March 9, 2016

Gluten-Free Chocolate Cookies

Gluten-Free Chocolate Cookies | The Naptime Chef

Earlier this winter I took these cookies to a friend who is gluten-free. I was in charge of dessert and wanted to bring something light and easy, something to nibble on that wouldn’t weigh us down. I did a lot of research in all my favorite cookbooks and online and this recipe popped up in many iterations. The jist: it is a chocolate meringue-style cookie filled with spices and chocolate chips. They are delicious! In fact, they are so good I made them again recently to take to a friend.

The batter couldn’t be simpler to pull together and the key is letting them bake for the allotted time and being very gentle with them as they cool. The original recipe calls for cinnamon. The second time I made them I decreased the sugar and added a pinch of chili powder too. I can already see these becoming a mainstay around here. I can even see them with a nice thick layer of ice cream in the middle this summer!

Gluten-Free Chocolate Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This is adapted from Food52.

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  • 1 ¾ cup confectioners’ sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 2.5 cups semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper, lightly oil the parchment, and set aside.
  2. In the bowl of a large standing mixer beat the sugar, cocoa powder, cinnamon, and salt on low until just combined. Then, beat in the egg whites until the batter is completely smooth and glossy. It doesn’t need to be whipped until the egg whites are stiff or anything, so this shouldn’t take long. Use a wooden spoon to stir in the chocolate chips.
  3. The batter will be very runny which is fine. Use a cookie scoop to put blobs of batter on the parchment paper. Bake the cookies for about 15 to 20 minutes, or until they are slightly puffy and cracking on the surface.
  4. Remove the cookies from the oven and let them cool for about 10 minutes on the cookie sheet. Then transfer them to a wire rack to cool completely. Store in an airtight container.

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