My younger daughter was reviewing a chocolate cookie recipe for me, and she explained her roommate was gluten-free. So I had to try again. I went on line and found this on “My-gluten Free Kitchen” by Michelle Palin; the results were so darn good that I’m putting this recipe out or my readers. Chocolate level: 9. The texture is a little different, but the cookie is still tasty. I hope you like them.
2 3/4 cups powdered sugar
3/4 cup cocoa powder
3 large egg whites
2 teaspoons vanilla
3/4 cup mini chocolate chips
1/2 cup dark chocolate chips
1/4 teaspoon salt
Heat oven to 350.
Mix powdered sugar, cocoa, and salt on low until mixed. (Be careful: this can create a clean-up on aisle 5 situation.)
Add egg whites and vanilla and mix.
Using a spatula, add chocolate chips.
Refrigerate for 15 minutes.
Scoop by the spoonful on parchment-lined cookie sheet.
Bake for 12 minutes; cookies should crack on top when done.
Move parchment to cooling rack.