Ok, my gluten free friends, you asked for it and I’ve got a good one for ya! These cookies are made like a very simple chocolate macaron, but without the almond flour. They are a super easy one bowl cookie, no mixer required and easy to multiply. Next time I think I’ll add some toasted walnuts or pecans, maybe a 1/4 cup, just something to think about.
Two important things to note about this recipe: 1) even if you use parchment paper, spray it with some nonstick spray before you bake, these cookies are sticky. 2) Don’t be afraid to bake these a little longer than you think, the lack of flour will keep them chewy even if they’re a bit over baked, but under-baking will lead to a gooy mess.
Gluten Free Double Chocolate Cookies
makes 10-12 cookies
1.5 cups powdered sugar
1/3 cup cocoa powder (dutch process, unsweetened)
pinch of salt
2 large egg whites
1/2 Tbsp vanilla extract
1/2 cup chocolate chips
First whisk together the powdered sugar, cocoa and salt, preheat your oven to 350. and line a cookie sheet with parchment then cooking spray.
Now, using a rubber spatula, stir in the egg whites and vanilla. You’ll have what looks like a very thick brownie batter. Then stir in the chocolate chips.
Using a spoon or easy release cookie scoop (ice cream scoop) plop heaping tablespoons of the mixture onto the prepared parchment. These guys spread out a lot so give them space!
Bake them for 14-15 minutes until the tops are glossy and cracked. Then slide the whole sheet of parchment onto a cooling rack (don’t try to take them off yet!). Allow them to cool completely before indulging.
These are delicious with milk, coffee, ice cream… or even kittens…