Gluten Free Mocha Crisp Flats

Do you know what is so great about people these days?

They love food.

No, really!  I know that people have loved food for, like, ever but with things like the Food Network, there has been a resurgence of all things edible!  And, with that, people have also done a lot of research into healthier eating.

One of the things that I find people are eating less of is gluten.  For some, it is medical (like those with celiac) and for others, it is intolerance.  But for those who are trying to eat gluten free to lose weight, I caution you…

Much of what is put on the shelf is full of preservatives and probably not a good option to lose weight (often times, the calorie count is the same or more than it’s regular counterpart).  For those with celiac, these packaged foods might be a good option when you are in a hurry.  But it is always better to make things yourself…especially when they are easy like these.  They are crisp on the outside and chewy on the inside

Now, I’m not claiming these are healthy (they do have quite a bit of sugar!!) but they are an easy cookie alternative to those that can’t tolerate wheat.  Give them a shot and let me know what you think!   Then make an ice cream sandwich …’cause, you know, we all need a little bit of sinful indulgence every so often!

gluten free mocha crisp flats

gluten free mocha crisp flats

gluten free mocha crisp flats

gluten free mocha crisp flats

Make these babies into ice cream sandwiches and you will be back here thanking me in no time! Best treat ever!!

If you want to pin this for later, here you go:

gluten free mocha crisp flats

Gluten Free Mocha Flats

These cookies are a sweet treat with no gluten! They are chewy and fudgy and awesome to make into ice cream sandwiches!!!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies

Ingredients

  • 3 cups icing sugar
  • 3/4 cups cocoa
  • pinch salt
  • 1 tsp instant coffee pulverize it in a coffee grinder or smoosh with the back of a spoon)
  • 1 tbsp ground almonds
  • 4 egg whites
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350.
  2. Sift sugar, cocoa, and salt into a large bowl; add coffee and stir.  Set aside
  3. In the bowl of an electric mixer, whisk egg whites and vanilla until fluffy; add to dry mix bowl.

  4. Mix with a spatula until all is mixed and no dry bits are left.

  5. Spoon out onto a lined baking sheet (parchment tends to work better here as they won't stick as much as to a Silpat lined sheet...either way, give it a blitz of cooking spray).  They spread, so just spoon about a teaspoon of 3 x 4 onto each sheet.
  6. Bake for about 8 minutes...don't overcook because you want them to be shiny on the outside but chewy on the inside.

 

 

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