Sometimes you just want a fudgy cookie and sometimes it just so happens to be gluten-free. I've been eyeing these fudgy cookies for a while and thought they might be a perfect treat for all SORTS of people in my life! It's good to have a GF recipe in my back pocket, even better if it tastes good.
We were heading to friends for dinner and I was in charge of dessert. These cookies were a bonus treat. Bronwyn and I mixed them up and oh man, we weren't so sure. Really? That mix is somehow going to make fudgy cookies? Well, it sure did. We had leftover mini M&M's from the food pantry. The what? Yes, we helped at a food pantry months ago and the man who ran the event let the kids pick out some treats, our kids picked quart bags FULL of mini M&Ms. They are great for baking and we are almost out of them! These cookies come out of the oven and need some time to rest and think about themselves... but the wait is worth it.
Anyway - fudgy cookies filled with chocolate chip and mini M&Ms - give them a chance. Especially you Barb... I made something you can have!!! Isn't that great?
Brownie Cookies
We were heading to friends for dinner and I was in charge of dessert. These cookies were a bonus treat. Bronwyn and I mixed them up and oh man, we weren't so sure. Really? That mix is somehow going to make fudgy cookies? Well, it sure did. We had leftover mini M&M's from the food pantry. The what? Yes, we helped at a food pantry months ago and the man who ran the event let the kids pick out some treats, our kids picked quart bags FULL of mini M&Ms. They are great for baking and we are almost out of them! These cookies come out of the oven and need some time to rest and think about themselves... but the wait is worth it.
Anyway - fudgy cookies filled with chocolate chip and mini M&Ms - give them a chance. Especially you Barb... I made something you can have!!! Isn't that great?
Brownie Cookies
1 1/2 cups powdered sugar
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons cornstarch
2 large egg whites
1 teaspoon vanilla extract
1 cup chocolate chunks or chips
Approximately 1 cup M&Ms
Preheat the oven to 350°F.
Whisk together the powdered sugar, salt, cocoa, and cornstarch in a large bowl. Add egg whites and vanilla and stir until a thick mixture forms. It will look like it’s not enough liquid - just keep stirring, but do it carefully so you don’t spill cocoa mixture all over the place. The batter will eventually come together. It’s very, very thick. Stir in the baking chunks and nuts, if using.
Line two baking sheets with parchment paper and spray with nonstick cooking spray. Yes, even though you’re using parchment you need to spray it or grease it. You can use silicone baking mats, but spray them too. (I had better luck with parchment, but the silicone mats work just fine.)
Scoop 2 tablespoon sized balls of dough onto the cookie sheets, leaving a few inches between them. Place M&Ms all over the top of the cookies. The cookies will spread, so add as many as you can fit (about 5-7).
Bake for 11-13 minutes until most of the cookie is no longer glossy. There may still be a spot or two of glossy in the center. Let cool completely before removing from the pan using a spatula. Store in an airtight container for up to 3 days.
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons cornstarch
2 large egg whites
1 teaspoon vanilla extract
1 cup chocolate chunks or chips
Approximately 1 cup M&Ms
Preheat the oven to 350°F.
Whisk together the powdered sugar, salt, cocoa, and cornstarch in a large bowl. Add egg whites and vanilla and stir until a thick mixture forms. It will look like it’s not enough liquid - just keep stirring, but do it carefully so you don’t spill cocoa mixture all over the place. The batter will eventually come together. It’s very, very thick. Stir in the baking chunks and nuts, if using.
Line two baking sheets with parchment paper and spray with nonstick cooking spray. Yes, even though you’re using parchment you need to spray it or grease it. You can use silicone baking mats, but spray them too. (I had better luck with parchment, but the silicone mats work just fine.)
Scoop 2 tablespoon sized balls of dough onto the cookie sheets, leaving a few inches between them. Place M&Ms all over the top of the cookies. The cookies will spread, so add as many as you can fit (about 5-7).
Bake for 11-13 minutes until most of the cookie is no longer glossy. There may still be a spot or two of glossy in the center. Let cool completely before removing from the pan using a spatula. Store in an airtight container for up to 3 days.
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