With all the wheat allergies out there today, these are a perfect cookie to satisfy your gluten-free sweet tooth. Despite the name, which smacks of unappetizing dietary restrictions, these cookies are actually really tasty and quite decadent (think rich, flourless chocolate cake so often featured on restaurant menus). In fact, I was down right impressed with these cookies. They came out something between a light, crispy meringue and and ooey gooey brownie. Admittedly, they are a bit of a baking paradox, but are really, really yummy and I hope you’ll give them a try.
Ingredients: (modified from 101cookbooks.com) Makes a dozen or so cookies
1.5 cup toasted pecans or walnuts (rough chopped)
2 cups powdered sugar
1/4 cup cocoa powder
2 large egg whites (the batter should be runny so add a third egg white if needed)
1 Tblsp vanilla extract
1 cup chocolate chips (optional)
Directions: Preheat oven to 350. Line a cookie sheet with parchment paper. In a bowl, whisk together ingredients until batter is well combined, smooth, and runny. Make sure roasted nuts have cooled before adding them to the batter. Since the batter is runny, leave plenty of room between the cookies. Bake for 12-15 minutes until cookies have puffed up a bit and the tops begin to resemble a glossy and cracked shell.
Serve with milk and try your very best to share!
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