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 cookies.
Originally published sept. 2014.
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, if you look at them closely. 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 I'd learned before. The best tweaks were inspired by 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. It was just an experiment but it worked like a dream.
They turned out perfect.
Some more tips for these pavlova cookies:
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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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.
Ingredients
- 3 cups icing sugar, powdered sugar measured and then sifted
- ⅔ cup cocoa, measured and then sifted
- 2 teaspoon corn starch
- pinch salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon plain white vinegar
- 1 cup chocolate chips
Instructions
- 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.
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.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
18Serving Size
1 servingAmount Per Serving Calories 162Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 21mgCarbohydrates 33gFiber 1gSugar 30gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I finally got around to making these today (because a friend gifted me a stand mixer), but mine are a considerably lighter shade than the pictures, and when I baked them, they didn't get so many cracks on the top as around the sides. Did I maybe overmix my ingredients?
Maybe. Could be the type of chocolate too.
I found the trick to getting them off my parchment paper. Cook them long enough and give them 20 minutes to an hour to cool. Once I did that, no problem.
Tried these twice, using whites left over from cream pie filling. First time, they didn't turn out quite like I thought they should have, although taste was delicious; I just didn't like the texture. The second time, I whipped the egg whites with a hand held electric mixer just until they started to thicken, but nowhere near beginning to peak, then stirred them in as directed. The texture of the finished cookie was just what I was looking for.
Thank you for delightful recipe!
Barry, your Gluten Fee Chocolate Pavlova Cookies look perfect> Can the cookies be shaped and then frozen to bake at a later date? Also is it possible to add the weight of the individual cookie along with the size of disher (scoop) For example instead of saying 1 Tbl. size also give it;s approximate weight in grams/ounces. A lot of bakers measure and bake by weight not volume. Love your recipes and website!! Susie
No, these will not freeze well. We re waiting for an update to our recipe software to provide metric measurements.
Can you add chopped nuts to these? also will omitting most of the chocolate chips be ok? i dont want these too sweet
thanks
Sure
Are the egg whites whipped?
No
Do I have to use the chocolate?