Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Flourless Chocolate Cookies


BFreeman

Recommended Posts

BFreeman Explorer

From a Parade-type newspaper insert:

Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



dandelionsrflowers Newbie

a friend cut this recipe out of the paper for me and i can't wait to try...

do you think it would work without the nuts?

summerteeth Enthusiast

From a Parade-type newspaper insert:

Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.

That sounds so yummy... I would probably eliminate the corn starch, also because I try to stay away from corn.

BFreeman Explorer

a friend cut this recipe out of the paper for me and i can't wait to try...

do you think it would work without the nuts?

I think it would work. I am finding myself wondering if there was something else I could put in there.....mini marshmallows maybe, but they would probably melt all over.

kareng Grand Master

Made these last night with peanuts. Yum! I want to try them with PB chips (if gluten-free) or pieces of candy cane. Sent a couple with my hub to my son at Boy Scout camp. Will see if they pass the teenage test. :P

kareng Grand Master

These Peanut butter cookies have passed the teenager test. They are an Emeril recipe that was on Good Morning America. Good without the choclate chips, too. Let's see if this link will work. Open Original Shared Link Open Original Shared Link

doesn't work:

Peanut Butter + Chocolate = A Tasty Cookie

From the Kitchen of Emeril Lagasse

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter

cookies you will ever make. A perfect recipe for kids -- no

fuss, no muss."

-Emeril Lagasse

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat

the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden

spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon

each. Roll each portion between your hands to form a smooth ball.

Place the balls of dough on ungreased cookie sheets, spacing them

1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch

pattern.

4. Bake the cookies, rotating the sheets between oven racks and

turning them back to front midway, until the cookies are puffed

and lightly golden, about 10 minutes. Remove the baking sheets

from the oven and let the cookies cool on the sheets. Then remove

them with a metal spatula.

Makes about 24 cookies

Recipe courtesy Emeril Lagasse, "Emeril 20-40-60" , HarperStudio

Publishers, New York, 2009, courtesy Martha Stewart Living

Omnimedia, Inc

Copyright © 2010 ABC News Internet Ventures

kareng Grand Master

Made these last night with peanuts. Yum! I want to try them with PB chips (if gluten-free) or pieces of candy cane. Sent a couple with my hub to my son at Boy Scout camp. Will see if they pass the teenage test. :P

Got a text from camp. Yum!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



  • 1 month later...
Reiser Newbie

Try some of the desserts from this company - Open Original Shared Link. Some of the best-tasting gluten free cookies and muffins I've ever eaten. Enjoy!

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    2. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

    3. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748

    James Minton
    Newest Member
    James Minton
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.