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! 

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. 

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!