These deliciously delicate chocolate lace cookies will be the hit of your next party – and they just so happen to be accidentally gluten-free!
Have you ever thought about trying a gluten-free diet?
Like Atkins in the 90s, the idea of “going gluten-free” has swept America (and beyond). If you haven’t tried a gluten-free diet, chances are you know at least one person who has.
There are people who adopt this diet out of necessity (Celiacs). And then there are those who try it simply because they’re curious. I have a friend who falls into the latter group: She’s been avoiding gluten for the past two months, and she swears it’s made her feel better.
I don’t know if my friend is really gluten-intolerant, or if it’s the placebo effect working the magic on her. But my job isn’t to judge; my job is just to be a supportive friend. And so I support her the best way I know: with lots of love… and food! (My Italian grandmother would be so proud.)
For more recipes: Over 100 Healthy Gluten Free Recipes
The following recipe is the definition of “experiment.”
I had absolutely no idea, when I threw a bunch of random ingredients together, what would come out of my oven!
Luckily, these gluten free cookies were a huge hit when I shared them this past Saturday night, and my gluten-free friend was so appreciative she wasn’t left out of dessert for once.
To be honest, the cookies aren’t my personal favorites. They turned out too crispy/chewy for my liking, and I much prefer softer cookies like my Peanut Butter Cookie Dough Cookies.
But some of my friends loved the flourless chocolate cookies so much that I’m posting the recipe anyway. If you like your cookies to be chewy (as opposed to soft), this is a recipe for you!
Chocolate Lace Cookies
Very loosely based on my Fudge Babies Recipe.
- 1 cup raw almonds
- 2 tbsp cocoa powder
- scant 1/4 tsp salt
- level 1/2 tsp baking soda
- packed 1/4 cup pitted dates (45g)
- 1 cup chocolate chips (170g)
- 1 tsp pure vanilla extract
- 2 tbsp unrefined coconut oil
Blend first five ingredients until almonds and dates are finely pulverized. In a separate bowl, combine vanilla, oil, and 3/4 c of the chocolate chips. Melt (I microwaved 1 minute, then stirred). Pour the dry ingredients, as well as the remaining 1/4 cup of chocolate chips, into the wet. Stir until evenly mixed, making sure to break up any big clumps. It’ll seem dry at first, but keep stirring until it all looks dark and shiny.
Bake at 355 F for 7-8 minutes. (Take out when still a bit undercooked, as these continue to cook as they cool.)
Link Of The Day:
Flourless Chocolate Chip Cookies
What do you think of the gluten-free trend?
I know this is a polarizing subject: some people believe everyone can benefit from adopting a gluten-free diet, while others think the idea of eating gluten-free by choice is ridiculous.
Personally, I don’t think I’m qualified to judge. I don’t have Celiac Disease and I’ve never tried a gluten-free diet (nor will I, unless it becomes medically necessary to do so). But I do think that if someone wants to give up gluten and thinks it helps him/her feel better, all the more power to that person. It’s really not my place—or anyone else’s—to tell others what diet works best for their bodies.
Interesting topic! I’ve been gluten-free for a few years now. Not Celiac or intolerant and not because I wanted to try it out or lose weight. Essentially, wheat, dairy and soy products wreak havoc on my hormones. And not just with mood swings and crankiness – more like needing surgeries to remove the nasty by-products of estrogen spikes in my system. I try not to come across as a special snowflake in restaurants, but just quietly ask the server for an option that’s dairy, wheat and soy-free. I can’t say whether the change in my diet has triggered me feeling better, because I made several drastic life changes at the same time, so I think it’s a combination of diet, exercise and stress relief that makes me feel awesome every day. In all, I figure if someone wants to go gluten-free for whatever reason – cool. If not – cool. My choice works for me and I’d like everyone to have the freedom to choose what works for them.
For some, going GF isn’t a choice (as you mentioned). My sister-in-law and niece both have Celiac, and both of my kids have Autism, so we’re pretty familiar with GF around here. But I also believe that if someone wants to go GF and see if s/he feels better, where’s the harm? As long as it’s not part of any disordered eating, I don’t see a problem.
I hate seeing food as a polarizing issue. IMHO, as long as a person isn’t doing any harm, their eating habits are their own business. Who am I to judge?
You’re killing me. Well, at least my diet. I’m making cookies for my class next week, and I’ve already got your chocolate pumpkin stuffed cookies bookmarked, and now these! I don’t have rice flour. Do you think wheat would work? Or oat? I’ll probably try oat.
On the GF thing, I tag some of my recipes as GF because they are and because it’s popular and what a lot of people are looking for. Personally, I don’t think I have a gluten intolerance, and nobody I know has a medically diagnosed intolerance either. But, a lot of people I know think they feel better without the gluten. More power to ya, my friend. I just like to experiment with different flours and non-grains. I consider it another, welcomed challenge 🙂 Your cookies, however, will not be a challenge – to eat!
Rice flour? But this recipe doesn’t call for flour. I’m confused!
Apparently almond flour looks like rice flour to me;-) Ooppps. Never mind. My bad. LOL
These look so deliciously chewy!
I was almost totally g-f for a couple of years as my boyfriend had to be for medical reasons (he’s ok now). Wheat is definitely hard for me to digest if I have it in large quantities so moderation is important. But a few slices of pizza or a sandwich is totally fine for me!
I would say don’t go gluten-free unless you’ve thoroughly researched it – it’s not easy!
These are so pretty and perfect for the holidays! I dont avoid gluten completely but I try to limit how much I eat daily!
I can’t tolerate gluten, so I appreciate this cookie recipe! My first year gluten-free (I’m also allergic to dairy) was a real challenge, but now it’s pretty common to find natural products that I can enjoy. Thanks for the chocolate suggestion!
Interesting topic- I have one friend who is diagnosed as a coeliac (so thanks for the recipe) and she had years of tests and pain and illness before they confirmed it- since going gluten free she is so much better. I also know people who claim to be intolerant to gluten, but will eat it sometimes- I don’t believe they are because the pain my poor friend has if she has something contaminated is really bad- not just bloating or cramps or anything. I can see that as a society we are heavily reliant on gluten, so getting a range of grains has got to be better. But I don’t think most people have a problem with it.
We went GFCF for our son, who would not have been able to be gluten-free if there was still gluten in the house. Not only did it make a difference for him (to be able to eat breakfast for the first time in years without having to lay on the couch doubled up in pain afterward), but hubby and I both found that if we ate gluten away from home, we had problems. Not the “typical” diarrhea, but neurological symptoms, horrible back pain for hubby (actually a symptom of inflamed colon), etc. The funny thing is, DS is adopted, so he doesn’t get his gluten intolerance from either one of us! I started looking at the longer lists of celiac symptoms. Not just diarrhea and weight loss, but some of those other things I had been dealing with for years – low iron, chronic nosebleeds, unexplained infertility, migraines, seasonal depression, constipation, and on and on. Wow.
A couple of years of being GF, and my dad decided that he needed to try it. He did have the weight loss, he was skin and bones. He had the migraines worst of all. He had a lot of other issues as well. He had been trying to sort out food sensitivities for years, and had never thought that wheat was a problem. The first month that he went GF, he gained 10 lbs. Looking back over his lifetime, he could see a lot of those issues that I saw in myself – the chronic nosebleeds, low energy, migraines, environmental and food sensitivities, and as a baby failure to thrive and as a little’un, “dysentery” that almost killed him. Lots of low-immunity issues as well.
Looking over our family history, he realized that his mother had it as well, and his grandmother (who had, in fact, said that she was “allergic to bread”.) Probably my brother has it as well, but he refuses to be tested. On my mother’s side, one first cousin has been diagnosed, and her brothers probably both have it as well.
Thank you for posting all of the great recipes that you do. I made the peanut butter and chocolate peanut butter cookie dough cookies for Canadian Thanksgiving, and they went over really well. These lace cookies are out for me, as I am allergic to the base ingredients, but I am always watching for the new things that come out of your kitchen!
[I am vegetarian, dairy free, grain-free (yes, all grains, not just gluten), with allergies to some nuts, dates, raw pineapple, and more! Also no alcohol, coffee, tea, or caffeine . . .
What DO you eat besides fruits and vegetables? Do you have soy?
LOL! More than you would think!
Yes, I occasionally have soy, usually in the form of tofu or miso, I try to avoid the processed stuff. Kiddo goes through lots of soy milk, and I have a bit occasionally, but usually use water or coconut milk in cooking.
Most fruits and veggies are okay, I am sensitive only to a few (unless my ulcer or oral allergy syndrome are acting up, in which case most fruits and many veggies will bother me!) Too many leafy greens bother me, but okay in moderate amounts. We do a lot of stir-fried, raw, or steamed veggies. Lots of fruit for snacks/desserts. My usual pre- and post- run snack is banana and pb.
Fungi and sea veggies are fine.
Legumes are good (beans, peas, lentils, peanuts). So we have chili or curry for supper at least once a week, and then I use the leftovers for lunches or breakfasts. There is one brand of veggie burger here that is okay, or I make my own.
Seeds are fine, some nuts are okay (cashews, pecans, coconut). I usually have some homemade trailmix for a snack once a day.
Root veggies are all fine – potatoes, sweet potatoes, tapioca, arrowroot, jicama, etc. I often have baked potato for breakfast. And supper. I use Terra Chips instead of corn chips for taco salad, and occasionally have some plain potato chips or other vegetable chips.
Pseudocereals like buckwheat, quinoa, and amaranth are okay. I use quinoa anywhere you would use rice, and it is usually the base for my lunch. I make my own grain-free granola with buckwheat and quinoa flakes and other goodies.
Cocoa is good, or dark chocolate in small amounts as long as it is not cross contaminated with nuts!
The flours I generally use are buckwheat, quinoa, amaranth, arrowroot, tapioca, plantain, coconut. I have good recipes for pancakes and rolls, those are my bread staples, but I only have a few servings a week. I usually only bake desserts for holidays/functions, and then there are a wealth of recipes from Katie and other bloggers that I can usually adapt. I make my own pizza crust for pizza nights, lots of veggie toppings, and if we have any around, Daiya cheese.
When kiddo wants pasta (Tuesday is usually pasta night, so guess what is tonight?) I usually have a baked potato topped with whatever sauce instead, but I can also have bean thread noodles, kelp noodles, shiritaki noodles, tapioca stick, arrowroot vermicelli, or spaghetti squash.
Pam
I wish more people would adopt your attitude 🙂
I’d never complain about my coeliac diease because it’s helped me find so many other things to eat which are nice for themselves and naturally GF, like these which sound great 🙂
But having said that, there are a lot of times when it’s awkward and I do miss proper bread sometimes… like you say though, if cutting out gluten/dairy/whatever, makes someone feel better for any reason, it’s got to be a good thing!