Gluten Free Good Fortune Cookies Recipe
Updated Feb 15, 2021, Published Feb 18, 2015
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Chinese New Year starts on the 19th of this month and in preparation for the year of the goat, might I suggest you make this Gluten Free Good Fortune Cookies Recipe?
No, not the type that are all folded with a silly little fortune inside, but good fortune cookies – guaranteed to bring you prosperity in the coming year!
According to Chinese culture, Almond Cookies symbolize coins and are sure to bring you good fortune. I have decided that if one coin is good, two have got to be better – after all, who couldn’t use a little more coin in their life? So I sandwiched the almond cookies together with a little chocolate ganache in the middle.
A little trick I learned recently is to add gluten free Tamari to my chocolate ganache – it intensifies the chocolatiness and adds a little hint of saltiness, which actually helps heighten the flavor.
May the year of the goat be a prosperous one for you and may you enjoy these utterly delightful cookies.
Gung Hay Fat Choy!
Gluten Free Good Fortune Cookies Recipe
Ingredients
- 2 large egg whites
- Pinch kosher salt
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1½ cups almond flour or very finely ground almonds
- 24 whole blanched almonds
- ¾ cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon gluten free San-J Tamari
Instructions
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer, combine the egg whites and salt and beat on high speed until soft peaks start to form. With the mixer running, add the sugar, a little at a time, and continue beating until the mixture is very thick, 2 to 3 minutes. Beat in the vanilla and almond extracts. Using a large spatula, stir in the almond flour, making sure everything is well combined. The mixture will be very thick.
- Using a tablespoon or a 1 tablespoon ice cream scoop, drop mounds of the cookies on the prepared baking sheets, spacing them 2 inches apart. Place the whole blanched almonds on half of the cookies. Bake all the cookies for 15 to 17 minutes or until set and lightly browned. Let cool on the pan for 5 minutes then remove to a wire rack to finish cooling.
- Combine the chocolate chips, cream, and Tamari in a small saucepan and heat over low heat, stirring, until chocolate chips have melted and the mixture is smooth.
- Spread the chocolate mixture on the flat side of the cookies without the almonds. Top with the cookies with the almonds, almond side up, and gently press together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am a diabetic woman who always had to keep quiet when it came to desserts. It depressed me to know that I could never eat my favorite dessert foods. I finally found the perfect gluten free desserts that are just so delicious :) Here is a link to a review of the recipes https://inersche.com/2015/02/04/guilt-free-desserts-gluten-free-diabetic-safe-deserts-thoughts/
Oooh these would be perfect for the party I’m going to this weekend! Thanks Carol!