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!
yield
serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For chocolate brownie cookies, gluten free
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3 cgluten-free powdered sugar
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3-4 cunsweetened cocoa powder
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2 tspespresso powder
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1/2 tspground cinnamon
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1 tspkosher salt
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2 lgegg whites
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1 tsppure vanilla extract
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1 lgegg
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4 ozbittersweet chocolate, chopped small
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3 Tbspmini cinnamon chips (optional)
How To Make chocolate brownie cookies, gluten free
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1Place racks in lower and upper thirds of oven; preheat to 350°F.
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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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3Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.
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4Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
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5Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).
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6DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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