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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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 cookies
Ingredients
- 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
Instructions
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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.
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Sift together the icing sugar, cocoa and corn starch.
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Mix in the egg whites until smooth.
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Blend in the vanilla extract and vinegar until smooth, then fold in the chocolate chips.
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Preheat oven to 350 degrees.
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Line a couple of cookie sheets with parchment paper or silicone liners.
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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.
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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.
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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.
Recipe 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.