Whether you’re forgoing gluten for medically necessary reasons or for nutrition benefits, a gluten-free diet can be challenging.
Goodbye cereal, cupcakes, croissants and more.
Eating gluten-free, though, does not mean you have to give up all your favorite treats. Rather, thanks to our friends The Quarter Life Cooks, cookies can stay firmly in our diets (where they should be!) – if you have this recipe anyway!
They’re so delicious even the gluten eaters among you will want to whip these suckers up! Can anyone say homemade Valentine’s Day present, perhaps?
“Free” Chocolate Cookies
Makes about 20 large cookies
1/2 cup walnut halves
1/2 cup sliced almonds
2/3 cup unsweetened coconut
2 1/4 cups sugar*
3 tablespoons cornstarch*
1/4 cup plus 1 heaping tablespoon unsweetened cocoa powder (I prefer natural but you can use Dutch process)
large pinch salt
1/2 cup dark chocolate chips (optional)
3 large egg whites, at room temperature
*Note: you can also make these simply with 2 1/4 cups powdered sugar instead of granulated sugar + cornstarch, but we couldn’t find confirmation on the powdered sugar box that it really was gluten free, so we played it safe.
Preheat the oven to 325°F. Spread the walnuts on a baking sheet and bake them for two minutes. Add the almonds to the tray and bake for 3-4 minutes more until the nuts are fragrant and just barely golden. Transfer to a bowl to cool. When cool enough to handle, break the walnut halves unevenly into smaller pieces. Spread the coconut on the baking sheet and toast it for 3-4 minutes until slightly golden. Add it to the bowl of nuts.
Combine the sugar and cornstarch in a blender. Process on high speed for several minutes until the mixture is quite flaky and no longer very gritty.
Transfer the sugar to a large bowl. Whisk in the cocoa powder and the salt, then add the walnut-almond-coconut mixture and the chocolate chips if using and stir to combine. Add the egg whites and stir just enough to moisten all the dry ingredients.
Spoon about two tablespoons of batter onto a parchment-lined baking sheet in a circle, leaving several inches between cookies as these spread a lot.
Bake for 12-14 minutes, turning the baking sheet once. The cookies will spread and puff up and become slightly crusty and crackled. Cool on a baking sheet.
For more yummy recipes, visit biggirlssmallkitchen.com