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Chocolate Dipped Orange Meringues

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Light and airy citrus cookie with a hint of chocolate. These festive Hallowen cookies are naturally gluten free!

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It seems like people either love or hate meringues. If you’ve been one of my loyal blog followers then you may remember a post nearly a year ago about Mint Chocolate Chip Meringues. I shared a recipe I loved as a child and chronicled my attempts at recreating the recipe in a much higher humidity climate. Making meringues still feels a little bit daunting to me, but not enough to totally give up on them. I am one of those people that just loves meringue cookies!

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I had the idea for these chocolate orange Halloween meringues months and months ago. I finally gave in to making them in September. Steve convinced me into making a double batch, saying the cookies would be a “good snack”. I argued that they were full of sugar and a far cry from my usual healthy recipes. He said the cookies were mostly air, which is truthful, I suppose.

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We whipped up the double batch on a Saturday morning and let them sit in the oven all day (FYI I usually leave mergingues in the oven overnight, which is plenty of time for them to set. If you bake them during the day you need to leave them in the oven for 6 – 8 hours. They look done around the 4 hour mark, but the insides will still be gooey). The cookies were ready for a party in the evening. I had been a bit nervous that orange flavor and meringue might not be a good combination, but it met my expectations! Light and airy citrus flavored cookie with a hint of dark chocolate. When I put it that way, it sounds perfect and I wonder why I doubted the flavor in the first place!

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I’m not super into themed food, but yes, these are a nice gluten free Halloween dessert. It’s not the kind of gluten free cookie that has an unusual texture, unwelcome aftertaste, and you wouldn’t really want to serve to other people. These are real, edible, naturally gluten free, “normal person” cookies! You can easily switch these up from classy gluten free Halloween cookie to just regular classy cookie by skipping the food coloring, too. Pure white meringues with chocolate tips make a nice looking cookie tray any time of the year!

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Chocolate Dipped Orange Meringues

Beat the egg whites by hand using a beater or in a stand mixer using the whisk attachment. I have successfully used both methods.
 
I piped my cookies onto the baking sheet using a pastry tool (that I got at target for $9 in an after Christmas sale last year), but you can also spoon them onto the baking sheet for free form cookies, if you don’t have a tool to pipe the meringue.
 
Ingredients
  • 1/4 tsp cream of tartar
  • 3 egg whites (separated from eggs or from the carton)
  • 1 c granulated sugar
  • 1/2 tsp orange extract
  • 4 drops red food coloring
  • 4 drops yellow food coloring
  • 1 cup dark chocolate chips (semi sweet or milk chocolate would also work)
Directions
  1. Preheat the oven to 350° F.
  2. In a large bowl, beat the eggs and cream of tartar at a medium low speed until stiff peaks form (warning: this takes a few minutes).
  3. Still beating at the same speed, add the sugar slowly mixing in just 1 tablespoon at a time (another warning: this takes a long while to do slowly. Don’t rush it or you may ruin the meringue).
  4. When all the sugar has been added, beat in the orange extract and food coloring.
  5. Line two baking sheets with wax paper. Using a pastry bag/tube, pipe the meringue onto the baking sheet, leaving an inch between each cookie.
  6. Turn the oven off, and place the cookie sheets in the oven. Leave the cookies in the oven overnight, or for 8 hours.
  7. When the cookies are cooked and cooled, melt the chocolate. I use chocolate chips for this, and follow the melting directions on the bag. If your package doesn’t have directions try microwaving for 1 minute, stirring, and then doing additional time as needed in 15 second increments.
  8. Drip bottoms, tops, or both ends of each cookie into the melted chocolate. Place back on the baking sheet (still with wax paper on it). Put the cookie sheets in the freezer to let the chocolate harden.
  9. To keep chocolate firm store these cookies in an airtight container in the refrigerator.

This post is linked to Gluten Free Wednesdays. Check it out at Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures!

Flourless Chocolate Peanut Butter Chip Cookies

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The beloved chocolate and peanut butter combination comes together in soft, flourless cookie. These simple cookies can be made, start to finish, in just about 30 minutes!

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Everyone loves these Flourless Peanut Butter Chocolate Chip Cookies! I make them often.  We’ve made and mailed them to family and friends for birthdays, served them at parties, and bring them to potlucks. These are the quickest gluten free cookies I have ever made!

A few weeks ago, after agreeing to bring a dessert to a party, I immediately thought of the flourless peanut butter cookies. I wanted to do something a little bit fun, so I made some “opposite” cookie. My typical, peanut butter chocolate chip, and then some chocolate peanut butter chips.

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I had the cookies baked and packed to bring to the party when Steve asked if he could just try one. He tried the Chocolate Peanut Butter Chip variety, and then tried another, telling me how soft they were. I had to have a bite. Sure enough, it was delicious. A moist, soft baked chocolate cookie with warm, melty peanut butter chips – how could it have NOT been an amazing cookie?!

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So I unpacked the Chocolate Peanut Butter Chip Cookies and quickly snapped a few photos in the 10 minutes before we had to leave.

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Steve wasn’t the only one who liked the cookies. I’m not one to brag about my cooking or baking, but everyone at the party enjoyed them, too!

Next time you need a dessert, these will surely be a hit! After all, who doesn’t like chocolate and peanut butter?!

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Flourless Chocolate Peanut Butter Chip Cookies

Ingredients (makes about a dozen and a half cookies)
  • 1 c creamy peanut butter
  • 3/4 c brown sugar
  • 1/2 c cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 c peanut butter chips
Directions
  1. Preheat oven to 350° F.
  2. Mix the first six ingredients (you can do this by hand or in a stand mixer with the paddle attachment).
  3. Stir in the peanut butter chips.
  4. Roll a spoonful of dough (about 1-2 tablespoons of dough) into a ball in the palm of your hand. Place cookie dough balls onto a baking sheet (a non stick baking pan will work fine, or use a regular baking sheet lined with parchment paper or a silpat). Using the palm of your hand, gently flatten the cookie dough balls just a bit (these cookies don’t spread a whole lot, so once you’ve flattened the cookie you only need about 2 inches between each cookie on the baking sheet).
  5. Bake for about 12 minutes. Finished cookies will be firm on the bottom, but still soft on the top. Let the cookies sit on the sheet for a couple of minutes, then transfer to a cooling rack or plate (or eat).

This recipe is linked to Gluten Free Wednesdays hosted by Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures. Check it out!

Mint Chocolate Chip Meringues

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These irresistible mint chocolate chip cookies are light and fluffy. Their green color is perfect for Christmas, too!

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My Mom, sister, and I used to make these cookies every Christmas season. We would whip them up late one night, just before bed, since they sit in the oven overnight to bake. I was always so excited to wake up in the morning and try one of the freshly baked cookies! We made these meringues at other times of the year, too, and changed the color to match the holiday.

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After years of making these cookies – and as a child, at that – I was very frustrated when my first four (yes, four) attempts at making these cookies as an adult failed. Not only did I waste ingredients (I hate waste!) but I knew that I could make these cookies and that the recipe worked. All of our modifications were written right on the original copy of that recipe in my own 8 year old handwriting! Well, four attempts and no cookies later I gave up, figuring my failure was probably due to the humidity.

Fast forward a few weeks. I made a huge pot of Avgolemono Soup and had 5 leftover egg whites. Rather than waste the egg white I decided to give the meringues one more try. I took every humidity precaution possible and when I saw the meringue form perfectly I knew the cookies would be a success! I happily ate one for breakfast the next morning.

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Here are some tricks I learned about successfully making a meringue:

  1. Use room temperature egg whites. I let the egg whites sit out on the kitchen counter for about 12 hours before using them, which was more than enough time for them to get to room temperature.
  2. Chill the mixing bowl and beaters. Put the mixing bowl and beaters in the refrigerator at least half an hour before you start baking.
  3. Use a low speed and be patient! Don’t try to rush the meringue by jacking up the beater speed too high or by dumping in a bunch of sugar at once. Just go slowly.
  4. When beating the egg whites you want stiff peaks to form. Egg whites will first get foamy, and then softer peaks will form. You will know you have achieved stiff peaks when the meringue stands up straight when the beaters are lifter out of the bowl (only test this when the beaters are turned off). If the tips of the meringue fall to the side you are still at the softer peaks – be patient and keep beating until you see stiff peaks!

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When you are familiar with what meringue looks like making these cookies is a breeze! These are great to bake with kids or a friend – anyone you can share the beating with (you arm will get tired if you do it on your own). The overnight baking is a fun feature of these cookies, too. You’ll love waking up in the morning to freshly baked mint cookies!

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Mint Chocolate Chip Meringues

Ingredients:
  • 1/4 tsp cream of tartar
  • 3 egg whites
  • 1 cup granulated sugar
  • 1/4 tsp mint extract
  • 8 drops green food coloring
  • 1 c mini chocolate chips
Directions:
  1. Preheat the oven to 350° F.
  2. In a large bowl, beat the eggs and cream of tartar at a medium low speed until stiff peaks form.
  3. Still beating at the same speed, add the sugar slowly mixing in just 1 tablespoon at a time.
  4. When all the sugar has been added, beat in the mint extract and green food coloring.
  5. Fold in the chocolate chips.
  6. Line two baking sheets with wax paper. Drop tablespoons of the meringue onto the baking sheets, about and inch or two apart.
  7. Turn the oven off, and place the cookie sheets in the oven. Leave the cookies in the oven overnight.
  8. Store cookies in a dry place.

Healthy Chickpea Chocolate Chip Cookies

I’ve been trying to make a safe for eating and not funky tasting GF cookie dough. Not to turn into cookies, just to eat or use as cookie dough. There must be other people who miss cookie dough ice cream! I’ve had a number of dessert ideas that involve safe to eat GF cookie dough, but I really needed a cookie dough that didn’t have that weird GF flour flavored aftertaste before I could make those.

I’ve been experimenting and testing different ideas for this cookie dough with no really good results. I’m just getting funny flavors across the board. That is exactly what happened when I tried to turn this Chocolate Cover Katie recipe for blondies into cookie dough. I had high hopes, but it tasted funny! Maybe it was the flax, or maybe it was the chickpeas. It didn’t taste badly (I actually did enjoy it eating the dough!), but the taste did not scream “cookie dough”.

I don’t like wasting food and I couldn’t use the strange tasting dough in my recipe so I decided to bake it. Novel idea for a dough, I know, right? I had a small batch since I was testing, so I plopped some cookie shapes onto a cookie sheet and threw it in the oven for 10 minutes. I wasn’t expecting much, honestly. My cookie experiments end poorly about 75% of the time. So, when I opened the oven door, and there appeared to be real looking cookies on the baking sheet, I was quite pleasantly surprised.

Yes, that is a half eaten cookie.

I let the cookies cool, and ate one. Actually, I think I ate three. They are surprisingly good. They are soft, like I think cookies should be, and there is no funny aftertaste. Baking win!

Making these cookies is simple. You throw all the ingredients in the food processor. For thicker cookies, you’ll refrigerate the dough overnight. For thinner cookies, you throw them on the cookie sheet and bake them right away. You will literally have warm, soft, chocolatey cookies in under 20 minutes.

Thick cookies (chill dough overnight)

Thin Cookies (no chilling required)

Oh, and did I mention, these are healthy?! Just look at the ingredient list – its a lot healthier than a normal cookie recipe! So many good things in one cookie 🙂

Healthy Chickpea Chocolate Chip Cookies

 
Ingredients
  • 15.5 oz. can chickpeas (garbanzo beans)
  • 2 Tbs creamy peanut butter
  • 2 Tbs ground flax
  • 2 tsp vanilla extract
  • 3/4 c + 2 Tbs (or 1C – 2 Tbs) brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 c chocolate chips (or more)
Baking Directions
  1. For the smoothest result, take the thing clear shells off the the chickpeas. This will take a while, FYI. It’s also not necessary, and will only change the texture of the cookie slightly.
  2. Combine all ingredients except the chocolate chips in the food processor, letting it run until a smooth, uniform dough forms.
  3. Stir in the chocolate chips.
  4. For thicker cookies, chill the dough in the refrigerator overnight, before moving on to next step. (Note: you may have an easier time with shaping the dough into cookies if you refrigerate it for even 15 minutes before baking.)
  5. Preheat the oven to 350°F. Put a silpat (or parchment paper) on a large baking sheet.
  6. Run your hands under cold water, and then scoop up about a tablespoon of dough, roll in into a ball, and flatten the ball onto the prepared baking sheet.
  7. Repeat with the rest of the dough, wetting your hands when the dough starts to stick to them. Leave space on the cookie sheet for the the cookies to expand.
  8. Cook for 12 minutes.
  9. The cookies will be very soft. Let them cool on the baking sheet for a few minutes and they will firm up.

Recipe Inspiration: Healthy Chocolate Chip Blondies from Chocolate Covered Katie

Peanut Butter Chocolate Chip Cookies (GF)

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These cookies are by far the simplest GF cookie I make. There’s no rolling out dough, no messing with multiple flours and only half a dozen ingredients. Even better, these cookies don’t taste gluten free. You know what I mean – that funky texture or taste you get from swapping out wheat flour for any one of the gluten free flour options. Even people who are on a non GF diet will find these cookies not just acceptable, but delicious.

This recipe is not really an original of mine. There are multiple versions all over the web (and I’m not surprised – these are too good not to share). There are different tweaks you can make – brown sugar vs. white sugar (or sweetener of your choice), crunchy peanut butter vs. smooth, semi-sweet chocolate chips vs. dark chocolate chips . . . you get the idea! This recipe is my favorite combination. Give it a try, I think you’ll love the result!

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Peanut Butter Chocolate Chip Cookies

Ingredients (makes about 2 dozen cookies)

  • 1c crunchy peanut butter
  • 3/4c brown sugar
  • 1 egg
  • 1tsp vanilla extract
  • 1 tsp baking soda
  • 3/4c semi-sweet chocolate chips
Cooking Directions
1. Preheat oven to 350° F.
2. Mix the first five ingredients (you can do this by hand or in a stand mixer with the paddle attachment).
3. Stir in chocolate chips.
4. Roll a spoonful of dough (about 1-2 tablespoons of dough) into a ball in the palm of your hand. Place cookie dough balls onto a baking sheet. Either a non-stick baking sheet or a greased regular baking sheet should work just fine. 
5. Bake for 8 -12 minutes (watch for the bottom edge of the cookies to start to brown). Let the cookies sit on the sheet for a couple of minutes, then transfer to a cooling rack or plate (or eat).
6. Repeat with any remaining dough. 
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