Well, it’s been a long time guys. All I can say is that life happens. School is in full blast, I am no longer allowed to eat any gluten, and soon no dairy. Yup. But in the meantime, here are some cookies that will knock your socks off (guaranteed), and meet everyone’s gluten free needs! And now to have delicious, super fudgy, gluten free cookies, you probably don’t even need to run to the store. All basic ingredients for one fabulous cookie.
Now that’s not to say that I’d make these just because they’re gluten free and convenient and incredibly easy. I make these because they are fudgy. They are full of dark chocolate. Not to mention the chocolate chips and the toasted coconut. They are truly a winner. But lets talk fudge for a minute. I love fudgy things. Not goopy, undercooked, cakey, gooey, or any other abominations trying to pass for my favorite texture. But these, my friends, have the perfect, fudgy consistency. Perfect. They are also great after algebra, another reason to get in the kitchen!
Note: you can leave out the coconut and the chocolate chips, just use one less egg white.
Flourless Coconut Fudge Cookies (GF)
2 1/4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 cup (3 oz) dark cocoa powder
4 large egg whites
2 tsp vanilla extract
3/4 cup sweetened shredded coconut, toasted
2/3 cup semi-sweet chocolate chips
Preheat oven to 350F. Line two baking sheets with parchment paper, or grease with cooking spray.
Stir together all ingredients until smooth. Dough should be like thick batter.
Drop dough by a tablespoon or a medium cookie scoop onto prepared baking sheets. Flatten slightly.
Bake the cookies for about 8 minutes, turning halfway through baking time.
They should have shiny, crackly tops.
Remove the cookies from the oven, and allow them to cool on baking sheet.
Yield: 16 cookies.