Glitter CookiesThe Globe and Mail
Finding a cookie recipe that is free of both gluten and dairy, while still festive enough for the holidays, is a challenge. For this recipe, I played with an old favourite from Canadian Living, making it more friendly for those with wheat and dairy intolerances. The vanilla and hint of cinnamon add a distinctly Christmas vibe.
Servings: About 30 cookies
Ingredients
180 g good quality dark (dairy-free) chocolate, chopped
2 eggs
1/4 cup granulated sugar
3 tbsp vegetable oil
1/4 cup liquid honey
1 tsp vanilla
300 g ground almonds
1/4 tsp salt
1 tsp cinnamon
1 cup coarse sugar
Method
Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring frequently. Let cool to room temperature.
Meanwhile, in a medium bowl, beat eggs until foamy. Add in sugar, oil, honey and vanilla. Once the chocolate has cooled, fold it into the egg mixture.
In a separate small bowl, combine almonds, salt and cinnamon. Fold into chocolate mixture.
Cover and chill in fridge for at least an hour, until firm.
Heat oven to 350F and line two baking sheets with parchment paper.
Roll batter into balls, a little less than a tablespoon per ball. Roll in coarse sugar. (The batter will make your hands sticky. I found it worked well to rinse my hands under cold water every five balls or so.) Place balls on baking sheets, about two inches apart. Place sheets in the freezer until firm, about 15 minutes.
Bake for 15 minutes. Let cookies rest on the pan for five minutes before transferring them to racks.