gluten smuten

 

I’ve never been one for health food crazes. I’ve never ‘been on a diet’, I just try to avoid drive-thrus and eat my broccoli. A coworker of mine mentioned his family was trying to go gluten-free. I didn’t know what that meant, and while the all-knowing  google has shed light on what gluten is, I still am not totally clear on why people avoid gluten unless they allergic to it—besides the fact that avoiding gluten means avoiding lots of carbs but let’s call a spade an Atkin’s diet spade. So of course that very same day I am perusing pinterest when I see these cookies and am stunned by their shiny, scrackly, chocolate goodness. I went to repin it for myself and realized underneath the picture and see it says “gluten free” and I thought “who wants their cookies to be—” ohhhhh. So I made these. For my coworker and his health kick. For myself and my sweet tooth. For the gluten sensitive. And for all those people out there who broke up with gluten because “it’s not you, it’s me”.

gluten free double chocolate crinkle cookies
from chocolateandcarrots.com (who got it from someone, who got it from someone else….)

3 cups powdered sugar
2/3  cup unsweetened Hershey’s dark chocolate cocoa powder
1/8 tsp. salt
4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
cups 60% cacao chocolate chips*

*for a less intense chocolate flavor, try these with regular cocoa powder and semisweet chips

  • Preheat the oven to 350°F.
  • Set aside two baking sheets with silipat mats or parchment paper.
  • In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
  • Whisk in the vanilla and egg whites, one at a time.
  • Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency.
  • Stir in the chocolate chips.
  • Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
  • Bake for 12-14 minutes, until the tops are glossy and lightly cracked (I would recommend 13 minutes). Allow to cool before trying to get them off the pan.
  •  Make about 30 cookies. Enjoy!

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