Gluten Free Chocolate Cookies were a HUGE success with everyone at my house! They are very moist and full of flavor. They are almost like brownies in the batter form but they bake up light and crispy.
Prep Time25 minutesmins
Cook Time14 minutesmins
Course: Dessert
Keyword: Cookie
Servings: 8people
Author: Melissa Jennings
Cost: $5
Equipment
1 baking sheet
Ingredients
3cupspowdered sugar
2/3cupunsweetened dark chocolate cocoa powder
1/8tspsalt
2 to 4largeegg whites at room temperature
1Tbsppure vanilla extract
1 1/2cupschocolate chips
Instructions
Preheat oven to 350 degrees.
Set aside 2 baking sheets with parchment paper.
In a large bowl, whisk together powdered sugar, cocoa powder and salt.
Whisk in the vanilla and egg whites starting with just two egg whites.
Beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgey batter consistency.
If it seems too thick, add another egg white - then a 4th one if it seems still too thick.
Stir in the chocolate chips.
Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
Let the cookies cool completely on baking sheet and store in airtight container for up to 3 days.
Notes
Let the cookies cool completely on the baking sheet before you attempt to remove them. They are delicate so gently peel them away from parchment paper. Be sure chocolate is gluten free.