Thursday, October 27, 2016

Yummiest Dark Chocolate (gluten free) Cookies EVER!

The Headlines:


These may look like something you've tasted...

BEWARE - they're not!

They're BETTER!



Sometimes looks can be deceiving.  Like on Halloween.  You may dress up like a French Maid but you don't clean for a living!

Kinda like this cookie recipe.  It looks like something you've had before.  Maybe even something your sweet Grandma used to make.  But guaranteed - it's not!


Why?  First of all, there's no butter or flour in them.  And therefore, I guess, not that many calories.  You could maybe call it a "skinny" cookie... but I think it makes them sound too boring.  Which these are NOT!   See, kids below having LOTS of fun!

SO, without flour or butter - how do they work you ask?  It's the cornstarch.  And the chocolate.  Yea, those 2 things.  But here's the deal.  You're not missing anything in these cookies.  They are truly stupendous... even with just a couple ingredients!  I couldn't even stop eating the batter (which I never do) - it was outrageous chocolate goodness, as was the cookie itself.

See, I found this recipe a while ago and have been wanting to make it ever since.  This Fall Break we finally pulled the trigger and my kids were stoked (obvi, above)!  It was first published here: on Picklee.com but I tweaked it just a tad.  Not much.  That awesome gal gets most of this credit!

Here's What You Need:
coconut oil (non-stick spray)
1 tblspn cornstarch (nope, no gluten in here)
1 1/2 cups dark chocolate chips
3 egg whites
2 1/2 cups powdered sugar (make sure you get the gluten free kind - some pow sug's have starch in it)
1/2 cup unsweetened cocoa powder
1/4 tspn salt

Here's What You Do:
Set oven to 350 degrees.  Line a cookie sheet (or 2) with parchment paper.   Or use that spray I mentioned above.  Melt 1 cup of dark choc chips in a micro proof bowl, set aside.  Take a large bowl, 3 egg whites and beat them with an electric mixer until stiff peaks form.  Add in 1 cup powdered sugar.  Mix until it's not quite as "stiff" anymore.  Then, in a separate bowl blend salt, cocoa powder, cornstarch and another cup of powdered sugar.  Now, take that mixture and slowly add it in the egg white bowl.  Grab the 1/2 cup of choc chips and pour those into the melted chocolate, then add that to your cookie dough.  SaveSaveSaveSave

Now, scoop little balls of dough and roll them into the rest of your powdered sugar. About 22-24 times.  They look like this:


Bake for 10-12 minutes.  This is a tad tricky.  They can get a little over-cooked if you keep them in a couple minutes long (12 or longer) or they can be slightly under-cooked if you get them out too early (10).  So experiment.

But in the end you'll have these little dollops of melty, yummy goodness.  I'm telling you, Scary!  Scary good.


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