‘Tis the season for cookies, desserts and lots of indulgence! And if you have any sort of food sensitivity, this time of year can be extra stressful or rather disappointing when you realize all of the sweets you have to miss out on. Sure, there are a few exceptional bakeries out there, but most pre-made options are about as nice as eating sugarcoated cardboard and generally speaking almond flour and rice flour can be a little sad. I have good news though, because these will cure your holiday cookie blues!
Though I cheat here and there (especially on trips or at holidays), gluten and dairy generally don’t agree with me and I do best when I stay away. When preparing for our annual trip for Thanksgiving this year, it occurred to me that my favorite holiday cookies already are both naturally gluten and dairy-free! I was so excited and probably ate half the batch myself over the holiday.
My mom has been making these for years (long before I knew pesky gluten and dairy were bothersome to me) and while they may not look very pretty, these meringue-like treats are a crowd pleaser without being marked the “special” batch for the picky eater. Seriously, they are SO good. Plus they are super easy to make and you don’t have to worry about over/under cooking them. Take these along to your next party or save them all to yourself!
2 egg whites
2/3 cup of sugar
1 teaspoon vanilla
1 cup chopped nuts*
1 cup chocolate chips**
*I like walnuts
**If you use semi-sweet or dark, you’ll skip the milk in milk chocolate
1. Heat oven to 350 degrees.
2. Beat egg whites until foamy. Add sugar slowly and beat until stiff peaks form. Stir in vanilla, and then fold in the nuts and chocolate.
3. Drop by teaspoon onto a foil-lined cookie sheet. Place in the oven and turn off the heat. IMPORTANT: Do NOT open the oven door until it has completely cooled, then remove your cookies and enjoy!