Yesterday morning I woke up and wanted to make my kids something sweet for breakfast.
But, what about Anna? She has to have gluten-free! So, after some researching and putting on my thinking cap, I came up with a gluten-free double chocolate brownie cookie—and it was a success!!
I kept the gluten-free information to myself and my early-bird daughter, Abby. I told her not to tell Anna these were gluten-free, so we could surprise her.
Groggily, Anna walked down the stairs and saw me removing the cookies from the parchment paper. I glanced in her direction and asked, “You want me to fry you an egg this morning?”
She just grinned and said, “But, Mom! Those look sooooo good!”
Her sister couldn’t hold it in any longer, “They’re gluten-free, Anna!” After much disbelief, Anna broke out into a huge grin and couldn’t wait for the first cookie. I felt like super-mom that morning and will definitely make these again. Not to mention, these brownie cookies made my whole house smell like chocolate!
Would you like to surprise your kids with some yummy brownie cookies? OK, here’s the recipe! Enjoy and let me know how your batch turned out!
Gluten-free, Soft Batch, Double Chocolate Brownie Cookies
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
dash of salt
3 large egg whites, room temperature
1 Tablespoon vanilla sugar or vanilla extract
1 teaspoon gluten-free baking powder
1 1/2 cups gluten-free semi-sweet chocolate chips
1/4 cup water (you can omit this if the batter is already moist enough, like a brownie batter. The size of your egg whites is what makes the difference in the moisture. The water just adds a little more for easy mixing).
1 cup chopped nuts, optional
- Preheat oven to 350 degrees Fahrenheit.
- Line cookie sheets with parchment paper.
- Next, add all dry ingredients, except chocolate chips and nuts, into large bowl and stir until fully incorporated.
- Now, add egg whites and vanilla extract. If the batter is too dry add the 1/4 cup water. Stir until moistened and gently fold in chocolate chips. Drop batter by Tablespoons onto parchment lined cookie sheets. Each cookie should be about 1 inch apart.
- If desired, sprinkle each cookie with 1/2 teaspoon chopped nuts.
- Bake for 15 minutes and let cool. Careful when removing these, as these are delicate cookies. You want to let them cool completely before gently removing them. Sometimes the waxed paper sticks, so gently pull that off as well.
These are amazingly moist and fudgy! No one will dream they are gluten-free! Yields= 24 cookies.
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