More and more people are avoiding gluten, so here’s a recipe for some delicious gluten-free chocolate cookies that everyone will love. If you’re also avoiding nuts, leave them out and add more chocolate chips.
1/3 cup cocoa powder
1½ cups icing sugar
½ tsp salt
1 tsp arrowroot
2 large egg whites
1 tsp vanilla essence
½ cup chocolate chips
1 cup chopped nuts (macadamias, walnuts, pecans, almonds or a mix)
Maldon sea salt
With a hand whisk, mix the first six ingredients until smooth. Mix in the chocolate chips and nuts. I used macadamia nuts and didn’t chop them, so they were quite chunky. Line a large shallow baking tray with baking paper or use a silicone baking mat as I did. Preheat the oven to 180°C. Spoon the cookie mixture onto the tray, using about a tablespoonful for each cookie and placing in compact blobs. They will spread to about double the width.
Sprinkle a few flakes of Maldon sea salt on each cookie then bake for 12 minutes. Don’t overcook – they will firm up when cool and you want them to be a bit chewy in the middle.
Cool completely before removing from the tray and storing in an airtight container.
Makes about 15.
