Flourless Cookies

(Published on surfKY News on May 31, 2012)  

So many people are going “gluten free” these days, but do we know exactly what gluten is? Gluten is a protein found most commonly in wheat and other related grains such as rye and barley. Gluten can also be used to thicken and bind foods, act as a stabilizer and it can be its own protein supplement.

The move to go gluten-free has been called this decade's low-carb diet. Since many dieters cut out carbohydrates, which include breads and pastas, a gluten free diet has become the fad of the weight watchers of today.

There are many recipes available to accommodate a gluten-free diet and there are many products that are labeled “gluten free”.

For many years, during the holidays, I have made coconut macaroons, which can be made without using flour. They are quick and easy to make, are gorgeous when they are lightly browned and they make nice gifts when presented in goodie containers or decorated jars. I love the smell of the almond extract that is used in the recipe and the unique taste it gives when blended with the coconut.

Who knew that for years, I had been practicing a gluten-free diet.....well, at least with my macaroons.

Here are a few recipes for cookies that do not require flour.
 

COCONUT MACAROONS

5 ½ c flaked coconut
1 14 oz can sweetened condensed milk
2 t vanilla extract
1 ½ t almond extract

Preheat oven to 350 degrees. In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well. Drop by rounded teaspoonful’s onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.


FLOURLESS DEEP DARK CHOCOLATE COOKIES

1 ½ c bittersweet chocolate (chips divided about 9 ounces)
3 large egg whites (room temperature)
2 c powdered sugar

Preheat oven to 400F. Spray baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow crème. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). Roll 1 rounded tablespoon dough into ball. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (do not overbake). Cool on sheets on rack 10 minutes.
 

FLOURLESS OATMEAL CHOCOLATE CHIP COOKIES

3 c rolled oats, not quick cooking
2 sticks softened, unsalted butter
1 ½ c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
½ t salt
¼ t miniature chocolate chips

Preheat oven to 300 degrees, line cookie sheet with parchment paper. Process 2 cups of oatmeal in food processor until finely ground and floury. Combine ground oatmeal with whole oatmeal, baking soda and salt together in a bowl, set aside. Cream softened butter until smooth, then add brown sugar and continue mixing until well combined. Add eggs, vanilla extract and mix again. Carefully blend in the dry ingredients then fold in chocolate chips. Drop dough on cookie sheet, 2 inches apart. Bake 13-15 minutes or until lightly browned.


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