These gluten-free Double Chocolate Almond Chewy Cookie Sandwiches have pretty crackled tops, chewy texture, deep chocolate flavor, and are a great way to help use up extra egg whites.
I won’t bore you with the details of why, but not long ago, I found myself with copious amounts of egg whites in my fridge. As in, a 1 ½ quart-sized bowl of whites. (You’ve probably figured it out by now, but we food bloggers are a bit strange.)
I made fluff (omg, yum), nougat, and then after one too many sugar crashes, decided it was time for something savory. I’ve never been one for egg white-only omelets, but the fact that whites outnumber yolks in quiche is hard to discern (in a good way!), and I’ve also taken to using the whites as binder for things like meatloaf and meatballs.
And yet, I still have whites to spare.
After turning to a food blogger’s best friend (hello, Google), I stumbled on some more sweet inspiration: Flourless Chocolate Cookies! Chewy texture, crackly tops, and deep chocolate flavor, plus compared to most cookie recipes, these cookies use quite a bit of egg whites. I was sold.
I found a lot of recipes that looked mostly the same with very minor differences. Some added a whole egg or two (which I wasn’t having any part of, what with my egg white conundrum and all) and the amount of powdered sugar and cocoa powder varied slightly. Some recipes added chocolate chips and some didn’t. I had to play with it a little. In the end, my version uses only egg whites, features bumped up cocoa powder, and includes both dark chocolate chips and toasted almonds…because why not? And then I took them to the next level and sandwiched two cookies together with frosting.
And then to avoid the ensuing sugar crash, I promptly snagged one and packed the rest of them up and sent them off to work with Mike.
- 3 cups (345 g) powdered sugar
- 1 cup (80 g) unsweetened natural cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon instant espresso powder dissolved in ½ teaspoon hot water
- 1½ teaspoons pure vanilla extract
- 5 large (about 150 g) egg whites
- 10 oz (285 g) bittersweet chocolate chips (I used 70% cacao)
- 1 cup (110 g) slivered almonds, toasted and cooled
- 4 tablespoons clarified butter (ghee; see Note)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ⅛ teaspoon salt
- 2 cups (230 g) powdered sugar
- 5 teaspoons milk (more or less as needed)
- For the cookies, preheat the oven to 350F and line 2 large baking sheets with parchment paper or silpat liners (if you don't line your trays, brush them with a little avocado oil or clarified butter to prevent the cookies from sticking). Sift together the powdered sugar, cocoa powder, salt, and baking soda. Beat in the dissolved espresso powder, vanilla, and egg whites. Fold in the chocolate chips and slivered almonds. Use a 1½-tablespoon scoop to measure the batter out onto the 2 baking sheets, leaving about 2 to 3 inches between each cookie. Bake until the cookies are set on the outside, but look a touch doughy in the center, about 8 to 10 minutes. Let the cookies cool completely on the trays before removing with a thin metal spatula, and remove them slowly as they have the tendency to stick if you go too fast.
- For the filling, cream together the clarified butter, vanilla extract, almond extract, and salt. Beat in the powdered sugar and then gradually beat in the milk a little at a time until it reaches your desired consistency.
- Use the filling to sandwich 2 cookies together. Store the cookie sandwiches layered between parchment paper in a covered container in the fridge for up to 5 days.
Clarified Butter: You can substitute regular unsalted butter instead of using clarified butter, but you may need to slightly adjust the amount of milk needed.