Gluten-Free Chocolate Brownie Cookies

It is rather sheepishly that I admit that cookies are not my favorite dessert, nor are brownies. I know, I know, they are staples growing up, but the adult in me is more into a decadent chocolate mousse or a subtly-flavored cake. Perhaps I've eaten one too many dry, lackluster cookies in my day, but they've never sprung to mind when I'm craving something sweet (save the amazing cookie-ice cream sandwich creations by my friends Zwei Dicke Bären, or, the Two Fat Bears - now available in a gluten-free version, bless them).

However, fiending for baked goods I could actually indulge in post-celiac diagnosis, I stumbled across this recipe on Bon Appetit and thought, those look super easy. Why not? While my first batch was a bit hit or miss with the cooking time - half were not cooked in the middle, while the second round in the oven produced slightly-blackened rounds that threatened even the most secure fillings - I've since managed to whip these up several times with much-improved results. Sizing, spacing and watching them like a hawk are key. I've also discovered the addition of toasted walnuts improves on them even more. They've now accompanied me to a birthday picnic and served as a thank-you treat for the amazing folks at my Dr's office, who have put up with me being a big baby through my time as a human pincushion these last few months. This chewy, delicious and super-easy recipe has now become one of my go-tos when my sweet tooth gets the better of me.

Hope you enjoy them as much as I do!



Chocolate Brownie Cookies {gluten-free}

3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz./113g high-quality, bittersweet chocolate bar, chopped
1/2 cup walnuts, toasted and chopped (optional)

Place racks in lower and upper thirds of oven; preheat to 350°F/176°C. Sift powdered sugar, cocoa powder, and salt into a large bowl, then whisk in egg whites and egg. Fold in chocolate and walnuts. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2”/5cm apart, as these babies spread like wildfire as they cook. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, about 14–16 minutes. (note: thess can very quickly go from chewy to super crispy in a minute, so keep a close eye near the end!) Transfer baking sheets to wire racks and let cookies cool on pan to firm up. Carefully peel off baking paper and store in an airtight container for up to three days.

Makes about 2 dozen.




Adapted from this Bon Appetit recipe