Gluten-Free Chewy Chocolate Cookies

Chewy chocolate cookie goodness

I have jumped on gluten-free bandwagon! I started avoiding gluten mostly out of curiosity. I wanted to see if I would feel different, or better, if I didn’t consume it as much as possible. It is still too early to tell, but it hasn’t been as difficult as I imagined it would be.

Stack 'em up – inhale!

This recipe contains no flour, however, it does contain nuts and egg whites, so it is not completely allergy safe. What they are is moist, chewy and packed with amazing chocolate flavour. They are so rich and satisfying that you’ll only need to eat one. OK, maybe two!




Gluten-Free Chewy Chocolate Cookies
Based on this recipe at Martha Stewart.com

Makes 24 cookies
Ingredients
3 cups icing sugar, sifted
3/4 cup cocoa
1/2 teaspoon salt
3/4 cup dark chocolate chips
3/4 cup sweetened shredded coconut
1 cup almonds, chopped and toasted (method below)
4 egg whites

Method

1. Pre-heat oven to 325°F. Place chopped almonds on a cookie sheet and place in the oven, shaking it occasionally, until fragrant – about 10 minutes. 
2. In a large bowl, whisk together icing sugar, cocoa and salt until combined. 
3. Stir in coconut, chocolate chips and toasted almonds and stir until combined. 
4. Stir in eggs whites very gently until just combined. Do not over mix. 
5. Drop by heaping tablespoonful onto parchment lined cookie sheets, about 2” apart. 
6. Bake for 15-18 minutes, turning pans halfway through, until tops of cookies are shiny, cracked and dry to the touch. 
7. Cool completely on a wire rack. Store in an airtight container.