It’s been about 3 years since I’ve been gluten-free [the root-cause cure for my out-of-nowhere, un-curable-by-medication, hypothyroidism]. People always ask me if I miss it, with a very concerned look on their face.

No. Never, actually, I say.

Because to be honest, nothing will ever taste as good as being medication free. And like I’m in my normal body again, with great energy and my joy back.

I thought I might though. No more homemade cookies? Brick oven fired pizza? What’s a little (real) foodie to do?

But these.

These little chocolate things.

Let’s just say, there was 3 in a row. Smiling the whole time.

And perfect for a little holiday treat with crushed mints on top. If they make it that far. 

Flourless Chocolate Crinkle Cookies (GF)

Makes 24 cookies.

Recipe adapted from ihearteating.com 

4 egg whites

3 cups powdered sugar

3/4 cup cocoa powder

1/2 cup mini chocolate chips (or dark chocolate, finely chopped)

1 tablespoon vanilla extract

pinch of sea salt

 

Preheat oven to 350 and line 2 baking sheets with parchment paper. Mix powdered sugar and cocoa powder together. Add vanilla, sea salt and egg whites. Stir well to combine. Add chocolate chips and continue to stir.

Scoop 1 teaspoon sized balls of batter and space evenly on the baking sheet. Bake for 10-12 minutes or until they begin to crinkle and crack slightly. Remove and let cool completely before removing from the sheet.

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