A good friend of mine just had a baby! So it’s probably no surprise that I baked something to go with the meals I took over. They have a family member with a gluten allergy so I wanted to send something gluten free so everyone could have a treat to enjoy. I chose this cookie as it was just flourless and I didn’t need to go purchase special gluten free flours. I think they had a nice texture and I loved the mix-ins. They tasted like a super chocolaty brownie cookie!
A note: I started with three egg whites, as the recipe suggested, but my batter didn’t come together and was crumbly with no way the mix ins were going to be incorporated. Possibly my eggs were on the smaller side? I did use large eggs as suggested. I went ahead and added an extra egg white, bringing the total up to four. This made a nice sticky batter that I went with. That may be why I needed to bake mine on the longer side, but the ones on the longer side had a nicer, more cooked through, texture. I would start with the 8 minutes and check often until they look cooked through and are the same lighter color over the whole cookie.
Recipe (Adapted from King Arthur Flour)
Appx 2 dozen cookies
- 2 ¼ cups powdered sugar
- ¼ tsp salt
- 1 cup cocoa powder
- 4 egg whites
- 2 tsp vanilla
- ½ cup mini chocolate chips
- ½ cup chopped walnuts
**1 tsp espresso powder, is optional and suggested – but mine had a note that it was processed in a facility with gluten – so I left it out when I made these.
Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.
Stir together all of the ingredients, except the extra egg, chocolate chips and walnuts. Mix until smooth and everything is incorporated. If needed, mix in the fourth egg white. Mix in the chocolate chips and walnuts, if desired.
Drop the sticky batter onto the prepared baking sheets. I used a Tbsp sized cookie scoop. Make sure there is adequate space between the cookies on the sheet. I only baked 8 cookies per sheet. Bake the cookies for 8-10 minutes. They will spread, become somewhat shiny, develop slightly crackly tops, and the color should be uniformly a lighter color. Remove the cookies from the oven, and allow them to cool on the pan.