Double Chocolate Almond Chewy Cookie Sandwiches {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: About 30 cookies or 15 cookie sandwiches
 
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.
Ingredients
Cookies:
  • 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
Filling:
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
Recipe adapted from Chewy Gooey Flourless Chocolate Cookies on Recipe Girl and Flourless Fudge Cookies on King Arthur Flour.

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.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/double-chocolate-almond-chewy-cookie-sandwiches-gluten-free/