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 their lips down-turned and pouty.
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. And, therefore normal mind.
I thought I might though. No more homemade cookies? Brick oven fired pizza? What’s a little (real) foodie to do?
Back then, there wasn’t as many options and replacements as there are now, so this funny little thing happened. I just started eating more veggies and protein and real food. As my default. And after a short time, I kind of just lost the taste for cookies and pizza. Like fluff. That just would make me hungrier.
I say all this, because it’s rare when I make cookies these days. Or make them, and then want to eat more than one before I share them. I’m no angel- I just know my body and self better… that a glass of wine or really good cocktail is usually way more enjoyable and joyful for me. So, I keep it simple.
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.
Note, if you try to remove the cookies when they are warm, they’ll stick ad break. Patience, darling. It’s worth it.