RECIPES > BAKING
CHOCOLATE CHIP COOKIES
These flourless, gluten-free chocolate chip cookies are so easy to make it’s almost dangerous.
By Barbara Handasyde
Walnuts, roughly chopped
Dark 70% chocolate chips
Thoroughly heat oven to 180°C, making sure it’s completely hot. Line baking sheets with foil.
In a large, scrupulously clean bowl, beat egg whites with a pinch of salt until stiff, then gradually add the sugar until thick and glossy. Gently fold in the nuts, chocolate and vanilla.
Spoon heaped teaspoonfuls of mix onto the prepared trays, leaving space to spread. Once all trays are full, (this mixture will fill 3 trays), place into the fully heated oven then turn it off. Trust us: this unique method works well.
Leave without disturbing overnight.
Next morning, carefully lift the cookies away from the foil and store in an airtight container. These keep really well: if the weather’s humid and they become a little soft, reheat oven thoroughly, pop the cookies back on trays, turn off and leave 3-4 hrs until crispy again.
Based on 24 serves, per serve: Energy: 390kJ; Protein: 1.4g; Fat: 5.4g; Saturated fat: 1.3g; Carbohydrate: 9.4g (1/2 exchange); Sodium: 9mg
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