Flour Free Double Chocolate Cookies

      I can't remember exactly when I found this recipe, but I do know it's from something called "Everyday With Sara Carey", and she is the editor of Everyday Food Magazine, which is the food magazine from Martha Stewart.

     These fudgey cookies are flour free (wheat free & gluten free), are so simple to make, and only have 5 ingredients (6 if you add nuts). The "flour" in these is the cocoa powder, and the use of icing sugar. 

Separating the eggs. The bowl I'm working over is where I put the white as I crack it. The bowl on the right side of photo is where I put the yolk, and the blue bowl on the left is where I dump the white into before I start a new egg in the middle bowl.

    The only wet ingredients in this cookies are the egg whites. I know, crazy-town. The even better part is that you don't need to whip the egg whites or anything-just add them in! 

      My separating eggs trick? Well, first of all, they are easier to separate when they are cold. If a recipe calls for room temperature egg whites, separate them when cold, then leave covered in a dish to come to room temp.

      My other tip? Use 3 bowls for separating! One bowl is for yolks and "mess-ups" (the eggs that you don't separate properly), one bowl is for the immediate white you have separated, and the last bowl is where you are putting your wet ingredients (so, you dump each egg white as you go). That way if you have a recipe that calls for a bunch of egg whites, you don't get to the last egg, only to have some yolk get in there, and you have to scrap the whole lot. 3 bowls. Do it.   

I decided to add nuts because I like 'em!

Super fudgey dough

Flour Free Double Chocolate Cookies

Ingredients:

• 3 cups icing sugar
  
• 3/4Cup Cocoa
  
• 5oz (about a heaping 1/2Cup) semi-sweet chocolate chips
  
• 1 1/2Cups Chopped Nuts (optional)
  
• 1/2tsp Salt
  
• 4 Egg whites (**see note below if doubling the recipe) Room temperature is best (see tip above)
  

Method:

1. Pre-heat oven to 325 degrees F. Line 2 cookie sheets with parchment.

2. Mix dry ingredient until blended

3. Add egg whites, and slowly work away at blending. It can take a while for the egg whites to start to work into all that dry stuff. The dough will be thick, but still scoop-able.

4. Scoop, or drop by heaping tablespoons onto the parchment lined cookie sheets.

5. Put both sheets in the oven and bake for 20 minutes. **At the 10 minute mark, rotate the cookies sheets so that the bottom one is on top, and the top on the bottom** The cookies are done when they begin to crack open.

6. Let cool for a few minutes before moving onto a cooling rack. 

**Note: If you double this recipe, you will need to add an extra egg white (so, instead of 8 egg whites for a doubled recipe, add 9 egg whites).

Fresh out of the oven

Delightful, fudgey insides

      These are always enjoyed by gluten free and gluten lovers alike! And, gosh,  you can't beat how darn easy they are to make!