For the past couples of weeks we've been trying to eat healthier in the ol' Shomo household. I know how heavy Christmas can be for me - especially if I'm spending it in England and catching up on all my favourite foods like I am this year! So, as a consequence, I haven't been baking as much. Well, today I decided that we needed some Christmas cheer and I was going to bake - the result was Chocolate Fudge Crinkle Cookies! Bonus, they also look Christmassy with their powdered sugar coating! They're not only naturally gluten-free but also dairy free. So eat away my coeliac friends!
Chocolate Fudge Crinkle Cookies
Ingredients
- Oil spray
- 1 1/2 cups bittersweet chocolate chips (I use dairy-free Enjoy Life ones!)
- 3 large egg whites
- 2 cups powder sugar/confectioners sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon corn starch
- 1/4 teaspoon pink salt
Directions
- Preheat oven to 350F.
- Spray oven sheets with your oil spray.
- Place 1 cup of the chocolate chips into a bowl ad microwave until melted. Do this slowly, so you don't burn the chocolate. Then leave to the side to cool.
- Using a mixer, beat the egg whites in a bowl til they become soft peaks.
- Then beat in 1/2 cup powdered sugar, continuing to beat until mixture looks like a marshmallow creme.- In a separate bowl, mix together 1 cup powdered sugar, cocoa, cornstarch and salt.
- Slowly add the dry mixture to the egg white mixture until it's all mixed well.
- Then add the slightly warm melted chocolate and the rest of the chocolate chips (1/2 cup.)
- Dough should then become stiff. If it's not, refrigerate for at least 25 mins.
- Place the last 1/2 cup of powdered sugar into a bowl.
- Roll the mixture into 1 tablespoon sized balls, then roll into the powdered sugar coating all sides.
- Roll them until all dough is used.
- Space them equal distance apart on the oven sheets.
- Bake until puffed and the tops cracked (around 10minutes.)
- Cool on the baking sheets before moving to a cooling rack.
- ENJOY!
No comments :
Post a Comment