I found this recipe ages ago on the blog Everybody Likes Sandwiches. These cookies are delicious and I make them all the time. These are not gluten free cookies or Kosher for Pesach cookies, they are normal, every day cookies that just so happen to be gluten free/Kosher for Pesach. Got it? These are yummy. They're fudgy/nutty cookies that also have a meringue like texture. You could use any nut of your choice. This time I made them with almonds, but I usually make them with walnuts or pecans. In fact, if you want to be adventurous, you don't even have to use nuts. You could use chocolate chips/coconut/mint chips/anything or all of the above instead. In fact, the recipe that I adapted this from called for sunflower seeds and cocoa nibs. Enjoy these on Passover/Enjoy these on Easter/Enjoy these with your gluten free friends/Enjoy these with your allergy-free friends/Enjoy these any day of the year!
chocolate puddle cookies
1) 3 c icing sugar (aka powdered sugar)
2) 2/3 c cocoa
3) 1/2 t fine sea salt
4) 1 c toasted almonds (chopped)
5) 4 large egg whites
6) 1 t vanilla extract
Preheat oven to 350F. In a large bowl, mix together icing sugar, cocoa, and salt. Add in nuts. In a small bowl, stir together the egg whites and vanilla and then pour into the nut/cocoa/sugar mixture. Stir until everything is well combined.Line cookie sheets with parchment or silpat and then drop batter using a tablespoon. Bake for 13-15 minutes. You will know that they are ready when the cookies lose their shine and become matte. Wait until cooled before you lift the cookies off the tray (using a spatula) and place them on the cooling rack.If you move them to soon you will find yourself with a chocolatey (delicious) mess.
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