Rich, gooey, dark chocolate cookies, made even more gooey and chocolatey with the addition of semi-sweet chocolate chips. These gluten free cookies are crisp on the outside, and gooey and delicious on the inside.
I seem to know a lot of people who cannot eat gluten. It’s pretty amazing to me how many people I know who have an allergy, or celiac disease, or just don’t eat things with flour in them.
Thankfully, there are still lots of delicious foods that don’t require gluten. Even for those folks who can eat gluten, these cookies are worth taking the time to make. Though to be honest, they really don’t take much time to put together. Okay, there is a bit of time waiting around to put them in the oven, but that really is just letting the cookie dough sit there.
The other nice thing about these cookies is that they are dairy free. So they are pretty good for people with gluten and/or dairy allergies. Cookies for every one!
*Adapted from King Arthur Flour
2 1/3 cups powdered sugar
1 cup cocoa powder
¼ teaspoon salt
3 large egg whites
2 1/2 teaspoons vanilla
1 cup chocolate chips
Line cookie sheet with parchment. Grease the parchment.
Combine powdered sugar, cocoa, and salt in medium bowl. In another bowl, whisk egg whites and vanilla. Add to the dry ingredients and stir until smooth, scraping sides. Add chocolate chips. The dough will be pretty syrupy and sticky.
Drop on baking sheet by tablespoonfuls. Leave on baking sheet for 30 minutes. Meanwhile, preheat oven to 350.
Bake for 8-10 minutes. They should be slightly shinny and have some cracking in the tops. Let cool on pan.
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