They may not be photogenic, but these little “uglies” are delicious. This recipe takes almost no time to make and it’s gluten free.

The dry ingredients (cocoa, almond flour, confectioners sugar, cinnamon, sea salt) are sifted together onto parchment paper. Two egg whites get beaten in a large bowl until foamy, then vanilla goes in. Using the parchment as a funnel, the dry ingredients pour in easily to the egg whites, along with toasted, chopped slivered almonds. Finally, chopped bittersweet chocolate is mixed in. (I finely chopped bittersweet chocolate chips.) Dropped by tablespoons onto a parchment lined insulated baking sheet (or use two baking sheets stacked together as I did), the cookies take about 20 minutes to bake.

By the next day, the cookies were chewier. Dorie says they get hard after a few days. I doubt we will have any left over to find out for sure.