cups ground almond
1/3 cup + 2 tbsp castor sugar 
4 tsp grated lemon
dash of salt
1 tsp ground cinnamon

one large egg- beaten
Lindt Mint Chocolate - chop into tiny pieces
almond slices

Method:

Preheat oven to 170C

Mix Ingredients A evenly with a whisk,  add in  beaten egg until  it forms a soft and sticky dough. Add in almond slices and chopped chocolate.  Gently mix into the ground almond dough.  Use two spoon and scoop up a ball of dough as big as moth ball size and arrange the moth ball size cookie dough half an inch apart on a greaseproof paper lined tray.

Bake for 16 mins until edges are golden brown.  Let cool completely before storing in air tight container.

Enjoy!

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