Gluten-Free Fudgey Chocolate Cookies
Here’s my main beef about most baked goods that are gluten-free: because a lot of recipes call for rice flour, the end result tends to be on the dry side.
These are not made with any flour whatsoever, and they are insanely delicious. Fudgey, chocolatey, with a crisp shell, they remind me of a macaron more than anything else. Small wonder: the list of ingredients is almost identical to that of a macaron.
These are gluten-free cookies that will make you are missing nothing. Because you’re not.
Flourless Fudgey Chocolate Cookies
(recipe courtesy of Colin S. Ritchie)
- 3 cups icing sugar
- Pinch of salt
- 2.75 cups almond flour (or make your own in your blender using pecans, almonds, or toasted walnuts
- 4 egg whites
- .5 cup + 3 tbsp dark cocoa (sifted)
- 1 tsp vanilla
- Add the sugar, salt, almond flour, and cocoa into the bowl and mix well.
- Add the egg whites and vanilla, and mix with a mixer (paddle attachment if you have it) for 3 minutes.
- Line 2 cookie sheets with parchment paper. Drop by teaspoonfuls, leaving lots of space, about 6-8 per tray, depending on how big your cookie sheets are.
- Preheat oven to 350. Turn the heat down to 320 as soon as you put the cookies in the oven. Place one cookie sheet on the upper rack, and the second on the lower rack, one on the right, and one on the left. Bake for 7 minutes, then switch the trays. Bake for an additional 7 minutes. They are done when the tops crack.
- You could add chocolate chips to these, or white chocolate chips, dried cherries, pretty much anything that tickles your fancy and goes well with chocolate.