Gluten Free Chocolate Glitter Cookies

I never really thought about gluten and what it means to go gluten-free until recently.  It was suggested to me to go GF to help increase my overall wellbeing and I have learned many things in the short time I have been heeding this advice.  The most interesting thing is that going gluten-free is not as difficult as I thought.  There are tons of products out there that support this diet and I've had a lot of fun researching it with regards to baking.

These glitter cookies were my first attempt at GF baking.  These little nuggets are made with ground almonds and bake up to be tasty, chewy, brownie-like cookies.  Everyone loved them and they were gone almost instantly.  Give them a try - you won't miss the wheat. :)

Gluten Free Chocolate Glitter Cookies

6 oz (170 g) bittersweet chocolate, chopped

3 tbsp (45 mL) butter

2 eggs

1/4 cup (60 mL) granulated sugar

1/4 cup (60 mL) liquid honey

2 cups (500 mL) ground almonds

1 pinch salt

1/4 cup (60 mL) coarse sugar

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 1 tbsp (15 mL) 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 325°F (160°C) oven, rotating and switching pans halfway through, until bottoms are darkened, 16 minutes. Let cool for 5 minutes. Transfer to racks; let cool.

Additional information : Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.

Recipe Source : Canadian Living Holiday Celebrations: 2007