Puddle Cookies

Since my last post, I've finished the hell that is a gluten challenge.  Now with a diagnosis of Gluten Intolerance (with a side of potential "pre" celiac),  I'm diving even more headlong into baking.

First off, puddle cookies.  Deliciousness.  Picture a meringue, a brownie, and a lava cake morphing into a heavenly cookie.  These are amazing.  The best part is they were gluten free from the start...  No gums, special flours, or starch required!

Puddle Cookies:

3 cups pecan pieces

4 cups powdered sugar

3/4 cups (scant) cocoa powder

1/2 tsp (scant) sea salt

4 egg whites at room temp.

1 tbsp GF vanilla

Preheat oven to 325F.  Line two baking sheets with silpats.  

Sift together sugar, cocoa, and salt.  Stir in pecans.  Add egg whites and vanilla.  Stir until well combined.

Spoon the batter onto the sheets in heaping tablespoons with lots of room between for the cookies to grow. 

Bake until the cookies, puff up and crack 12-15 minutes.  Let them cool and eat as many as possible.  They get chewier the second day.  You may want to eat them with vanilla ice cream and caramel.  Hypothetically, of course.