Gluten Free Chocolate Cookies

Gluten Free Chocolate Cookies

These are delicious, and a must try!

Lately I have been abstaining from my nightly glass of wine with dinner. Thus I have been noticing a sweet tooth for chocolate, and have been scouring the internet for delectable recipes. This recipe comes from 101 cookbooks. She recommends using organic powdered sugar, and dutch processed cocoa powder. I used both along with organic eggs and vanilla.

The toasted walnuts make them special. Toast the walnut halves in a heavy bottom pan, watching them closely. Once they are starting to turn slightly darker, and you can smell them remove from pan and let cool.

The cooking time can be tricky you don't want to over or under bake these cookies - under bake, and they are too floppy and crumbly, over bake and your cookies will cool to a crisp. I experimented and with 2 Tablespoons of batter per cookie 13 minutes was perfect.

No mixer needed just a bowl and wooden spoon.

* 3 cups walnut halves, toasted and cooled, then coarsely chopped
* 4 cups of powdered sugar
* 1/2 cup plus 3 Tablespoons of unsweetened cocoa powder
* 1/2 teaspoon fine sea salt
* 1 Tablespoon of good quality vanilla extract

Directions

1. Preheat Oven to 325 degrees. Prepare your baking sheets by lining with parchment paper, or silpat sheets.
2. Make sure your walnuts have cooled a bit, then chop coarsely and set aside.
3. Sift together your sugar, cocoa, and salt.
4. Stir in the nuts.
5. Add the egg whites and vanilla. Stir to combine well.
6. Bake until they puff up. The tops should get glossy, and then crack a bit- about 12-15 minutes. ( 13 minutes was perfect for mine)

Comments

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