Ok, ready for an old classic? We call them chocolate “busses”- but that’s maybe because of the shape? These chocolate cookies taste like heaven no matter what you call them ;o)
– and they are gluten free too!! :o)
They are light and crisp and you almost don’t feel sinful, ’cause they almost disappear/melts the minute you put them in your mouth – and all you are left with is that yumm-taste of chocolate…
If you don’t have a Cookie Press you can just roll them out and cut them in 2-inch sizes.
Chocolate Cookies – Gluten Free
Ingredients: (makes about 50)
2 egg whites
4 cups of powdered sugar
2 tablespoons of Hershey’s Cocoa
1 pinch of Ammonium Carbonate (or Baking Powder)
(You can use Baking Powder instead of Ammonium Carbonate, your cookies just won’t get as light a crunchy)
Mix the ingredients until the dough is soft and stick together.
Depending on the size of the egg whites, it may be necessary to add more powdered sugar.
Use the long, grooved part and press out the dough in about 2 inch long pieces.
Bake the cookies for about 20 minutes at 285 degree Fahrenheit – until they are crisp and dry.
Not suitable for the freezer.