GUEST POST SWAP LINK-UP | GLUTEN-FREE CHOCOLATE SALTED CARMEL COOKIES
It's that time again Guest Post Swap week (which is becoming one of my favorite weeks) I am very excited to introduce to you Sarah from Back Home Blue!
Hi! I'm Sarah from over at Back Home Blue and I'm thrilled to be posting on Kendra's blog today! I'm sharing one of my very favorite cookie recipes today: Gluten-Free Chocolate Salted Caramel Cookies. A fact? Gluten-free baking is hard. Who knew all-purpose flour was so important in the way things taste? Of course, you can buy gluten-free pre-made mixes, but most of those taste like chalk. A friend of mine shared her recipe for gluten-free chocolate salted caramel cookies and it is incredible. I think my family may be over me bringing them to family functions.
Ingredients:
1 bag of semi-sweet chocolate chips.
3 egg whites
2 cups confectioners sugar
1 tbsp corn starch
1/2 cup unsweet cocoa powder
1/4 tsp salt Sea Salt Caramel
Directions:
Hi! I'm Sarah from over at Back Home Blue and I'm thrilled to be posting on Kendra's blog today! I'm sharing one of my very favorite cookie recipes today: Gluten-Free Chocolate Salted Caramel Cookies. A fact? Gluten-free baking is hard. Who knew all-purpose flour was so important in the way things taste? Of course, you can buy gluten-free pre-made mixes, but most of those taste like chalk. A friend of mine shared her recipe for gluten-free chocolate salted caramel cookies and it is incredible. I think my family may be over me bringing them to family functions.
Ingredients:
1 bag of semi-sweet chocolate chips.
3 egg whites
2 cups confectioners sugar
1 tbsp corn starch
1/2 cup unsweet cocoa powder
1/4 tsp salt Sea Salt Caramel
Directions:
Preheat oven to 350°F. Spray baking sheets with nonstick spray.
Melt 1 cup chocolate chips in microwave (stirring every 30 secs-ish). Set aside and let cool slightly.
Beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar for about a minute.
Separate bowl- whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.
Next, add remaining 1/2 cup chocolate chips to lukewarm chocolate mixture (dough will become very stiff).
Add melted chocolate to mixture and blend well.
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet spacing 2 inches apart.
Tip - lightly dust your hands with the powdered sugar - it helps cut down on the stickiness.
Bake until puffed and tops crack, about 10-12 minutes. Cool on sheets on rack 10 minutes.Drizzle with caramel sauce and sprinkle with sea salt as desired.
Another suggestion that is delicious? Skip the caramel and powdered sugar and drizzle melted peanut butter on them instead. So good!
Enjoy!
* Sign up for February's Guest Swap HERE