Gluten Free Chocolate Almond Butter Cookies
These festive Gluten Free Chocolate Almond Butter Cookies are perfect for the holidays. They're light and buttery goodness dipped in dark chocolate with a sprinkle of sliced almonds.
Servings: 32 cookies
Ingredients
For the cookie dough:
- 2 sticks butter room temperature
- 3/4 cup granulated sugar
- 1 egg yolk large
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
- 1/2 teaspoon salt
- 2 cups high quality gluten free all purpose flour I used Cup 4 Cup
For the topping:
- 1 1/2 cups Ghirardelli melting wafers preferred flavor
- 1/2 cup sliced almonds toasted
Instructions
Making the cookies:
- Line baking sheets with parchment paper or silpat mats. Set aside.
- In a medium sized mixing bowl or stand mixer, beat together butter, sugar, and egg yolk until smooth. Add vanilla and optional almond extract and mix until incorporated. Add flour and salt and mix until combined.
- Transfer dough to piping bag fitted with an open star piping tip (I used Ateco #826). Pipe small rings of dough, about 1 1/2" in diameter, spacing them 1" apart on cookie sheets. If dough has a peak when you pull up with piping bag, just push down with your finger to connect the dough.
- Chill piped cookie dough in fridge for 15-30 minutes. Preheat oven to 350 degrees while cookie dough is chilling.
- Bake cookies, one pan at a time, for 11-13 minutes at 350 degrees until barely turning golden on the edges. Remove from oven and allow to cool completely on baking sheets.
Making the dip:
- While cookies are cooling, toast sliced almonds in oven at 350 degrees for 5 minutes or until fragrant, stirring halfway through. Remove from oven and allow to cool.
- Once cookies are completely cooled, melt Ghirardelli melting wafers according to package directions. Stir until smooth.
- Dip cookies halfway into melted chocolate, scraping bottom of cookie across side of the bowl after dipping to remove most of the chocolate underneath. Place cookies back on parchment paper or silpat mat lined cookie sheet. Sprinkle top with sliced almonds.
- Let cookies set at room temperature until chocolate hardens, or return to fridge for 10-15 minutes until chocolate hardens. Serve cookies at room temperature.
Storing cookies:
- Store cookies with wax paper or parchment paper between each layer. Keep in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Let frozen or chilled cookies come to room temperature before serving.