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Gluten Free Brownie Cookies

December 08, 2013 0 Comments

Years ago a dear friend of mine was diagnosed with Celiac disease, which means that she could no longer eat foods with gluten.  Over the years, I have learned quite a bit about this disease and the effect it has on one's diet. Because I love my friend so much, I wanted to find a cookie that we could enjoy together because I didn't want her to miss out on any sweet treats (life is too short for that!).  

This cookie is so delicious, you wouldn't think that it had any restrictions placed upon it.  It tastes like little crispy brownies, and it goes great with ice cream or dipped into a steaming cup of coffee.  Instead of flour it uses arrowroot powder which can be found at your local bulk food or health food store.  Because this recipe has a low fat content (there is no butter used), it should be under cooked to maintain a moist consistency, and they are best eaten the day they are baked (which will not be a problem, I guarantee it!).   Store any remaining cookie dough in The Smart Cookie™ so that you will always have a delicious (and if needed, gluten free) treat on hand.    

 

 

Brownie Cookies (Gluten Free) 

Makes: 20 cookies    Prep time: 15 min    Baking time: 8 - 10 min

Ingredients

  • 6 oz dark bittersweet chocolate pieces*
  • 3 large egg whites
  • 1 cup sugar
  • 1/2 tsp pure vanilla extract
  • 1/3 cup unsweetened cocoa
  • 4-1/2 tsp arrowroot powder 
  • 1/2 cup white chocolate or milk chocolate chips*
*make sure that the chocolate is certified as gluten free.

Directions 

  1. Preheat oven to 375°F.
  2. Place chocolate in a microwaveable bowl and heat on medium power for 30 second intervals until chocolate melts completely (make sure to stir in-between each 30 second interval). Once completely melted set bowl aside.
  3. Using an electric mixer on high speed, beat egg whites until they form soft peaks. Gradually beat in 1 cup sugar and continue beating until mixture appears creamy. Add vanilla.
  4. In a separate small bowl, use a whisk to combine the cocoa and arrowroot powder. Add the dry ingredients and beat on low speed just until the dry ingredients are fully incorporated with the egg mixture.
  5. Stir in warm chocolate, once mixture thickens add the chocolate chips, continue to stir until incorporated.
  6. Place rounded tablespoons of dough onto greased or parchment paper lined baking sheets.  Bake for 8 minutes (do not overbake, you want the middle to still be a little undercooked so that the result is a cookie that is chewy on the inside and crispy on the outside.) 
  7. Spread remaining cookie dough into The Smart Cookie™ and store in the freezer for future use.