Flourless Double Chocolate Cookies

T'is the night before Christmas, and when Santa makes his way to the house tonight we will wow him with the most delicious cookies in the world.  They are toasty, chewy, and gooey. They are sooo chocolately. And amazingly, they are gluten and dairy free, made with just 6 ingredients that you probably have in your pantry right now. You should go make some...

 

Double Chocolate Cookies

3 cups powdered sugar

1 cup unsweetened cocoa

1 teaspoon sea salt

1 teaspoon vanilla extract

2-3 egg whites

1 cup semi-sweet or dark chocolate chips

Preheat oven to 325 degrees

Whisk together the sugar, cocoa and salt. Add vanilla and egg whites, 2 first, adding a third if needed. The consistency should be very dense, but moist. Stir in the chocolate chips. 

Line a sheet pan with parchment paper and lightly coat with non-stick spray (a silicone mat is not advised).  Portion cookies in tablespoon sized dollops, bake for 13 minutes, until the top cracks, and the cookie is soft, but set.  Allow to cool on a rack on the paper.  

They've been really riled up over the past few days. I was so happy to catch this sweet moment.

I want to wish all of you a very Merry Christmas and relaxing winter break, even if it's just for a few days.  I've been spending a lot of time with my family just enjoying the holidays, taking a little time away. After the new year I'll be back full steam.  Until then...xo, Heather

The Leftovers

First off, thank you to everyone who reached out to me about Monday's post.  I received so many supportive comments, here and on Facebook, some about standing up for ourselves in difficult social situations, some about being a better person to the people in our lives that truly matter, and worrying a little less about the feelings and perceptions of total strangers.  It's that part that I'm really thinking about right now.  In that spirit, here's a little post about spending time with the people that matter, and making something sweet together. 

Jasper is home from school for a few more weeks, so he and I are trying to fill the long days with projects and adventures.  On Monday we did some baking, using up the ends of berry containers in fun combinations with our new biscuit recipe from the tomato cobbler which resulted in a kind of farmer's market scone. This is so easy to do and the ingredients are limited to your imagination/what you have on hand.  We split the recipe into 3 parts, added about a cup of fruit to each batch.

3 cups flour

3 teaspoons baking powder
2 teaspoons sea salt
1/2 cup sugar
1 cup butter or vegetable shortening (I love this brand)
1 1/3 cup milk or plain almond milk 

2-3 cups berries

Preheat oven to 350 degrees

Whisk together flour, baking powder, salt and sugar. Cut in butter/shortening, then stir in milk.  

Portion out 1/2 cup dollops onto a lined sheet pan and bake for 30 minutes until crispy at edges, toasted on top, and soft at center.