OOEY GOOEY Chocolate Chip Cookies – Gluten Free!

This recipe came to me through one of my networking excursions and I wanted to share it here. I did get permission first and I have added her link to the bottom of the post.

Check out her blog and you just might find something interesting. I have changed nothing, so any mistakes are in the original.

OOEY GOOEY Chocolate Chip Cookies – Flourless (Almost better than eating batter)

Yield: 24 cookies. (One serving)
Prep Time: 25 min, Cook Time: 14 min (Eating time: 1 minute per 5 cookies, including chewing)

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips (Sample the chips first to make sure they are really chocolate)

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely (place in freezer to shorten cooling time), and store in an airtight container for up to 3 days. (Your stomach is not airtight but if you eat them immediately you don’t have to worry about airtight . . . or 3 days)

*If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, (for delicate, ahem, tastes) so gently peeling the paper away from the cookie works best. (or simply lick them off the parchment to save time)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s