This year for Thanksgiving we had a bit of shake-up, the end result of which was that we a) had Chinese take-out, which was delightful and b) I made a few desserts. One of which was a gluten-free cookie, taken from The Hippo’s Blog. I will tell you that I think her cookies were probably better since I had to make a few substitutions due to a lack of proper ingredients (I’m just saying, maybe someone had a few drinks the night before Thanksgiving so that she couldn’t drive to the store and mistakenly assumed that it would be open on Thanksgiving day. It wasn’t.).
Nonetheless, they were good. I totally recommend making them if you can. They’re both chewy and crispy at the same time. I made mine slightly too large so that they didn’t cook through the whole way and some of the centers got left on the silpat. So make yours smaller.
Puddle Cookie (mostly the Hippo’s recipe, found here)
3 cups confectioners sugar
2/3 cup cocoa powder (unsweetened)
2 1/2 cups pecans, toasted and chopped (I actually used about 2 cups of slivered almonds and 1/2 a cup of pecans)
1/2 cup egg whites (about three large eggs)
1 teaspoon vanilla
1 teaspoon instant coffee or espresso powder
Preheat your oven to 350. Line a sheet pan with silpat or parchment paper. Don’t skip this part, trust me.
Toast the nuts either in the oven or in a pan. Pay attention because if you can smell them, they’re about to burn. I toasted mine in the oven at 350 for about 5 or 6 minutes.
Drop by small spoonfuls (less than a tablespoon) onto the parchment or silpat. Place about six to a sheet- they will spread a bit when baking. Bake for about ten minutes. You should remove them when they look dry and crackly. If you take them out too early, they will be wet in the middle and won’t come off the cookie sheet in a whole cookie. Let them cool on the sheet for a few minutes before you move them to a rack to cool.