If there's one thing that always excites me about gluten-free products, it's that their gluten-free versions often surpass their gluten-containing counterparts. When it comes to making cookies, substituting almond flour for all-purpose not only yields a delightful taste and essence but also creates a wonderfully soft, fudgy texture. These cookies are a delightful fusion of chocolate and pistachios, both inside and out. Whisking the egg whites to soft peaks and gently folding them into the cookie dough makes these cookies even lighter and more enjoyable! Give them a try.

Add a Comment