Trying to photograph these amazing treats was hard! They are so dark! However, I thought the recipe was worth sharing. So, here it is making an appearance on the blog! These gluten-free cookies were not only amazingly delicious, they only call for four ingredients! Actually, they taste more like a brownie than a cookie. But, hey…I don’t care. They were great!

I used Trader Joe’s Cocoa Almond spread, but if you don’t have a Trader Joe’s nearby, you can useNutella. But, dear I say it…I think this almond version is better thanNutella. Oh, I said it..and those arefightin’ words I know. But, it’s true! This is how I made them…

350° || 8 minutes

1 cup Cocoa  Almond Spread or Nutella

1/4 cup cocoa powder

1 cup chocolate chips

1 egg white

This recipe is so simple! I made these cookies in 15 minutes flat! Simply combine the cocoa almond spread and egg. I used a fork to stir these ingredients. Then add your cocoa powder and chips and combine well. Place a piece of parchment paper over your cookie sheet and then place dollops of the batter onto the parchment. I used my spatula and kind plopped the batter onto the sheet. I then sort of rounded them off. Bake cookies for 8 minutes and remove from oven. Let cool for approx. 5 minutes on cookie sheet. They will cook a bit more during these crucial minutes. Remove with a spatula and cool for several more minutes on a wire rack. Then, eat and enjoy. See, simple! Please, I urge you…make these cookies. They are soooo good!