Many Americans today follow a gluten-free diet. Some do so for health reasons. Others want to avoid modified wheat, or just simply find that avoiding wheat helps them to lose weight. Whatever the reason, it’s a good time to give up gluten, since there are so many alternatives available to gluten-free eaters today!
Our Tealightful Very Chocolate Brownie Cookie Mix is a great option for those going gluten-free (although you’ll love it whether you’re gluten-free or not!) It’s used in this recipe for Tealightful Gluten-Free Cherry Chocolate Almond Cookies. It’s a delicious way to treat the ones you love!
To order this or any of our cookie mixes, contact your Tealightful consultant, or visit us online athttp://tealightfultea.com.
Tealightful’s Very Chocolate Brownie Cookie Mix is flourless!
Tealightful Gluten-Free Cherry Chocolate Almond Cookies
Ingredients
- 1 Tealightful Very Chocolate Brownie Cookie Mix
- 3 large room temperature egg whites
- 1 cup dried chopped cherries
- 1 tsp almond extract
- ½ cup blanched almond flour
Tools:
Light color baking sheet and parchment paper.
Here’s What to Do:
- Preheat Oven to 350 degrees F.
- Beat room temperature egg whites in a bowl until fluffy.
- Add almond extract.
- Gradually beat contents of cookie mix and almond flour into egg whites until well blended.
- Fold in dried cherries.
- Chill dough for one hour.
- Drop cookies onto parchment lined baking sheet.
- Reduce oven temperature to 325.
- Bake 14-17 minutes.
- Once cookies are cool, peel from parchment paper.
Makes 15-20 medium sized cookies.
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