I was looking for a recipe that would satisfy people who are gluten-free and vegan. I came across this one at King Arthur Flour recipes, and won everyone over! As an extra bonus, these cookies are FAT-FREE!
- 2 1/4 cups of confectioners’ sugar
- 1/4 teaspoon of salt
- 1 teaspoon of espresso powder, optional but good
- 1 cup of cocoa powder, natural or Dutch-Process Cocoa
- 3 large egg whites
- 2 teaspoons of vanilla extract
- 2 cups of chocolate chips, chopped nuts, and/or chopped dried fruit, optional
- Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky and need to be baked on a greased surface.
- Whisk together the egg whites and vanilla.
- In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.
- Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you’re using them.
- Drop the syrupy batter onto the prepared baking sheets in 3-inch circles (for large cookies) or 1 3/4-inch to 20-inch circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here.
- Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350 degrees.
- Bake the cookies for 7 minutes for smaller cookies and 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
- Remove the cookies from the oven, and allow them to cool right on the pan. When they’re nearly cool, carefully loosen them from the pan with a spatula.