I have a few friends on a gluten-free diet. Chocolate Soufflé Cake is really my go-to gluten-free dessert, but I feel the need to expand my horizons. I have had a couple of failures in the past- most memorably a gluten-free berry clafoutis. 😦 Happy to say that these cookies were a success! They were crisp on the outside and sweet, chocolatey, chewy, and tender on the inside- difficult to believe that they were flourless. We ate them as is, but they would be wonderful with a bowl of ice cream too- and still gluten-free. This recipe was adapted from Joie de Vivre. Delicious!
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 tsp coarse salt
- 2 large egg whites
- 1 large egg
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees (on convection). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well blended. Add in the egg whites, egg, and vanilla extract; mix until well combined.
- Fold in the chocolate chips.
- Drop heaping full tablespoons (I used a large cookie scoop) onto the prepared baking sheets, spacing each cookie 2 inches apart.
- Bake for 12 minutes, until cookies are puffed and crackled, rotating sheets once during the baking.
- Remove from oven and allow to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely. Store in an air tight container at room temperature.
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