In the words of my old roommate, Hoy hoy!
(It’s like “hello,” but more…jolly.)
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.
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.
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 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.