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!

Sugar, spice, and everything nice

I LOVE fall. I don't think I've always felt this way. In fact, I can remember when summer and winter were the "best" times of year, and fall was just an unfortunate segue between them. As I've gotten (slightly) older though, I've come to realize that fall is an amazing time to enjoy some of my favorite things: hot chai, pumpkin, hot coffee, sweaters, hot cider, candles, hot tea, movie nights, hot....ok, any hot beverage. And gingerbread! Although you can definitely eat gingerbread year-round, somehow I swear it tastes better when it's cold and rainy outside and you're snuggled up in your fleece pajamas that your mom got you for Hanukkah last year (I can't be the only one with a pajama-giving mother). These cookies are perfectly spiced, and they stay soft for days if they don't get eaten up right away! I like to chill the dough for a bit, because it helps with shaping the cookies. My brother likes to dip the cookies in his coffee; I prefer to eat them with my new favorite tea, "Sweet Harvest Pumpkin" tea from Celestial Seasonings.  I was worried it would be too fake-pumpkin tasting, but it seems perfect to me. What's your favorite "seasonal" tea? Has anybody tried any other good pumpkin teas?

Soft Gingerbread Cookies

2 1/4 cups all-purpose flour (can use half whole wheat)

2 tsp ground ginger

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup butter, softened (room temp.)

3/4 cup white sugar

1/4 cup brown sugar, packed

1 egg

1 tsp vanilla

1 tbsp water

1/4 cup molasses

Extra white sugar for rolling

1. Preheat oven to 350 degrees F (if chilling the dough, preheat when you're ready to bake the cookies). Line cookie sheets with parchment paper or silpats.

2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

3.  In a separate bowl (I used my stand mixer), cream together the butter and sugars until light and fluffy. Beat in the egg, then add the water, molasses, and vanilla.

4. Gradually stir the sifted ingredients into the molasses mixture.

5. Chill the dough for 1 hour (optional, but I highly recommend it!).

6. Fill a small bowl with the extra white sugar. Drop tablespoon-sized balls of dough into the sugar, and roll around until coated. Place the balls 2 inches apart on the cookie sheets, flattening slightly. 

7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Enjoy!!

(Recipe adapted from http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx)