Spiced Chewy Chocolate Cookies
2 ¾ C Almond Flour
1 ¾ C Sugar
¼ C + 1 Tbs Confectioner’s sugar, sifted
½ C Dark cacao powder, sifted
1 tsp Clementine zest
¼ tsp Salt
1 tsp Vanilla extract
2 Egg whites
In the bowl of a stand mixer, combine all of the ingredients except for the vanilla and egg whites.
With the mixer running, add the egg whites and vanilla and mix until the dough comes together into a ball.
Remove the dough from the bowl and shape into a flat disk about 1 ¼” thick if you are going to use a cookie cutter or into a log if you are going to slice and bake. Either way, wrap the dough disk or log in plastic wrap and refrigerate for at least an hour.
Once the dough is chilled, preheat oven to 375°F. If you are using a cookie cutter, roll out the dough between 2 pieces of parchment paper into about a 9” circle, cut each cookie with the cookie cutter and place onto a baking sheet lined with parchment. If you have a log, slice cookies to be about ¼” thick and place on cookie sheet.
Bake for 12 minutes, remove from oven and cool on a cooling rack. Once cool, dust with some sifted confectioner’s sugar.