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chocolate brownie cookies, gluten free

Photo and recipe from: http://www.epicurious.com
review
Private Recipe by
Annacia *
Moose Jaw, SK

If a fudgey brownie and chewy chocolate chip cookie had a baby, it would be this outstanding creation. I wasn't aware that powdered even had gluten so I checked and found this:" The simple answer to your question is the kind of starch they use. Most use cornstarch or tapioca starch, neither of which contain gluten, so most powdered sugar shouldn't contain gluten. If the type of starch isn't listed, don't buy that product.". Who knew!

yield serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For chocolate brownie cookies, gluten free

  • 3 c
    gluten-free powdered sugar
  • 3-4 c
    unsweetened cocoa powder
  • 2 tsp
    espresso powder
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    kosher salt
  • 2 lg
    egg whites
  • 1 tsp
    pure vanilla extract
  • 1 lg
    egg
  • 4 oz
    bittersweet chocolate, chopped small
  • 3 Tbsp
    mini cinnamon chips (optional)

How To Make chocolate brownie cookies, gluten free

  • 1
    Place racks in lower and upper thirds of oven; preheat to 350°F.
  • 2
    Whisk powdered sugar, cocoa powder, espresso powder, cinnamon and salt in a large bowl, then whisk in egg whites, vanilla and egg; fold in chocolate and cacao nibs.
  • 3
    Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
  • 4
    Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
  • 5
    Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
  • 6
    DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.
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