delicious gluten-free cookies

I don't know if they were supposed to look frosted, or maybe I didn't mix up the batter enough, but they are great!

Chocolate Brownie Cookies

Makes 24.  These are gluten free if you make sure the powdered sugar is gluten-free.  I found this in the January 2014 issue of Bon Appétit magazine.  They can be baked 3 days in advance and stored airtight at room temperature.  I found little containers of cocoa nibs near the checkout at Trader Joe’s.  Be warned, whisking this batter takes a lot of arm power!

            3 c. powdered sugar                             2 large egg whites

            ¾ c. unsweetened cocoa powder          1 large egg

            1 tsp. kosher salt                                  4 oz. bittersweet chocolate, chopped

                                                                        3 Tbs. cocoa nibs

Place racks in lower and upper thirds of oven; preheat to 350 degrees.  Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cocoa nibs.  Spoon batter by tablespoonfuls onto 2 parchment-lined baking sheets, spacing 2” apart.

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14 – 16 minutes. 

Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).