This cookie is made in a food processor and includes whole skin-on almonds, unsweetened coconut, dark chocolate, cinnamon, sugar, and is glued together with some egg whites. All the ingredients are blitzed into a paste, then scooped and baked. I decided to go for broke on chocolate flavor and I used my Hershey’s Special Dark Chocolate cocoa powder and I added Trader Joe’s dark chocolate. Mardi went all fancy and weighed her egg whites to make a half recipe, I decided to willy-nilly it and just added two egg whites one was biggish and one smallish.

I took the advice of my fellow bakers and made them slightly bigger, I did one tablespoon scoops. I also cooked them a bit less, I did 20 minutes and I could have done it a minute less. The bottoms were on their way to burning.

I am always appreciative of another gluten-free recipe to have in my arsenal. To see what others thought head over to Tuesdays with Dorie.