Gluten Free eating is becoming very popular as more and more people find they are gluten intolerant. I have a lot of friends who are gluten intolerant. Some of them have begged me to open up a gluten-free bakery. That’s not going to happen…but I’m obliged to post a gluten-free recipe from time to time to help. This recipe was not deliberately sought out for that reason, but more to do with the fact that they are very rich and fudgy. The gluten-free aspect is just an added plus if you are one of those people who cannot eat flour. Not a speck of flour in these chocolately fudgy cookies. Enjoy with a cold glass of milk.

When you bite into the cookie; it is crunchy and chewy on the edges and gooey and fudgy on the inside- the perfect contrast in textures….

Gluten Free Chocolate Crackles

(recipe from Epicurious)

Ingredients:

1  1/2 cups bittersweet chocolate chips  (*or bittersweet chocolate bars chopped into small pieces) (this is what I used as I did not have any chocolate chips in the house and I used Ghiradelli bittersweet baking bars and I loved the way they turned out)

3 large egg whites, room temp

2  1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 Tbsp. cornstarch

1/4 tsp. salt

1. Melt 1 cup chocolate chips (or 1 cup chopped chocolate) in a glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

2. Using an electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream. In a medium bowl: whisk 1 cup sugar, cocoa, cornstarch, and salt. On low-speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will be very stiff).

3. Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into a ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.