Gluten-Free Chocolate Puddle Cookies
Everyone, meet my new favorite cookie. Deep, dark and delicious, they also happen to be gluten-free. And butter free. Did I mention how crunchy-chewy-delicious they are? They’re made of egg whites, powdered sugar, cocoa and toasted walnuts, but don’t come across as meringues, and aren’t as ridiculously sweet as one would think they’d be. They’re crackly on the outside but wonderfully chewy and intensely dark, likely due to my Callebaut cocoa – completely devoid of butter but loaded with nuts (read: healthy fats). I’ve seen versions with pecans, but I jammed them with nice fresh walnuts. Next on my to-do list: pecans or toasted hazelnuts. Trust me: make these. 1 Tbsp. good vanilla extract
Preheat oven to 350F.
Toast your walnuts or pecans, cool them and roughly chop them. In a large bowl, stir together the powdered sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.
Line a baking sheet with parchment and drop the batter in large mounds (about 2 Tbsp. each – I used a heaped soup spoon) spacing them well away from each other – no more than 6 cookies per sheet. Bake for 13-15 minutes – they will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.
Makes 18 large cookies.
Laura Levy is from a small coastal town in the Northern California wine country where culinary excellence and seasonal freshness are a way of life. She now lives in the mountains of Colorado with her husband and 6 year old son. Laura is a marketing professional and food writer who loves to share her favorite collection of recipes on her popular food blog, Laura’s Best Recipes . Paula Jones is a freelance food writer, recipe developer, food photographer, Italophile and self proclaimed Nutella-holic. Her blog, bell'alimento (Italian for beautiful food) focuses on seasonal, simple and satisfying authentic Italian recipes. She currently lives in North Carolina with her husband and their three energetic children, with hopes of one day returning to the Northern Italian countryside to reside in a quaint little villa.Recipe Sugar Cookies - News
These are big cookies, and they spread a lot. The batter is very sticky – it will seem like too much in the way of dry ingredients to the egg whites you'll add, but trust me, they work. Powdered sugar is much fluffier than its granular counterpart,
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Dessert Recipe: Sugar Cookies | The Frugal Flambe
There are some days when I literally wonder if I am somehow secretly related very closely to Paula Deen. No, it’s not because my hair is a beautiful silver, and I don’t have a southern accent. I do, however, have a certain penchant for anything made with butter. I can’t help but want as much of it as possible in my dishes. Now, for the sake of those cringing at this confession, I do rein myself in on a regular basis. There’s just one recipe that I don’t think twice about when adding butter: sugar cookies. In reality, they’re really butter cookies with sugar on top, but merciful heavens, who cares?! They’re so good!
(And for those who are wondering, the little one eating that sugar cookie is none other than our kiddo, Aaron. Fun, right?)
In a bowl, cream butter and sugar. Beat in vanilla. Combine baking soda, flour, and salt; gradually add to the creamed mixture. Roll dough into walnut sized balls. Fill a small bowl with sugar. Using a drinking glass, dip the bottom of the glass into the sugar, then flatten a cookie. Repeat until all cookie dough balls are flattened. Bake for 8-11 minutes in a 350 degree (f) oven. Do not allow cookies to brown. Cool on a wire rack.Do you have a fave sugar cookie recipe? We’d love to see it in the comments.
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well I have a recipe for v.sugar cookies but they are little PUFFY for sandwich use, I bet we could solve that.
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