Gluten Free Chocolate Crinkle Cookies
Heat oven to 350 degrees F
3 c confectioner's sugar
1/2 c cocoa powder
*zest of 1 orange
*1 t espresso powder
*2 c slivered almonds
1/4 t salt
4 egg whites, room temperature
1 T vanilla extract
THIS WILL BE MESSY. IT WILL BE WORTH IT.
Put the dry ingredients in one bowl, combine well.
Briefly whisk the whites and vanilla together with a hand mixer.
Add the whites/vanilla to the dry ingredients, fold briefly to combine.
CAREFULLY combine with the hand mixer on low speed.
Combine until they are just moistened.
On a cookie sheet lined with parchment, portion cookies out. They will spread on the sheet and while baking.
Bake 7 minutes, turn halfway, bake another 7 minutes.
Cool on a rack, store for up to three days.
I got about 15 cookies from this batch, it will all depend on how large you portion them out.
These are crispy on the outside, chewy and gooey chocolatey on the inside, even after a couple of days. I think I ate four of them the day I made them. It hurt my belly but I'd do it again.
*optional but really decadent additions