Gluten Free Chocolate Nuggets (Kosher for Passover)
Thank you King Arthur Flour for the basic recipe!
This cookie is made in one bowl, mixed with a spoon, baked on a parchment paper lined pan. Prep is 10 minutes, clean up is faster! This couldn't be easier!
Mixing bowl, measuring cup, mixing spoon, measuring spoon
Large mixing bowl
Ingredients and Procedure:
3 large egg whites
1 cup confectioner's sugar (available for Passover)
2 Tbsp vanilla sugar
1 cup unsweetened cocoa
The mixture will be sticky, but will come together and look like thick fudge frosting.
1 c chocolate chips
1 c chopped walnuts
Mix well and drop by the tbsp, onto a cookie sheet that has been lined with parchment paper. The mixture will make 18-24 medium size cookies.
Bake in a pre-heated oven, 350 degrees, for about 9 minutes. The chocolate will begin to look set and dry.
Slide the parchment off of the cookie sheet and cool the cookies completely on the parchment.
Remove the cookies by sliding a metal spatula under the cookie. Store in a closed container, with either parchment or waxed paper between layers.
* I think that chocolate chips and dried cranberries would work as well. If anyone tries this, please let me know!