It’s easy to make these decadent, chewy, chocolatey, fudgey, gluten-free brownie cookie creations. However, you will have trouble keeping them on a plate. They make the perfect pairing with a cold glass of milk, fresh brewed cup of hot coffee or tea.
3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon salt
2 large egg whites
1 large egg
4 ounces gluten-free bittersweet chocolate, chopped
3 tablespoons cacao nibs
Place oven racks in lower and upper thirds of a preheated (350 degree) oven. Whisk powdered sugar, cocoa powder and salt in a large bowl. Next whisk in egg whites and egg. Fold in bittersweet chocolate and cacao nibs.
Spoon batter by the tablespoonful onto 2 parchment lined baking sheets two inches apart.
Bake, rotating baking sheets top and bottom once until cookies are cracked, puffed and appear set along their edges. Transfer baking sheets to wire racks and let cookies cool on sheets until cookies are firm.
Makes two dozen chocolaty, rich cookies that are simply delicious.