Hey guys! So some of you asked for some gluten free recipes so here I am! What’s better than starting my Gluten Free recipes with some Gluten Free Chocolate Cookies? Nothing is better than cookies if it’s up to me!
So this gluten free cookie recipe relies on powdered sugar, cornstarch and cocoa powder as the main dry ingredients that’s why i’s gluten free.. it doesn’t have any flour in it.
The top is shiny and cracked because of the egg whites and they have a bit of crispy outside with a very chewy inside which is exactly what you need in a cookie right?
On a side note, I once forgot these cookies unwrapped in anything overnight and the next day they were crispier on the outside and the center still chewy. So these cookies ARE EVEN BETTER THE NEXT DAY. Just saying.
Gluten Free Chocolate Cookies
- 1 cup powdered sugar
- 1/2 cup cornstarch
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 1/4 tsp salt
- 2 large egg whites
In a bowl, combine the sugar, cornstarch, cocoa powder, vanilla and salt. Add the egg whites and whisk everything until no lumps remain. To get this cracking top, whisk the batter for 3-4 mins ( I did it by hand). Batter should be at ribbon stage so making ribbons when it falls from the whisk.
Preheat your oven to 180°C and line your baking pans with parchment paper.
Put around 1/2 tbsp of batter for each cookie n the pan. Space them a bit. Leave them in the pan for 10 mins before baking (they will form a skin so they don't spread much). Make some lines with a knife in the skin formed to get different cracked tops.
Bake in preheated oven for 10 mins only, the top should be dry and starting to crack. Take them out of the oven and let them cool in the pan for another 10 mins before attempting to remove them