Chocolate Crinkle Cookies

People hear the words “gluten free” and instantly think, gross.  So I have stopped telling them it’s gluten free until after they’ve eaten.  And raved about how good it is.  Gluten free, baby.  😉

This recipe is no exception.  In fact, these are to die for.  No grains whatsoever.
The key to not being able to eat what the majority of the population eats, is to have things on hand that you can have.  These will become a regular sweet in our house!

Ingredients:
1 1/2 cups bittersweet chocolate chips, divided {I use these so they are dairy free}
3 large egg whites
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/4 tsp salt

Directions:
Preheat oven to 350 degrees.  Spray 2 large baking sheets with nonstick spray, or use a silpat liner.  Melt 1 cup chocolate chips in microwave, stirring twice, about two minutes.  Cool.

Using electric mixer, beat whites in a large bowl to soft peaks.  Gradually beat in 1/2 cup powdered sugar.  Continue beating until mixture resembles soft marshmallow creme.

Wisk 1 cup powdered sugar, cocoa, cornstarch and salt in medium bowl to blend.  On low speed, beat dry ingredients into meringue.

Stir in lukewarm chocolate and 1/2 cup chocolate chips.  Refrigerate until dough is stiff.  Place 1/2 cup powdered sugar in a bowl.  Roll 1 rounded tablespoon into a ball; roll in sugar, coating thickly.  Place on prepared baking sheet.  Repeat with remaining dough; spacing 2 inches apart.  Bake until puffed and tops crack, about 10 minutes.  Cool before removing.

Try not to eat the whole sheet.  But I won’t judge you if you do.  🙂

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