When five-month-old Norah had persistent skin rashes, her mommy Melissa tried many topical treatments, natural and otherwise, in an effort to avoid a prescription solution. She finally discovered the link between her own consumption of gluten and her breastfed baby’s rashes. For now Melissa is eating a gluten-free diet in hopes that Norah will eventually outgrow her sensitivity to gluten.
Melissa searched for a gluten-free alternative to brownies, one of her favorite treats, and found a recipe that she tweaked with several ingredients. Here’s her version of chocolate-y cookies that are delicious, gluten or not:
Gluten-Free Double Chocolate Peanut Butter Cookies
1 1/2 cups chocolate chips, divided
3 egg whites
2 1/2 cups powdered sugar, divided
1/2 cup cocoa
1 TBS cornstarch
1/4 cup peanut butter
1 tsp vanilla
1/2 tsp salt
Preheat oven to 350 degrees. Grease two large cookie sheets. Melt one cup chocolate chips in microwave, cool slightly. Bring three egg whites to room temperature, then beat them until soft peaks form. Add melted chocolate chips and mix well. Add two cups powdered sugar, cocoa, cornstarch, peanut butter, vanilla and salt; mix well (will be very stiff dough).
Stir in 1/2 cup chocolate chips. Pour remaining 1/2 cup powdered sugar in a separate bowl. Roll dough into small balls, coat in powdered sugar and place on pan 2″ apart.
Bake 10-12 minutes or until cookies are cracked and puffy. Let cool 10 minutes before removing from pan.
Note: I couldn’t taste the peanut butter in these.
Betcha can’t eat just one!
Is someone in your family eating gluten-free? Leave a comment…
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