Recipe by GourmetChris
Utterly flourless, simply gluten-free, almost fat-free, and absolutely delicious. The egg whites give these cookies a lovely chewy texture, and cocoa powder packs a serious punch. From the King Arthur Flour web site, slightly modified.
Top Review by The Gluten Free Princess
These cookies were a hit a Labor Day cook-out. I searched (at the last minute) for a gluten-free, cholesterol-free dessert to bring to the cook-out to accomodate all dietary restrictions. Thanks GourmetChris for posting this recipe. The cookies were very tasty. They are chewy, but not too chewy and they pack a powerful punch of chocolate. All the women asked for the recipe. I love the fact that they are gluten-free and cholesterol-free!
- 2 1⁄4 cups confectioners' sugar
- 1⁄4 teaspoon salt
- 1 cup cocoa powder (Dutch-process or natural)
- 3 egg whites
- 2 teaspoons vanilla extract
- 1⁄2 cup milk chocolate chips (optional)
Directions See How It's Made
- Whisk together the sugar, salt, and cocoa.
- In a medium-sized mixing bowl, stir together the egg whites and vanilla.
- Add the dry ingredients to the egg whites, and mix at low speed of an electric mixer for 2 minutes. The batter will seem dry at first, but will become shiny and smooth as it mixes.
- Cover the bowl, and refrigerate the batter for 3 hours, or up to overnight.
- Preheat the oven to 350°F.
- Grease (or line with parchment paper) two cookie sheets.
- Gently stir in chocolate chips, if using.
- Drop by ping-pong-sized balls onto cookie sheets.
- Bake for 12 minutes, reversing baking sheets (top/bottom) once during cooking.
- Cool 5 minutes in pans before transferring to wire rack.