Tuesday, December 27, 2011
Oh Yum...Gluten-Free Rocky Road Cookies!
You know what the problem with rocky road ice cream is? Nothing. Nothing at all. I love rocky road ice cream, in fact, when I was in high school, my mom and I could polish off a gallon by ourselves in one sitting. (Don't tell her I told you that, she might be embarrassed.) My favorite brand is good old Dreyer's, found at any and every grocery store in America.
I know it's not the healthiest thing on the planet (especially if you're eating an entire gallon - sheesh!) but I love it all the same. And yet, my shopping repertoire is now more in the vicinity of Whole Foods and Trader Joe's, and it's rare I splurge on something so..um..what's the word I'm looking for...CALORIC...as this.
And yet, it was just Christmas...
And Christmas in this kitchen means two things: Booze and Cookies. Booze for me, and cookies for you. Based on my favorite ice cream. And the best part? These cookies are gluten free, and aren't even that bad for you. At. All. Don't say I never did anything for you, I'm no Grinch!
Gluten-Free Rocky Road Cookies
Makes 18 Large Cookies
1 3/4 C. Chopped Toasted Almonds, 1/4 C. reserved after toasting for topping
4 Organic Egg Whites
3 C. Organic Powdered Sugar
3/4 C. Cocoa Powder
1 Packet Starbucks Via Instant Coffee, Columbia flavor; or 1 tsp. Instant Espresso
1/2 tsp. Fine Grain Sea Salt
1 Tbs. Vanilla Extract
2 C. Miniature Marshmallows, 1/4 C. reserved for topping
1 Packet Starbucks Via Instant Coffee, Columbia flavor
Preheat oven to 350*. Chop whole almonds on a rimmed cookie sheet, and toast in oven for 15 minutes. Remove from oven and allow to cool while you make the rest of the batter. Reduce oven to 325*.
Beat egg whites in mixer until slightly bubbly, about 2 minutes. Sift in powdered sugar, cocoa powder, instant coffee and sea salt. Add vanilla.
Beat until smooth and creamy, with the consistency of melted ice cream.
Fold in by hand 1 3/4 C. toasted almonds and 1 3/4 C. mini marshmallows.
Using an ice cream scoop, spoon mixture onto parchment paper coated cookie sheet, only 6 cookies per tray. (They will spread out a lot.) By hand, place 3 chopped almonds and 3 mini marshmallows on top of each spoonful of cookie dough, pressing down slightly on the batter.
Bake for 12 minutes, at 325* until tops crack and look shiny.
Immediately remove parchment from hot cookie tray and place on cool counter top. After 5 minutes, use a clean spatula to remove from parchment paper. Be careful, cookies are very delicate. Place on a flat tray or plate and allow to set until fully cooled before serving.
Hope your post-holiday dieting is off to a good start. I know mine is (not)!