Triple chocolatey, ooey-gooey, decadent and gluten free! This is my first trip into the world of gluten free baking. I gravitated toward this recipe because I was intrigued that there’s actually no flour products of any kind. This recipe can be mixed by hand or with a standing mixer. Give it a try!
- 3 cups powdered sugar**
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons cacao nibs
Place oven racks in lower and upper thirds of oven; preheat to 350 degrees. Whisk powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites and egg; fold in chopped chocolate and cacao nibs. If the batter seems too dry, add another egg white. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2 inches apart. This is a great recipe to use non-stick silicone baking sheets (Silpat).
Bake, rotating sheets once (after 5-6 minutes), until cookies are puffed, cracked and set just around the edges, 14-16 minutes. They will look a bit underdone.
Transfer baking sheets to wire racks and let cookies cool on pan. They’ll firm up when they cool.
Cookies can be baked 3 days ahead and stored in and airtight at room temperature.
**If you have a serious allergy to gluten, the markets sell gluten-free powdered sugar. There is no gluten in powdered sugar, but it is often a cross contamination issue or the manufacture’s choice of starch has a gluten product in it.
Source: Bon Appetit