I feel like people with food allergies sometimes get the short end of the stick. We take for granted that we are able to eat whatever we like without any issues, cookie season is here along with cookie exchange parties and finding a decent gluten free cookie is no easy feat. I have a family member who has a gluten allergy, so i’m always trying to incorporate some kind of treat that is gluten free, so that she feels like shes part of fun. This past weekend we decorated Christmas cookies with my daughter sophia and her cousins. I made traditional cutout sugar cookies, but then I also wanted to provide a cookie for my gluten intolerant family member. This is how this recipe was born, it is a very decadent cookie and you won’t even know you were eating a gluten free cookie. This cookie is easy peasy and worth giving it a try. Hasta la proxima!
In a bowl melt chocolate chips 30 seconds at a time stirring after every 30 second interval. Keep doing this until the chocolate is completely melted. Set it aside to cool down slightly.
In a bowl with the whisk attachment, whisk the egg whites until it begins to form soft peaks.
Now gradually add 1 cup of powder sugar, to the egg whites and mix until it becomes fluffy and shiny then add the vanilla extract.
In a bowl whisk together the rest of the powder sugar, cocoa powder,cornstarch, cinnamon and salt. Whisk until combined.
On low speed beat in the dry ingredients then by hands stir in the melted chocolate.
Once combined add the chocolate chips and mix until incorporated.
In a small bowl add about 1 cup of confectioners sugar. With a cookie scoop, scoop the chocolate cookies and then roll in the confectioners sugar. Then place on a baking sheet. Make sure to spread them out, this cookies spreads a lot.
In a 400 F bake your cookies for 8 to 10 minutes. Remove from oven and let cool completely! These are quite decadent and are very fragile while they are warm.
GF Chocolate Crinkle Cookies
Recipe adapted from Genius Kitchen
- 1 cup chocolate chips divided
- 3 large egg whites, room temperature
- 2 cups powdered sugar plus more for rolling
- 1/4 c unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Melt 1/2 cup chocolate chips in glass bowl in microwave, 30 seconds at a time. Stirring between each interval. Cool slightly.
- In a bowl with a whisk attachment beat egg whites until it forms soft peaks. Gradually beat in 1 cup powder sugar. Continue beating until mixture becomes shiny, then whisk in the vanilla extract.
- Whisk 1 cup of powder sugar, cocoa powder, cornstarch, cinnamon and salt. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips.
- With a cookie scoop, scoop out cookie dough into balls and roll in the reserved confectioners sugar, making sure to separate the cookies 2 inches apart on the baking sheet.
- In a 400 F oven bake cookies for 8 to 10 minutes, they will spread and the tops will crack. I recommend you let them cool, so that they set up because the cookies are quite soft straight out of the oven. Enjoy!