I totally missed the boat on a Thanksgiving post, guys. It’s hard to celebrate being so far away and all, although I did manage to get a big group of travelers in on a potluck dinner. My Thanksgiving this year consisted of a random assortment of dishes, from vegetable curry to bruschetta to mango dumplings. Everything was delicious, but the only traditionally Thanksgiving food was the stuffing I made. Which was delicious, and which may get a write-up this time next year, but I wasn’t quite on top of things enough to get it up before the holiday. I’ll do better for Christmas.
So instead, some more cookies. More gluten-free cookies, even! I’m still pretty busy and worn out with work, so this is another good quick recipe. Hopefully next week I’ll be back up to my usual tricks, making unnecessarily involved desserts for all my lovely new friends here in Australia. This week, though, you only need seven ingredients and about half an hour of your time.
And these are so good. Chewy and rich, with a smooth, slightly crunchy surface like a meringue. More crunch from the macadamia nuts, and plenty of deep, intense sweetness from the dark chocolate. They are one of my favorite gluten-free recipes and definitely a good one to have in your arsenal.