Double Chocolate Cookies

Healthy and super chocolatey. Can such a thing exist? You betcha! These cookies contain whipped egg whites and arrowroot powder for stability, are sweetened with Sucanat and richly flavored with 2 kinds of chocolate. The key , as always, is using top quality products. For the chocolate I used bittersweet Ghirardelli chips and Cocoa Barry - Extra Brute cocoa powder. If dairy is an issue for you then replace the Ghirardelli chips with baking chocolate from Enjoy Life. They have excellent dairy free products.

These cookies also have an incredible texture. Crispy on the outside yet chewy inside with the yummy flavor of a brownie. If you liked added crunch then feel free to add your favorite chopped nuts to the batter.

The Sucanat will make the batter appear as if it is full of little grains of sand. Don't worry, this is expected and does not affect the taste or consistency in the finished product. The batter will also get quite thick and again, this is expected. In fact, I let the batter sit for about 10 minutes before I start scooping out my first batch. The cookies hold their shape better once the arrowroot has a chance to stiffen up.

Of course the winning aspect of this recipe for me, in addition to all I have stated above, is the fact that these are gluten-free. I am always on the lookout for great gluten recipes and have found a super one with this recipe from Clean Eating.

So without further ado, let's get baking!

RECIPE:
*adapted source recipe: Chocolate Cookies, Clean Eating Magazine

WHAT YOU NEED

6 oz bittersweet chocolate chips (good quality ONLY!)
3 large egg whites
1 1/2 cups Sucanat, divided
1/2 teaspoon pure vanilla extract
1/3 cup of dark cocoa powder (unsweetened). Cocoa Barry - Extra Brute works best
4 1/2 teaspoons arrowroot powder

MAKE IT

PREHEAT oven to 375F
LINE 2 cookie sheets with parchment paper

IN SMALL DOUBLE BOILER, melt chocolate chips and set aside to cool
IN BOWL OF STAND MIXER, fitted with whisk attachment, beat egg whites until soft peaks form
ADD 1 cup of Sucanant whisking just until combined
ADD vanilla extract
FOLD in melted chocolate
IN SMALL BOWL, stir together remaining Sucanat, cocoa powder and arrowroot powder
ADD dry ingredients to wet ingredients and fold in gently until thoroughly combined
DROP batter by tablespoonful onto prepared baking sheets leaving 1/2 inch space between each cookie
BAKE 10 minutes
REMOVE FROM OVEN and let cookies cool on sheet for 10 minutes before removing (with spatula) to cooling rack

ENJOY !


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