chocolate brownie cookies, gluten free
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!
prep time
15 Min
cook time
15 Min
method
Bake
yield
Makes 2 dozen
Ingredients
- 3 cups gluten-free powdered sugar
- 3-4 cups unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1 large egg
- 4 ounces bittersweet chocolate, chopped small
- 3 tablespoons mini cinnamon chips (optional)
How To Make chocolate brownie cookies, gluten free
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Step 1Place racks in lower and upper thirds of oven; preheat to 350°F.
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Step 2Whisk 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.
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Step 3Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
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Step 4Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
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Step 5Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
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Step 6DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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