We had a lovely time with Chris (my husband's bandmate, who lives in Missouri), his wife Ali and Chris' parents yesterday. It's so nice when the four of us are in the same state and can get together, even if just for a day. We went to a Main Street Festival in the suburban town of Dallas where Chris' parents live...so cute! And warm outside, but the music and smells of deep-fried everything made up for the Texas heat. We had dinner at their grill/pool afterward, so I brought along shrimp risotto (recipe later), lime shortbread and these cookies. Ali doesn't do gluten, so this is one of my first attempts to make a gluten-free cookie. After taking one bite, it turns out this was one of my FAVORITE grocery store treats when I was little. I accidentally found the recipe! And it's so easy...you probably have all of the ingredients in your pantry and fridge.
Gluten-free Double Chocolate Cookies
These cookies are giant and the chewiest things you'll ever sink your teeth into. They are perfect for those with wheat allergies or Celiacs, or just a great alternative to a cookie tray of boring sugar and chocolate chips. Easy, quick, so good.
Adapted from here and here
3 cups powdered sugar
3/4 cup cocoa powder
1 1/4 cups chopped nuts (I used almonds)
3/4 to 1 cup chopped chocolate (I chopped semisweet chocolate chips a little)
4 egg whites
1 t. vanilla extract (optional)
Preheat oven to 325. In a large bowl, whisk together powdered sugar and cocoa powder. Then, add the nuts and chocolate. Lastly, add the egg whites and vanilla (optional). Stir together until dough is all moistened and has come together. (It will be lumpy.)
Line two baking sheets with parchment paper. Using a 1/4 cup or an ice cream scoop, scoop the dough onto the baking sheets, with only 6 or 7 cookies on each sheet. (Leave lots of space in between, because these cookies are giant!!)
Bake at 325 for 22--25 minutes, or until tops are crackled and cookies are not runny. Let cool on the baking sheets for 2 minutes, then carefully transfer them to a cooling rack. Eat when cooled.
STORAGE: Store cookies at room temperature in an airtight container or zipper bag.
Happy eating!
Laurel
Gluten-free Double Chocolate Cookies
These cookies are giant and the chewiest things you'll ever sink your teeth into. They are perfect for those with wheat allergies or Celiacs, or just a great alternative to a cookie tray of boring sugar and chocolate chips. Easy, quick, so good.
Adapted from here and here
3 cups powdered sugar
3/4 cup cocoa powder
1 1/4 cups chopped nuts (I used almonds)
3/4 to 1 cup chopped chocolate (I chopped semisweet chocolate chips a little)
4 egg whites
1 t. vanilla extract (optional)
Preheat oven to 325. In a large bowl, whisk together powdered sugar and cocoa powder. Then, add the nuts and chocolate. Lastly, add the egg whites and vanilla (optional). Stir together until dough is all moistened and has come together. (It will be lumpy.)
Line two baking sheets with parchment paper. Using a 1/4 cup or an ice cream scoop, scoop the dough onto the baking sheets, with only 6 or 7 cookies on each sheet. (Leave lots of space in between, because these cookies are giant!!)
Bake at 325 for 22--25 minutes, or until tops are crackled and cookies are not runny. Let cool on the baking sheets for 2 minutes, then carefully transfer them to a cooling rack. Eat when cooled.
STORAGE: Store cookies at room temperature in an airtight container or zipper bag.
Happy eating!
Laurel
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