Gluten-free Chocolate Puddle Cookies

When I first moved to the Oregon coast, everybody loved to warn me about the weather. No point in using my umbrella, they told me, since the rain here somehow goes sideways and upwards but never straight down. "But at least it never snows here!"

Well, they were right about the rain and very wrong about the snow. I've lived here for less than a year and so far it's already snowed twice! Luckily, being forced to stay inside gave me an excuse to wear my pajamas all day long and bake these delicious, chewy, super chocolatey cookies. They are naturally gluten-free due to being flourless, and you can add chocolate chips, nuts, or whatever add-ins you feel like. What do YOU like to do if you get snowed in?

Gluten-free Chocolate Puddle Cookies

 

 

 Ingredients
Recipe adapted from RecipeGirl
3 cups powdered sugar
2/3 cup dutch-processed cocoa powder (I used Hershey's Dark)
1/4 tsp salt
3 large egg whites
1 tbsp vanilla
1 cup chocolate chips, nuts, etc.

Directions
Preheat oven to 350 degrees. Line baking pans with silpats or parchment paper.
Whisk together the powdered sugar, cocoa powder, and salt. Whisk in the egg whites and vanilla. If the mixture seems too dry, add another egg white. Stir in your add-ins.
Drop spoonfuls of the mixture onto prepared cookie sheets. Make sure to leave lots of space between them, because the cookies will spread a lot.
Bake for about 12 minutes. Cookies will be done when the tops are shiny and cracked. Let them cool on the cookie sheet before moving to a wire rack.
Enjoy!