Very Chewy Triple Chocolate Cookies (GF!!)

In the words of my old roommate, Hoy hoy!

(It’s like “hello,” but more…jolly.)

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I’m writing this post from the midst of a storm of activity. We’re unveiling an updated menu at the shack tomorrow (gulp! today?!), so that means painting signs, updating the computer system, training people on the new stuff, etc. Plus, Shorty and I just got a new house! We’re moving, y’all. And we don’t do anything halfway, so of course we’re remodeling before we move in. And I’m taking a class on JavaScript (wut? HAHA). And I just started training for the half-marathon. And, AND! We got a new puppy, Zeek. Click here for a pic!

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I guess I’m telling you all this because it means I don’t want to research reasons to eat gluten-free cookies with coconut sugar, I just want you to make them and eat them and like it. Mmmkay? As I’ve mentioned, cleanses are great, and so are stories, but sometimes you just need a sugar fix.

You can make these cookies using regular powdered sugar, and if you’re new to the gluten-free/anti-refined sugars kind of eating, I kind of recommend it. The coconut sugar is fun, but it does have a chewy, raisiny (as a friend said) vibe, and I bet going with straight powdered cane sugar would taste more familiar to those not used to baking with coconut flour and the like.

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To make powdered coconut sugar, I ground regular granulated coconut sugar in my spice mill. I’d like to say I planned this all along, but I really just started this recipe before realizing I had not a speck of cane sugar in the house. Coconut sugar it was! If you decide to use regular powdered cane sugar, substitute it one-for-one. Regular old Hershey’s cocoa powder should work fine too, just like in the original recipe I was working from.

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Very Chewy Chocolate Cookies (Gluten-Free)
Makes about 20 cookies
Adapted from Bon Appetit’s Brownie Cookies

3 cups powdered coconut sugar
¾ cup cacao powder, unsweetened
2 egg whites
1 egg
1 teaspoon coarse salt
4 oz. bittersweet chocolate, roughly chopped
3 Tablespoons cacao nibs

Made 20 cookies

1. Rearrange oven racks so that one is in the top third of the oven and the other is in the bottom third. Preheat oven to 350 F.

2. Whisk together powdered coconut sugar, cacao powder and salt.

3. In a separate bowl, lightly beat egg and egg whites together. Whisk eggwhites into the sugar mixture, and gently fold in chocolate pieces and cacao nibs.

4. Use a Tablespoon measure to scoop cookies (at least 2 inches apart–they swell a lot) onto greased cookie sheet. Bake for 14-16 minutes, switching cookies sheets halfway through the cook time, for even baking.

5. Cool cookie sheets over a wire rack, as cookies will be too soft to remove from the pan immediately after baking. Store up to three days.

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5 comments

  1. These look beautiful (also assuming they taste scrumptious).

  2. Hi Randle! I’m a skillcrush alum and GF. Thought I would come visit your blog. Recipe looks yummy! But no coconut flour etc? That’s it? If so, I’ll be making it this weekend. :-)

    1. Hi Juliet! Thanks for stopping by! Right, these have no flower at all — the eggs are keeping them together. I was amazed too!

  3. […] The Gluten-Free! Very Chewy Triple Chocolate Cookies […]

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