Let me take a moment to describe these cookies to you. First off, they are CHOCOLATE. Pure, smooth, rich, fudgey, and CHOCOLATE. These cookies are very light, yet have a very full flavor. They also have a hint of espresso in them, perfectly bringing out the darker tones of chocolate. The cookies are also super light and moist, and they aren't all that bad for you (my excuse for polishing off more than three in a sitting). Plus they are flourless-which has lots of benefits. They are especially good for people who have Celiac's disease (allergic to gluten). Story time!
Last year, my best friend found out she was allergic to gluten AND dairy. A horrible combination. When she told me, the first thing I did was research everything on gluten free and dairy free baked goods. I discovered the wondrous almond milk, delightful coconut oil, and gluten free flour. I didn't even know that was possible! With my new knowledge and new foods, I found a great variety of baking recipes to try. (Serious brownie points right there, no pun intended) I'm just trying to make sure that no matter what, she doesn't feel left out because no one wants to not be able to eat a perfect cookie right?
Anyways, I made this recipe a while back, and I cannot wait to make it again. It's actually pretty simple. And while it's not dairy free too (there are egg whites) you can easily make it so by using egg substitute. This recipe is my altered version of King Arthur's Flour's recipe.
Chocolate Fudge Flourless Cookies:
2 1/4 cups confectioner's sugar
1/2 teaspoon salt
1 1/2 tsp espresso powder
3/4 cup cocoa powder
1/4 cup dark cocoa powder (I used Hershey's special dark chocolate)
3 large egg whites
2 1/2 tsp vanilla extract
Extra Confectioner's Sugar, for dusting
Directions
Preheat the oven to 350 degrees Fahrenheit. Line 2 or 3 baking sheets with parchment paper.
Combine sugar, salt, espresso powder, and both cocoas into a large mixing bowl. Whisk together until combined.
Add the egg whites and vanilla. Mix until smooth and shiny. Spoon 1-2 teaspoon size drops of batter onto the baking sheets. Bake for 6-8 minutes, until the cookies form small cracks on the tops of the cookies. Let cool completely. Dust with confectioner's sugar when cool. Bon Appetit!
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