The LAST place I expected to find a winning flourless cookie recipe was on a flour company’s website. No joke. But turns out they do sell some of the other ingredients. Who knew? If you want a gluten free, dairy free fudge cookie, this is it.
Note to my allergy conscious friends — these do have corn in them because of the powdered sugar. Even bags labeled 100% powdered sugar have corn starch in them. Crazy, right? But, wait! You can make your own powdered sugar simply by running your regular granulated sugar through the blender until powdery. Coffee grinders work well for smaller amounts than this recipe calls for.
Click the picture below to be magically transported to the recipe. Then keep reading below for some things I’ve noticed about this recipe.
First, I do not “stir” these cookies. I beat them. I want to unlock some more of that egg white texture. I use my kitchenaid and let it run about a minute, scraping the sides as I go.
Second, it takes more than 8 minutes to cook them through in my oven. Perhaps my oven cooks a little cool, but you can tell when these are done based on the look. The top picture is from 8 minutes in. The inside was undercooked. The bottom picture is 10 minutes in, and it was cooked all the way through. Pay attention to the crackled top.
Third, these are very easily added to. Add chocolate chips, white chocolate chips, nuts, peppermint extract, etc with ease. You can even add some flour (almond is a good one to keep these gluten free) to get a more cake-like cookie. This is now my “base” chocolate cookie recipe.
Fourth, get yourself some Cashewtopia dairy free vanilla ice cream and make yourself the most amazing ice cream sandwich. Never heard of Cashewtopia? Wha? I mean, Daniél just barely posted a spot on review of it at The Best Vegan Ice Cream. And I don’t mean just the most amazing gluten and dairy free ice cream sandwich. I mean the most amazing. EVER. The fact that it is gluten free and dairy free is just bonus. AMAZING. EVER. EAT IT.