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Gluten free chocolate almond chunk cookies



40 piece(s)

Gluten free chocolate cookies

  • 150 g whole almonds
  • 300 g sugar
  • 50 g cocoa powder
  • 1 tsp instant coffee granules
  • 4 egg whites
  • dash vanilla extract
  • dash almond essence
  • pinch salt
  • 80 g dessicated coconut

Recipe's preparation

    How to:
  1. Preheat the oven to 160°C fan.
    Line 2 baking trays with baking paper.

    Chop almonds 5secs/sp6. Set aside.

    Add the sugar 10secs/sp9. Scrape.

    Insert the butterfly.

    Combine cocao and coffee granules, 10secs/sp4.

    In a small bowl, whisk together the egg whites, essences and salt.

    With motor running a on sp4/30secs, and MC out, pour the egg white mixture into the bowl.

    Scrape and repeat for 10 secs.

    Remove the butterfly, return the almonds and add the coconut.
    10sec/Counter-clockwise operation/sp2.

    Place tspns of mixture onto the trays, leaving room for spreading.

    Bake for 18-20 minutes.

    Cool on the trays for 5 minutes before cooling completely on wire racks.

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Crispy, crunchy...delicious.
And Gluten free...?

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Recipe tweaked to my taste from a recipe by Thermomg.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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