The next gluten free thing I made was some gluten free truffle cookies, so that my mom could stop looking sad while I scarfed my way through the second batch of wheat-having truffle cookies I made recently. They have very similar ingredients/process to the chocolate chocolate chip meringues I also made recently, but have a very different texture. These have a crisp outside and a creamy chocolate inside. They’re delicious.      Happily, one of the indexes the Daily Cookie has tells you which cookies fit various dietary restrictions. Convenient!

Ingredients:

• 6 1/2 ounces good quality dark chocolate, chopped (I used Ghirardelli chips)
• 2 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1/4 cup granulated sugar

Preheat the oven to 350 degrees and place a rack in the center. Line a baking sheet with parchment.

Melt the chocolate carefully in the microwave.

Aaand done. Just eat this.

In the bowl of your mixer, beat the egg whites and cream of tartar on high until stiff peaks start to form.

Beat in the vanilla, then add the sugar 1 tablespoon at a time, still on high speed. Continue to beat until stiff and glossy.

Gently fold the melted chocolate in by hand, using a rubber spatula.

Drop the batter on the lined sheet in heaping teaspoons 2 1/2″ apart. Apparently the book and I have different opinions on “heaping teaspoon,” as it gets 16 cookies and I got 9. If you have 16, use a second pan.

Bake 8-10 minutes, one pan at a time. Because mine were apparently nearly twice the intended size, I cooked mine an eleventh minute. Let cool several minutes on the pan, then transfer to a wire rack to cool completely.

Crispy, creamy, chocolatey and delicious! If you wanted, you could probably stir a half (full?) cup of mini chocolate chips in the batter to make them more like the other truffle cookies.

Gluten Free Truffle Cookies

From The Daily Cookie.

• 6 1/2 ounces good quality dark chocolate, chopped (I used Ghirardelli chips)
• 2 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1/4 cup granulated sugar

Preheat the oven to 350 degrees and place a rack in the center. Line 2 baking sheets with parchment. Melt the chocolate carefully in the microwave, then set aside.

In the bowl of your mixer, beat the egg whites and cream of tartar on high until stiff peaks start to form, then add the vanilla. Add the sugar, one tablespoon at a time, and continue beating until stiff and glossy. Gently fold the melted chocolate in by hand, using a rubber spatula.

Drop the batter on the lined sheets in heaping teaspoons 2 1/2″ apart. Bake 8-10 minutes, one pan at a time. Let cool several minutes on the pan, then transfer to a wire rack to cool completely.