Chocolate Crackle Cookies (Flourless, Gluten-free):

The challenge of making a gooey fudgy cookie without flour is made simple with this recipe. No one would ever guess that these delicious crackle cookies contain zero flour. Be as creative as you would like with the type of salt used and the type of nuts. Using more pistachio over pecans provides a gentle sweetness versus a traditional meaty nut flavor. These cookies also store well as they can be stacked in a container without sticking to each other.

Chocolate Crackle Cookies (Flourless, Gluten-free)

• Powdered sugar (3 cups)
• Dark chocolate cocoa powder (3/4 cup)
• Coarse Salt (1/2 tsp)
• Bittersweet chocolate (5 oz, chopped)
• 1 ½ cups Nuts (pecans, pistachio, or similar)
• Vanilla (1 Tbl)
• Egg whites (4 large, room temperature)

Preheat oven to 325°F. In large bowl combine sugar, cocoa, salt. Then stir in chopped chocolate and nuts. Add egg whites, vanilla and stir just until incorporated (do not over mix). Consistency will resemble a brownie-like mixture, thick and fudgy. Drop dough by tablespoonful on parchment-lined cookie sheet, leaving at least 2” between each. Bake until cookie tops are dry and crackled, 15 minutes. Let cookies cool on cookie sheets before removing. Store in airtight container for up to 3 days. Yields 30 cookies.