I was making flourless chocolate cakes and cookies long before I ever heard the phrase “gluten-free.” Now, with so many people adopting a gluten-free diet and the proliferation of gluten-free products, blogs and cookbooks, I feel like I was a little ahead of the curve.
Well, not really. But I do love flourless baking. The end products are delicate and rich, and a bit different from your average baked goods. Flourless cakes tend to be moist and dense. Cookies chewy.
Gluten-Free Chocolate Chewies are a favorite cookie of mine. I like their lacy look, and that they are crispy at the edges and chewy in the center. Think brownie, but thin. This isn’t a cookie that will last for days or survive in the freezer. The chewies are meant to be made, then eaten.
The trick with the dough is to make sure it isn’t too wet or dry. So how do you know? Make them once. It will become apparent. The dough should look like a thick pudding. A lumpy pudding because of the chocolate chips.
Give the dough drops plenty of space on the cookie sheet because they spread about twice their size. Let the cookies cool completely before attempting to remove from the baking sheets. You can use a spatula but work gently. I actually peel them off by hand.
Another thing, read through the ingredients on your cocoa powder to make sure there is no flour included. It’s unusual but possible. This will not affect the cookies but if you are on a gluten-free diet, this could bother you.
- 1½ cup confectioners’ sugar
- ⅓ cup unsweetened cocoa power
- Pinch of salt
- 1 or 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together confectioners' sugar, cocoa powder and salt.
- Add the vanilla extract, and one egg white and whisk until you obtain a thick but moist batter. If it seems too thick, add the second egg white.
- Fold in the chocolate chips.
- Scoop batter by the tablespoon onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit.
- Bake for 12 to 14 minutes, until the tops are glossy and they begin to crack.
- Let the cookies cool completely before removing from the baking sheet with a spatula.
- Store in an airtight container at room temperature for up to 3 days.