Healthy, wholesome and simple yet satisfying recipes from a food-obsessed housewife

Gluten Free Chocolate Crinkles

Posted in: Dessert, Recipes ♦ Tuesday, February 7th, 2012, 8:09 am ♦ No Comments
Gluten Free Chocolate Crinkles

With valentines day just around the corner, I’m thinking chocolate!

Although I’m not usually a chocolate fan, I have grown to love dark chocolate. Not paleo, I know, but if you get the really dark stuff, its lower in sugar and carries some antioxidants. My husband, on the other hand, loves anything chocolate.

So when I saw these cookies, I knew I had to make them. Although they aren’t sugar free, they are gluten and dairy free. No flour or butter here! Perfect for your gluten intolerant valentine, right? :)

Health Benefits

Dark Chocolate-not healthy in large amounts, but in comparison to regular chocolate, the less processed dark chocolate is low in sugar, contains antioxidants, and contains the good fats: oleic and linoleic acid.
Egg Whites-high in protein, low in cholesterol and fat. Contain riboflavin and selenium along with essential vitamins such as folate, B12, niacin betaine and choline

Make this sweet treat for your valentine’s day. You won’t believe they’re gluten and dairy free!

Chocolate Crinkle

Gluten Free Chocolate Crinkles

lightly adapted from here
Ingredients
1 1/2 cups dark chocolate chips, divided
3 large egg whites, room temperature
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions
Preheat oven to 350 degrees. Spray 2 large baking sheets with nonstick spray.In a bowl, melt 1 cup chocolate chips in microwave, stirring twice, about two minutes. Cool slightly.Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1/2 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff as it cools.
Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon into ball; roll in sugar, coating thickly. Place on prepared baking sheet. Repeat with remaining dough, spacing 2 inches apart.Bake until puffed and tops crack, about 10 minutes. Cool for a few minutes, then transfer to cooling rack. Enjoy!

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  • Recent Comments

    • Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
    • Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
    • Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
    • zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
    • Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...