Life never goes as planned. A phrase that I always loved and believed. And this year so far has once again proved what I believe…well, not in a good way. My husband had a big birthday at the end of April (not saying any number here, but it was one of those big ones ;-)). So from early this year I started planning/plotting a surprise party and a trip. His family in the US was supposed to fly to Hong Kong and show up at his birthday party unannounced. And we would all take a trip to Bali together a couple days later. Obviously something like that is not going to happen for a while. And since we had a ban on gathering of more than 4 people (now it’s changed to 8), I couldn’t even organize a party with friends that we normally have every year.
So I turned to baking again, naturally :-). I was thinking of baking a chocolate cake (his favorite) but I had already done that a few weeks ago, and the idea of having a big birthday cake just two of us seemed a little depressing. That is how these cookies came about. My husband loves soft doughy and gooey cookies (cookie dough is one of his go to comfort foods). And I also had a jar of luscious and delicious almond crème from Almomilk I adore, which was perfect for this recipe. These cookies happen to be dairy and gluten free, and in order to emphasize the flavor of dark chocolate I didn’t add much sugar. They were chocolaty, nutty, delicious and cute, well worth to be hubby’s big birthday cookies if I must say so myself ;-). Another great baked goods that were born thanks to the social distancing.
Makes 9-10 cookies
- 50g/1.8oz. 70%-80% dark chocolate
- 50g/1.8oz. unsweetened almond cream
- 1 cup. almond flour
- 2 tbsp. granulated sugar, 3-4 if you have a sweet tooth
- 1 tsp. baking powder
- 1 large egg
- 3/4 cup. marshmallows
Break dark chocolate into small, fairly even size pieces and place in a heatproof bowl. Sit the bowl over a gently simmering water in a pan. I find it easier to control the melting process when the bottom of the bowl is not touching the surface of water. (Yes, I have tried the other way, and it still worked alright. So even if your bowl somehow touched the water, do not panic :-))
Mix almond cream into melted chocolate and set aside.
Sift dry ingredients, except for marshmallows, into a separate bowl. Mix in chocolate and almond cream, and an egg.
Add 1/2 cup of marshmallows and leave the rest for later.
Chill the dough in the fridge for 20 minutes.
Pre heat oven to 175c/347f.
Shape 2 1/2 tablespoon of dough and place them onto a parchment paper. Make sure each cookie has a few marshmallows in it.
Bake for 10-12 minutes, depending on how doughy you want the cookies to be. I baked them for 12 minutes, and got relatively soft center, but I thought I could have done with a minute or two less since I love mine to be quite gooey.
Cool them down for 5 minutes. At this point the cookies are not too hot to touch but melted marshmallows are still warm and sticky enough to act as glue. Stick rest of the marshmallows on top.
2 thoughts on “Dairy free, gluten free dark chocolate almond marshmallow cookies”
Chocolate and marshmallows – always a winning combination. I have these very mini mallow bits (marshmallows) and I bet they would be good as I don’t have any fresh ones on hand right now 🙂
Yes they definitely should work! Can’t go wrong with chocolate and marshmallows 🙂