We are family with pretty diverse dietary requirements including one child who is gluten-free. After years of getting bad sinus infections and tummy aches a few times a year, we took her to the doctor last spring for a full range of allergen testing.
The results as we suspected, showed a gluten intolerance and the doctor suggested we go gluten-free for a month. Just to see… Well, the impact of going without gluten was dramatic. The dark circles under my daughter’s eyes disappeared, her usual autumn allergies never transpired and no tummy aches since then. Her transition to a gluten-free diet has been remarkably easy due to the wealth of resources and new products. While we feature a wide range of cookie recipes here at the National Cookie Network, you can expect we’ll have more gluten-free recipes as we continue this journey.
As a lover of all things chocolate this chocolate cookie is one of our favorites. It is both clean and gluten free. Arrowroot powder is available in most health food stores, Whole Foods and Amazon.com
- Olive oil cooking spray
- 6 oz dark bittersweet chocolate
- 3 large egg whites
- 1½ cups Sucanat, divided
- ½ tsp vanilla extract
- ⅓ cup unsweetened cocoa
- 4½ tsp arrowroot powder
- Preheat oven to 375°F
- lightly mist the cookie sheet with Olive oil spray.
- Melt the Chocolate then set aside.
- Beat egg whites until they form soft peaks.
- Gradually beat in 1 cup Sucanat until mixture is creamy.
- Add vanilla.
- In a separate bowl, combine remaining ½ cup Sucanat, cocoa and arrowroot powder, then beat into egg whites on low speed.
- Stir in warm chocolate and continue stirring gently until mixture thickens.
- Place rounded tablespoons of batter onto prepared baking sheets and bake for 10 minutes.
- Alllow to cool slightly before transferring to cooling racks.
- Nutrients per cookie: Calories: 90, Total Fat: 3 g, Sat. Fat: 1.5 g, Carbs: 16 g, Fiber: 1 g, Sugars: 14 g, Protein: 1 g, Sodium: 15 mg, Cholesterol: 0 mg.
Photo credit: Chiot’s Run