Double Chocolate & Macadamia Nut Puddle Cookies

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.


Double Chocolate & Macadamia Nut Puddle Cookies
(Adapted from Mrs. Smith Cooks)

2 egg whites
2 cups powdered sugar
1/3 cup cocoa powder
1 teaspoon vanilla
1 cup dark chocolate, coarsely chopped
1/2 cup macadamia nuts, coarsely chopped
pinch flaky sea salt

ingredients(You can also make these with different mix-ins – dried fruit, white chocolate, shredded coconut, pretty much anything. But this was a pretty awesome combo.)

1. Preheat oven to 160 Celsius (325 Fahrenheit). Line two cookie sheets with baking parchment.

2. Mix all seven ingredients together in a large mixing bowl. The texture will be a bit weird at first, but give it a bit of time and you’ll end up with a very wet cookie batter.

3. Drop 1-tablespoon balls of batter on the prepared cookie sheets. These will spread quite a bit, so leave a good 2-3 inches between cookies.

4. Bake until set, shiny, and cracked on the surface, about 9-12 minutes. I recommend rotating the cookie sheets halfway through for the sake of even baking. Let cool on trays for 5 minutes, then transfer to racks and cool all the way before eating – trust me, they taste so much better!



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