In another installment of yummy gluten free eating – we made a very fun and quick cookie. There’s no fat in these cookies and no gluten. There are still calories, but that’s the way it goes sometimes…
You cannot substitute regular sugar for the powdered sugar. Powdered sugar also has cornstarch in it (it’s an anti-caking agent) and the cornstarch helps give some stability to the ingredients. If you do not have powdered sugar you can use 1 cup regular sugar with 1 teaspoon cornstarch (and then you can blend it to make it super fine, but it should work with the regular sugar crystals). This could be a 3 ingredient recipe – the vanilla, chips and nuts are all optional. And I still haven’t done my taste test with and without vanilla – I think (and I’m not sure) that the cocoa masks the vanilla flavor, so I think you do not need the vanilla. And, speaking of vanilla I’m making 20 batches of homemade vanilla extract – we’re having everyone for Thanksgiving so we’ll be giving them out as favors… (and it’s 32 cents an ounce to make it yourself as opposed to $2.50 (for a 2 ounce jar at Giant it costs $5)!
Chocolate Fudgy Cookies (Gluten Free)
- 3 cups powdered sugar
- 2/3 cup cocoa
- 2 egg whites
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 1/2 cup nuts (optional)
Preheat oven to 350 degrees. Mix powdered sugar and cocoa together and then add the egg whites and mix until combined. Add the vanilla, chips and nuts. Drop by the teaspoon onto a cookie sheet lined with baking paper. Bake for 8-10 minutes. Makes about 3 dozen cookies. When done the finished cookie have a fine crunch and shine to them.