Chocolate Cookies (Gluten-Free Passover-Friendly)
Recipe: #16346
December 14, 2014
Categories: Desserts, Cookies, Dropped, Passover, Oven Bake, Gluten-Free Low Cholesterol, Low Fat, Vegetarian, Chocolate, Kosher Dairy, more
"After many failed attempts experimenting with flourless cookie recipes I happily found one that actually tastes great and has great texture, a perfect cookie for your Passover table, these do puff up while baking but will sink after cooling at any rate they are delicious bunches of chocolate goodness!"
Original is 28-30 servings
Ingredients
Nutritional
- Serving Size: 1 (28.3 g)
- Calories 111.7
- Total Fat - 2.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 2 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 1.5 g
- Sugars - 21.5 g
- Protein - 1 g
- Calcium - 7.8 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350. Line a cookie sheet with parchment paper then spray the paper with Pam spray, and set aside.
Step 2
In a mixing bowl, stir together the confectioners sugar and cocoa. Add two egg whites and the coffee. Stir until combined. Batter should be like a very thick brownie batter. If batter is too thick, add another egg white (or if needed another one) to achieve the correct consistency.
Step 3
Gently stir in the chocolate chips.
Step 4
Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.
Step 5
Bake at 350 for 13-14 minutes, until tops are crackly.
Step 6
Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
