These cookies are naturally gluten-free. Think flourless chocolate cake in a meringue cookie form.

Now that I’ve gotten your attention, you’ve probably already scrolled down and taken a look at the recipe and are perhaps surprised by the amount of sugar. But before you leave, let me assure you that that is the correct amount of sugar.

Think about it.

We’re using pure, unsweetened, cocoa in this recipe, and over half a cup at that! That’s a lot of concentrated, bitter stuff you know. The amount of powdered sugar used is just enough to make it a bittersweet type chocolate flavor, since we’re not using presweetened chocolate. If we were using a block of bittersweet chocolate, chances are that would be the only sweetener used, but we’re not using that.

Also, keep in mind that powdered sugar will about double in volume when ground into a powder. So technically, 1 cup of granulated sugar will make about 2 cups of powdered.

Make sense?

Sure it does.

So don’t try to decrease the sugar amount and expect the cookies to turn out the same. They won’t. I’ve already tried. They came out soggy and flat as a pancake. No lie. Not to mention they were bitter. One work: Yuck.

With the correct amounts of each ingredient, these cookies bake up like a meringue on the outside with a wonderfully chewy, fudgy, rich, deep chocolate inside.

Hungry yet?

Enjoy!

Sarah

Gluten-Free Chocolate, Coconut Chewies

Ingredients:

• 2 ounces organic cocoa, about 1/2 cup plus 3 tablespoons
• 11 ounces powdered sugar, about 2 3/4 cups
• 1/4 teaspoon salt
• 3 egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/2–1 cup dried, unsweetened flaked coconut

Directions:

Preheat oven to 350 degrees F. Grease cookie sheets with palm shortening or line with parchment paper.

Stir dry ingredients (except coconut) together in a stand mixer fitted with a whisk attachment.

On low speed, add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes until the batter has thickened.

Gently and briefly fold the coconut in. Don’t mix it in completely.

Drop batter (about the side of a rounded measuring tablespoon) onto a prepared cookie sheet. Bake for 13–15 minutes. Cookie should be puffed and cracked. You can let the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: 30–40 cookies
Preparation Time: 15 minutes

Ingredients:

• 2 eggs
• 2 cups pumpkin puree*
• 1/8 cup coconut oil
• 1/4 cup honey
• 1/4 cup molasses
• 1 teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1 teaspoon vanilla extract
• 4 cups rolled oats
• 1/2 cup dried coconut, shredded
• 2 teaspoons sesame seeds, optional
• raisins or dried cranberries

Directions:

Preheat oven to 350 degrees F.

Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices, and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.

Using about 1/8 cup (2 tablespoons) per cookie, place 15–20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 Craisins per cookie.

Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3–5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.

*Add another cup of pumpkin, if desired, for a moister cookie.

Recipe submitted by Sandra, Highland, UT.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free

Coconut Cream Chocolate Chip Cookies

Ingredients:

• 4 eggs
• 2 tablespoons coconut oil
• 3/4 cup raw honey OR 1 cup  sugar
• 16 ounces (2 cups) Coconut Cream Concentrate
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 cup chocolate chips, optional
• 1 cup walnuts or pecans, optional

Directions:

Preheat oven to 350 degrees.

Beat oil and sugar (or honey) together (5 minutes), add eggs one at a time until completely incorporated, then mix for another 2–3 minutes.

Add  Coconut Cream Concentrate, vanilla, and baking soda and mix 3 minutes until well combined and no specks of Coconut Cream Concentrate are noticeable (completely incorporated).

Add optional ingredients of your choice. Bake large spoonfuls (ice cream scoop size) for 15 minutes or small spoonfuls for 8–10 minutes.

ENJOY! Yum!

Note: For a “chunkier” cookie, omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”

Recipe submitted by Marisa, San Jose, CA.

example photo

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