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Forgotten Cookies

Delightful Forgotten Cookies: Gluten-Free Chocolate Bliss

Delight in the sweet flavor of forgotten cookies, a gluten-free treat that’s light, airy, and utterly indulgent.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Gluten-Free
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 3 large Egg Whites Room temperature for better volume.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
  • 1/4 teaspoon Salt Enhances flavor.
Chocolate Bliss
  • 1 cup Semi-sweet Chocolate Chips Dairy-free options can be used.
Optional Toppings
  • 1 cup Whipped Cream Coconut whipped cream for dairy-free.
  • Chocolate Shavings or Sprinkles For garnish.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whip the egg whites on medium-high speed for 2-3 minutes until soft peaks form.
  3. Gradually add granulated sugar while beating on high speed until stiff peaks form, about 3-4 minutes.
  4. Gently fold in vanilla extract and salt without deflating the meringue.
  5. Fold in semi-sweet chocolate chips carefully to maintain the airy texture.
  6. Scoop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 25-30 minutes until golden and crisp on top, with a chewy inside.
  8. Allow to cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 25mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 1mgIron: 2mg

Notes

Store cookies in an airtight container. They stay crispy up to a week at room temperature. Customize with nuts or dried fruits, but keep chocolate chips as a base for sweetness.

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