Name: Chocolate Dipped Italian Almond Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups blanched (slivered Almonds); 1 cup Swerve or Xylitol (erythritol, Can use coconut sugar if Paleo); 2 egg whites (separate the eggs, I use this tool); 1 tsp GF Almond extract ( use organic (gluten free, real extract, like this one); 1/2 tsp GF Vanilla extract (use organic (gluten free, real extract)); 1 Tbsp Almond slices ( optional (for decoration).); 2 Tbsp stevia sweetened dark chocolate chips

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Chocolate Dipped Italian Almond Cookies-

Insanely tasty, low carb, gluten free, Chocolate Dipped Italian Almond Cookies.

Unbelievably delicious! These cookies have been deemed "the best cookies I make" by my kids and husband. They are even better the next day, as the flavor intensifies.

You could probably get about 20 smaller cookies out of these, but I make bigger ones because I love cookies.

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RECIPE AND DIRECTIONS BELOW

Chocolate Dipped Italian Almond Cookies

stacey

Unbelievably delicious! These cookies have been deemed "the best cookies I make" by my kids and husband. They are even better the next day, as the flavor intensifies.You could probably get about 20 smaller cookies out of these, but I make bigger ones because I love cookies.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Course gluten free, grain free, low carb

Servings

Calories 107 kcal

Ingredients

2 cups blanched slivered Almonds
1 cup Swerve or Xylitol erythritol, Can use coconut sugar if Paleo
2 egg whites separate the eggs, I use this tool
1 tsp GF Almond extract ( use organic gluten free, real extract, like this one
½ tsp GF Vanilla extract (use organic gluten free, real extract)
1 Tbsp Almond slices ( optional for decoration).
2 Tbsp stevia sweetened dark chocolate chips I used this brand ( can use unsweetened baking chocolate square and add liquid stevia to taste) also, can omit, if you don't want chocolate ( did I say that ?).

Instructions

Preheat oven to 300 F, and line a baking sheet with parchment paper.
In a food processor grind 2 cups almond slivers into a powder/ meal, then
add xylitol or (sweetener of choice) to food processor and process for 15 seconds more.
Add 2 egg whites, almond extract, vanilla extract ,and liquid stevia to processor, and process until a smooth, thick, paste forms.
Place Mixture in freezer for 15 minutes ( this keeps it from spreading as it bakes).
Use a teaspoon to place rounded spoonfuls onto parchment paper ( keep an inch and a half apart)
Put a couple almond slices on cookies( optional)*
Bake 20 to 30 minutes until golden.
Cool completely on parchment paper before removing from paper.
Melt chocolate in microwave on melt chocolate setting for 20 seconds and stir (if your microwave does not have this setting, then use microwave on lowest setting and check often) check every 10 seconds. (Optional)
Spread melted chocolate on a ¼ of cookie, or you can also lightly drizzle it on the cookie.Let chocolate dry, or put in fridge to dry quicker. If you possibly can wait until the next day to eat, the flavor is even better the next day!

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all Nutritional data are estimates based on the products I used*

Nutrition

Serving: 1gCalories: 107kcalCarbohydrates: 5.2gProtein: 5.1gFat: 8.3gFiber: 1.5gSugar: 1.7g

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Nutrition Facts: Serving size: 1 cookie out of 14 Calories: 107 Fat: 8.3 g Carbohydrates: 5.2 g / Net Carbs: 3.7 g Sugar: 1.7 g Fiber: 1.5 g Protein: 5.1 g

*All nutritional data are estimates based on the products I used*

More Cookie Recipes to Love:

: Double Chocolate Nut Butter Cookies

: Chocolate Chunk Nut Butter Cookies

: Chocolate Chip Cookies Low Carb

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Comments

Annie
December 25, 2014 at 12:49 am

I just made these into little-bite-sized cookies using a 3/4 inch scoop. They are delicious! Mine came out very chewy and soft, not at al crunchy like Amaretti cookies, yet so good in their own way, especially dipped into 85% dark chocolate!
- Stacey
  December 27, 2014 at 2:04 am
  Annie, thank you for trying the recipe and taking the time to share your results. Also thanks for reminding me that I need to buy a cookie scoop. It is silly that I still have not purchased one yet. Every time I make cookies, I keep telling myself to get one.
  ~Stacey
Sandy Buckley
July 24, 2014 at 5:53 am
I do not own a food processor. How about an alternate method?
- Stacey
  July 24, 2014 at 3:17 pm
  Sandy, You could use almond flour or meal in the same amount as the almond slivers, and then you would not need to process the almond slivers. 🙂
  ~ Stacey
Karen
May 06, 2014 at 11:01 pm
I have almond flour, can I use that instead of grinding them up? If so, how much flour would that convert to? Thanksabunch.
- Stacey
  May 07, 2014 at 12:40 am
  Hi Karen, you can use almond flour and it would still be 2 cups. It is cheaper for me to grind up my own, but sometimes I use almond flour too if I find a good deal on it.
  Sincerely,
  Stacey
Carolyn
December 16, 2013 at 8:37 pm
Hi Stacey, do you mind if I use these in a round up (photo and link back to you) on A Sweet Life magazine? Also, your comment form is giving me issues on my PC, but it worked on my iPad, I wonder if that's why you aren't getting to many comments...
Thanks!