Gluten-Free Chocolate Cookies

12 Days of Cookies
– Day 10 –

I will fully admit that I’m bad about finding healthy alternatives to baking, or rather, alternative ingredients for my baking. I don’t pay much attention to sugar-free, gluten-free, etc. as it’s admittedly not my forte. I found this recipe on Food52, though, and was curious because not many cookies can claim to be “gluten-free” unless they use a non-wheat flour. Much to my surprise, these don’t contain any flour at all!

These whip together in seconds and are held together by egg whites. I found the recipe fun and easy to alter as well, some variations of which I’ll include at the end of the recipe. They bake up quickly in 15 minutes flat, and they stay crunchy and chewy for days.

I do want to make note that people with a severe gluten intolerance need to be careful as powdered sugar does contain cornstarch, and to varying degrees, so if your body is super sensitive to gluten these still might affect your stomach. If you’re just trying to eat gluten-free, though, these will be a perfect cookie to try!

Gluten-Free Chocolate Cookies

Gluten-Free Chocolate Cookies
Adapted from Food52
Yield: 1 1/2 dozen cookies (slightly heaping #50 scoop)

2 1/2 cups powdered sugar
1/2 cup 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 (see note)

1. Preheat oven to 350 degrees F (176 degrees C) and line a cookie sheet with parchment paper or a Silpat.

2. Using an electric mixer, mix the powdered sugar, cocoa powder, cinnamon and salt on low until combined. Add the egg whites and vanilla, and mix on low for a few minutes until the batter comes together. Fold in the chocolate chips.

3. Scoop dough onto prepared cookie sheets, spacing 2 inches apart. If batter doesn’t flatten, press down with fingers to flatten a bit. Bake in preheated oven for 15 minutes, or until the surfaces are cracked.

4. Allow cookies to cool for 10 minutes on tray before removing to a cooling rack. Store in an airtight container for up to 4 days.


Variations:

1. Chocolate Peanut Butter – Add 2 Tablespoons peanut butter to the batter before folding in the chips.

2. Orange Chocolate – Fold in 1/8 teaspoon Boyajian Orange Oil to the batter before folding in chips.

3. Chocolate Almond – Remove 1/2 cup chocolate chips and replace it with slivered or sliced almonds. For extra almond flavor, also fold in 1/4 teaspoon almond extract.

4. Chocolate Coconut – Remove 1/2 cup chocolate chips and replace it with shredded coconut.

5. Spiced Chocolate – Replace the cinnamon with 1/8 teaspoon cayenne.


Cook’s Notes

The original recipe calls for semisweet chocolate chips, but I found this to be very sweet since the batter is mainly composed of powdered sugar. I used half 60% chips and half semisweet chips and enjoyed that flavor balance. Feel free to play around with different chocolates until you have your desired taste!

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