Hello Everyone! Today's recipe is wonderfully simple, and
delicious. I really enjoyed it. The cookies are a little temperamental
though. You CAN NOT under-cook them. I accidentally did with my first batch, and
they fell apart. The cookie dough will
be more loose than usual, but don't worry.
They will turn out fine.
Gluten Free Fudge
Cookies
3 cup
powdered sugar
3/4 cup
unsweetened cocoa powder
1/4 teaspoon
salt
4 large
egg whites
1 T. pure
vanilla extract
1/2 cup
semisweet mini chocolate chips
Directions
Preheat the oven to 350°F.
Line two baking sheets with silicone baking mats. Spray mats
with nonstick cooking spray. You can also line with parchment paper.
In a large bowl, whisk together the powdered sugar with
cocoa powder and salt. Stir in the
vanilla and egg whites. Whisk just until
the batter is moistened. Stir in the
chocolate chips.
Scoop the batter by the tablespoonful onto the baking
sheets. Leave enough space between each cookie for them to spread (about 2 ½ ”
of space between each cookie).
Bake for 8-10 minutes.
Let the cookies cool completely on the baking sheet, and
store in an airtight container for up to 3 days. Enjoy!
I hope those of you who can't have gluten enjoy these
cookies! They truly are delicious!
I made these cookies today. We are having a family over from our church tomorrow that eats Gluten Free. Everyone in my family likes it, except my brother. He isn't into Gluten Free. It is all mental. Very good! Mmmmm! ~Abby
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