I found this great recipe for deep dark chocolate cookies from Bon Appetite that is naturally gluten-free! They are really moist, sweet, and chocolaty like flourless chocolate cake minus the butter!
The recipe called for bittersweet chocolate, but I only had semi-sweet so I cut down the sugar to 3/4 of a cup, which was still plenty. I made 26 little cookies. Also my oven cooks super hot so I put it at 350, but the first batch still burned a little on the edges so I turned it down to 300 for the 2nd batch with turned out much better.
Makes 26 servings
- 1 1/2 cups semi sweet chocolate chips
- 3 large egg whites
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cups powdered sugar
- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
- Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 3/4 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 3/4 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
- Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
They are only 61 calories each, but they sure don't taste like it. They get a C nutritional grade, which is passing right?