Ingredients
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Instructions
- In a microwave-safe bowl, melt the chopped 2 ½ cups semi-sweet chocolate chips and 2 tablespoons vegan butter for 30-second intervals, stirring in between each microwave session until melted. Set aside once melted.
- In a large bowl whisk together the 2 large eggs, ½ cup granulated sugar, and ½ teaspoon pure vanilla extract. Then, add the melted chocolate-butter mixture. Whisk until completely combined.
- Next, sprinkle the ¼ cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, ¼ cup almond flour and ¼ teaspoon baking powder over the batter. Fold to combine.
- Add the ¼ cup semi-sweet chocolate chips and ½ cup chopped almonds.
- Allow the batter to sit for 10 minutes to thicken.
- Scoop 1 ½ tablespoon mounds of batter onto the baking sheet. Spread out a tiny bit. Place each cookie at least 1 ½ inches apart so that they don’t touch in the oven when they spread.
- Bake for 15-17 minutes. The outside of the cookie should look cracked like a brownie.
- Cool the cookies on a baking rack for 1 hour before storing away.