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customizable gluten-free puddle cookies

March 29, 2010

Even though he doesn’t have shaggy blue fur and google eyes, I swear my husband is the cookie monster. He has yet to lay eyes on a cookie he didn’t like. This is a problem for him, because he’s not supposed to have gluten. Behold… the puddle cookie! I first saw this recipe over at Stone Soup, and I spent the last week making several variations of these cookies. Whereas the original recipe calls for toasted nuts, I have tried them with nuts, chocolate chips, flaked coconut, and mixtures thereof. I’ve found that if the volume of 1 and 1/2 cups is used, the mix-ins can change to suit personal preference.

Gluten-Free Puddle Cookies inspired by a recipe over at Stone Soup

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Ingredients

1 1/2 C. “mix-ins” (chocolate chips, nuts, coconut, or a combination)

2 C. Powdered Sugar

1/3 cup cocoa powder

1 teaspoon vanilla

2 egg whites

Procedure

1. Preheat oven to 320 degrees

2. Combine all ingredients in a large mixing bowl

3. Drop large spoonfuls on to baking sheets lined with parchment paper or Silpat liners. (These cookies spread out a lot when baked, so give them plenty of space.) They yield 9 giant cookies (two tablespoons per cookies) or 18 medium sized cookies (one tablespoon per cookie)

4. Bake for 10-12 minutes or until puffed up and cracked on the surface

5. Cool for at least 10 minutes on the tray before transferring to cooling racks

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4 Comments leave one →
  1. March 31, 2010 8:18 pm

    Wow, these look crazy good! I love the fact that they don’t have flour or dairy!

  2. April 1, 2010 12:37 pm

    These look so good! Very chocolatey!

  3. April 5, 2010 2:23 pm

    I am also GF (Gluten-free) and these cookies are amazing! Now I see why they are SO delicious with all the powdered sugar. YUMM-O (to quote Rachael Ray).

  4. jess permalink
    May 2, 2011 8:58 pm

    chocolate puddle cookies!! i love these! i first discovered them on 101cookbooks…but i too use choc chips instead of nuts

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