Gluten Free Chocolate Pavlova Cookies

Posted on Sep 29 2014 - 8:57am by Barry C. Parsons
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Gluten Free Chocolate Pavlova Cookies

Gluten Free Chocolate Pavlova Cookies

Whether you bake gluten free or not, you’ll never throw out leftover egg whites again when you discover these decadent Gluten Free Chocolate Pavlova Cookies.

Gluten Free Chocolate Pavlova CookiesYou may have seen lots of photos that look much like these gluten free chocolate pavlova cookies, particularly on Pinterest. The recipes are all quite similar as well and I tried several of them before tweaking this recipe to make it work best for me. I wanted a crispy edge and overall stable structure to the cookie with a soft chewy center. A couple of the recipes I tried had a batter that was too liquid and spread everywhere. Another was too dry with a little too much cocoa I think which ended up with a tasty but far too crispy cookie.

I decided to adjust the ingredient amounts myself and add a couple of tricks from making one of my favourite meringue based desserts, a simple pavlova. The trick to getting a crispy pavlova with a soft center is to add a little corn starch and a relatively tiny amount of vinegar to the meringue. Since these cookies are basically an unwhipped meringue I decided to apply that technique to these cookies as an experiment and it worked like a dream. They turned out perfect.

One note that I always try to include in cookie recipes has to do with even slight variations between oven temperatures. It’s practically impossible to write a standard baking time into a chewy cookie recipe. The difference between a chewy cookie and an overbaked cookie can be as little as a minute in many ovens, so I always suggest

  • getting the oven well preheated
  • get the cookie sheet into the oven as fast as possible so the heat will come back up quickly
  • with any new cookie recipe bake a test batch of only 2 or 3 cookies to get the oven timing perfect before baking the rest of the batch.
  • be sure to make a note on the recipe of the exact time that they were in the oven for when you bake the cookies next time.
Gluten Free Chocolate Pavlova Cookies

Gluten Free Chocolate Pavlova Cookies

Gluten Free Chocolate Pavlova Cookies
 
Prep time
Cook time
Total time
 
Whether you bake gluten free or not, you'll never throw out leftover egg whites again when you discover these decadent Gluten Free Chocolate Pavlova Cookies.
Serves: Makes about 18 large cookies
Ingredients
  • 3 cups icing sugar (powdered sugar) measured and then sifted
  • ⅔ cup cocoa, measured and then sifted
  • 2 tsp corn starch
  • pinch salt
  • 4 large egg whites
  • 1 tsp vanilla extract
  • ½ tsp plain white vinegar
  • 1 cup chocolate chips
Instructions
  1. Both icing sugar, salt and cocoa are prone to clumping so it is important to sift them through a sieve before using them in this recipe.
  2. Sift together the icing sugar, cocoa and corn starch.
  3. Mix in the egg whites until smooth.
  4. Blend in the vanilla extract and vinegar until smooth, then fold in the chocolate chips.
  5. Preheat oven to 350 degrees.
  6. Line a couple of cookie sheets with parchment paper or silicone liners.
  7. Spoon the cookie batter by rounded teaspoons onto the prepared cookies sheets, about 2 to 3 inches apart. These spread quite a bit so give them plenty of room. (You can sprinkle on a few extra chocolate chips at this point if you like. It makes them look even more appealing when baked.
  8. Bake for approximately 15 minutes until the cookies have a crackled appearance at the edges and might still look very slightly shiny at the center. It is best to do a test bake of a couple of cookies tot get the baking time right, as is suggested in the NOTE in this recipe.
  9. These cookies will be very hot and soft when they come out of the oven, so be sure to let them cool completely on the pan for about 15-20 minutes before transferring them to a wire rack to cool completely.
Notes
One note that I always try to include in cookie recipes has to do with even slight variations between oven temperatures. It's practically impossible to write a standard baking time into a chewy cookie recipe. The difference between a chewy cookie and an overbaked cookie can be as little as a minute in many ovens, so I always suggest

1) getting the oven well preheated
2) get the cookie sheet into the oven as fast as possible so the heat will come back up quickly
3) with any new cookie recipe bake a test batch of only 2 or 3 cookies to get the oven timing perfect before baking the rest of the batch.
4) be sure to make a note on the recipe of the exact time that they were in the oven for when you bake the cookies next time.

23 Comments so far. Feel free to join this conversation.

  1. Kim October 11, 2014 at 4:36 pm - Reply

    Does the type of cocoa matter (Alkaline/Dutch processed or regular)?

  2. Amy Sue October 19, 2014 at 3:15 am - Reply

    Definitely did something wrong!

    Could i potentially have over mixed that batter?

    Cookies are very thin with many small air pockets. They do how ever taste SENSATIONAL!
    Is the batter quite runny? I think my egg white may have been extra large.

    (I have them in the oven at the moment and they seem to be going okay.)

    • Barry C. Parsons October 27, 2014 at 9:51 am - Reply

      It should be thin but not watery. Your egg whites may have been too large. As the photos of the unbaked cookies show, the batter does spread but then stops and does not go totally flat. Add another couple of rounded tablespoons of icing sugar to improve the consistency of necessary.

  3. Lena October 21, 2014 at 12:45 pm - Reply

    just wondering – Is icing sugar just powdered sugar? thanks

    • Barry C. Parsons October 27, 2014 at 9:39 am - Reply

      Yes it is. i usually note that in my recipes because someone asks every time. Must go do a quick edit.

  4. Tracy October 25, 2014 at 3:50 pm - Reply

    I don’t know what I did wrong, but mine don’t look like yours do!

    • Barry C. Parsons October 27, 2014 at 9:28 am - Reply

      Could be the size of the eggs. Was the batter thinner than in the photos?

  5. Red November 10, 2014 at 11:12 am - Reply

    Do you use a hand blender to mix the wet and dry together or just a spoon?

    • Barry C. Parsons November 18, 2014 at 3:31 pm - Reply

      I used the mixer but folded in the chocolate chips by hand.

  6. Olga December 12, 2014 at 1:17 pm - Reply

    How long do they last? Can I keep them in a container for a week?

    • Barry C. Parsons December 12, 2014 at 1:25 pm - Reply

      I honestly don’t know. I assume they would last several days but I’ve never been able to get past 2 days!

  7. Nathalie March 30, 2015 at 4:05 pm - Reply

    Can I use apple cider vinager instead?

  8. Karen June 13, 2015 at 5:44 pm - Reply

    Are the egg whites whipped like in regular pavlova so or just stirred

  9. Amy August 19, 2015 at 1:09 am - Reply

    Mine stuck to the parchment. Weird! They are delicious though! Did you use cooking spray?

    • Barry C. Parsons August 20, 2015 at 1:00 pm - Reply

      Cooking spray would not be good here. I’ve never had them stick to parchment. It may be the brand. You could always try wax parer instead.

  10. Dara February 10, 2016 at 6:14 pm - Reply

    Do you think you could use a sugar substitute in place of powdered sugar?

    • Barry C. Parsons February 14, 2016 at 10:46 am - Reply

      No, not possible I don’t think. Real sugar is needed to make a meringue.

  11. Lisa April 14, 2016 at 8:51 am - Reply

    Hmmm….never had extra egg whites. I always have the opposite problem…what to do with athe extra egg yokes.

  12. Susan September 13, 2016 at 4:14 pm - Reply

    Wondering if the leftover batter can be put in fridge ? I can’t cook it all right now

    • Barry C. Parsons September 19, 2016 at 9:49 am - Reply

      I’ve never tried that. Did you attempt it after?

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