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 cookies.
You 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 centre. 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 centre 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.
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- 3 cups icing sugar powdered sugar measured and then sifted
- 2/3 cup cocoa measured and then sifted
- 2 tsp corn starch
- pinch salt
- 4 large egg whites
- 1 tsp vanilla extract
- 1/2 tsp plain white vinegar
- 1 cup chocolate chips
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.
Sift together the icing sugar, cocoa and corn starch.
Mix in the egg whites until smooth.
Blend in the vanilla extract and vinegar until smooth, then fold in the chocolate chips.
Preheat oven to 350 degrees.
Line a couple of cookie sheets with parchment paper or silicone liners.
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.
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.
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.
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.
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