Gluten-Free Chocolate Cake Cookies Recipe

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Gluten-Free Chocolate Cake Cookies Recipe

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I need to avoid gluten and have tried transforming my favorite recipes to fit my diet. I came up with these cakelike cookies, and no one ever guesses that they’re gluten-free.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 2 cups confectioners' sugar
  • 1/2 cup plus 3 tablespoons Dutch processed cocoa powder
  • 2-1/4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg whites
  • 2-1/2 teaspoons Kahlua coffee liqueur
  • 1 cup chopped walnuts, toasted
  • Additional confectioners' sugar

Directions

In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts.
Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 300° for 10-14 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar. Yield: 2 dozen.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Chocolate Cake Cookies in Taste of Home Christmas Annual Annual 2013, p114

Nutritional Facts

1 cookie: 82 calories, 3g fat (0 saturated fat), 0 cholesterol, 29mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2 cups confectioners' sugar
  • 1/2 cup plus 3 tablespoons Dutch processed cocoa powder
  • 2-1/4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg whites
  • 2-1/2 teaspoons Kahlua coffee liqueur
  • 1 cup chopped walnuts, toasted
  • Additional confectioners' sugar
  1. In a large bowl, combine the confectioners' sugar, cocoa powder, cornstarch and salt. Stir in egg whites and coffee liqueur until batter resembles frosting. Add walnuts.
  2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 300° for 10-14 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Dust with additional confectioners' sugar. Yield: 2 dozen.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Chocolate Cake Cookies in Taste of Home Christmas Annual Annual 2013, p114

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