If a cookie is gluten-free and butter-free, it’s healthy right? Well, maybe not quite with these chocolate cookies—they are basically chocolate and sugar, but oh so divine.
I picked up this recipe at the Food52 Holiday Market last year and held on to it all this time for good reason. The cookies are so good in quite a special way. Usually flour and butter yields a chewy or cakey cookie, but omitting those key ingredients produces a rather a crispy, flaky treat that falls apart with a single bite in the best way. Let me break it down for you.
Think of the glossy, crackly, wafer-thin layer that happens on top of brownies. Now put that into cookie form. When the extra fine confectioner’s sugar and egg whites come together they create a meringue-like consistency. And who doesn’t like meringue? That’s what I thought. Put that together with chocolate chips and chopped walnuts (if you’re feeling adventurous) and here you have divine gluten-free chocolate chip cookies.
So give these babies a try and mark your calendars for this year’s Food52 Holiday Market December 3-20. I can’t wait to see what they have in store!
Gluten-free Chocolate Cookie Recipe
Yields: 24 cookies
Total Time: 20 minutes
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 egg whites
- 1 teaspoon vanilla extract
- 2 1/2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional, if you choose to include walnuts omit 1/2 cup chocolate chips)
- Preheat the oven to 350º F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look kinda goopy with a lot of chocolate chips—this is okay!
- Using a small cookie scoop or spoon, plop batter onto the baking trays, about two-inches apart. They will spread a bit. Bake until the cookies are cracking on the surface, about 15 minutes.
- Let cool for ten minutes on the trays then carefully transfer to cooling rack. Store in covered container for three days at room temp.
Recipe from Food52.