Allergy season is hitting hard at our house these days.
With that, comes the need for my girl cherub to have a gluten free diet.
We've done gluten free before, but she's been able to tolerate gluten back in her diet.
Since she's suffering so bad with seasonal allergies, her immune system is sensitive and gluten is being bad . . .very bad to her right now!
Shame on gluten!
It took us about two meals to figure out that we needed to remove the culprit.
It may be for a short time, or it may be more long-term . . .we'll just listen to her body and go with what's best for her.
With that said, it's Mother's Day tomorrow and our lunch dessert got changed to accommodate my cherub.
Wow! What a mom I am!
Isn't that just the life of a mom!
I made these tonight (ummm, yes, you read that right! I made my own dessert for Mother's Day!)
The Mr. and I shared a cookie and he said, "This tastes just like a brownie cookie!"
I'm thinking we hit a jackpot!
Also, I'm thinking they're a lower fat cookie choice!
It's a win-win cookie!
Flourless Chocolate Cookie
3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature
Preheat oven to 325 degrees.
In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. (I used my silpat baking sheets and it worked beautifully). Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
You can dust with powdered sugar when cookies are cool, if desired. We didn't desire!