Monday, April 7, 2014

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! 

Equipment:
Cookie sheet
Parchment paper
Mixing bowl, measuring cup, mixing spoon, measuring spoon
Large mixing bowl

Ingredients and Procedure: 

Mix together: 
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. 

Add*: 
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!