Brie’s
Gluten-Free Savannah Chocolate Chewy
2 ¼ cups
powered coconut sugar
1/2
cup + 1 tbsn cocao powder
2 Tbsp
Namaste Foods Gluten-Free Perfect Flour Blend
3 egg large
whites
1/8
tsn baking powder
¾ tsn
vanilla extract
2 tbsn
melted virgin coconut oil (preferably whole kernel unrefined)
Generous
pinch of sea salt
8 oz
chopped roasted pecans (optional)
Preheat
oven to 325 F°. Line cookie sheet with parchment paper. Place sugar, cocao,
flour, baking powder & salt in a 1.5-2 L glass bowl (such as Pyrex or
Corningware) and beat with stainless spoon until well blended. Beat in egg
whites, 1 at a time, scraping bowl as necessary. Add vanilla & melted
coconut oil and beat until smooth. Fold in pecans if desired.
Drop
by heaping measured tablespoon onto sheets, leaving 2 inches between cookies
for spreading. Bake 1 sheet at a time for 15 minutes, turning sheet around
halfway through baking time. Remove from oven; cool on paper. Place cookies on
paper in freezer, freeze for 1 hour.
Remove
from freezer, peel paper off cookies. Store in an airtight container. These
don't keep very long, so eat quickly - as if that is a problem!
Make 2
dozen.
Gottlieb's
Chocolate Chewy
Confirmed
original recipe:
12 oz
powered sugar
1 1/4
oz cocoa
2 Tbsp
all purpose flour
3 egg
whites
8 oz
chopped pecans
Preheat
oven to 300. Line cookie sheet with parchment paper. Place sugar, cocoa and
flour in mixer bowl and beat until well blended. Beat in egg whites, 1 at a
time, scraping bowl as necessary. Beat at high speed for 1 minute. Beat in
pecans.
Drop
by tablespoon onto sheets, leaving 2 inches between cookies for spreading. Bake
1 sheet at a time for 15 minutes, turning sheet around halfway through baking
time. Remove from oven; cool on paper. Place cookies on paper in freezer,
freeze for 1 hour.
Remove
from freezer, peel paper off cookies. Store in an airtight container. These
don't keep very long, so eat quickly - as if that is a problem!
Make 2
dozen.
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