Triumph Dining Holiday Week Cookie ExchangeCookies exchanges are no easy thing for people like us. What do you do if you, or anyone else in the exchange, has a dietary restriction? You try to find recipes that will work for everyone, that’s what.

Here are two no-flour, easy-to-bake cookie recipes. You can serve these to a mixed crowd and no one will even know they are gluten-free.

Chocolate Puddle Cookies

  • 310 grams walnut halves (toasted and cooled)
  • 453 grams powdered sugar (confectioner’s)
  • 60 grams unsweetened cocoa powder
  • ½ tsp salt (fine grain sea)
  • 4 large egg whites (room temperature)
  • 1 tbsp vanilla extract (real, good-quality)

 

Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.

Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner’s sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.

Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks – they really expand. Don’t try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.

Bake until they puff up. The tops should get glossy, and then crack a bit after 12 -15 minutes. Have faith, they look sad at first, then really blossom. You may want to rotate the pans.

Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days.

 

5 Ingredient Chocolate Chip Cookies

  • 1 cup creamy peanut butter
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • ½ cup milk chocolate chips

 

Preheat oven to 350 degrees F.

Mix all ingredients except chocolate chips.

When blended, mix in the chocolate chips.

Using your fingers, form 1 1/2 inch balls (dough will be very wet and sticky) and place onto an un-greased parchment lined cookie sheet. You don’t want to make them too big because they do spread.

Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack.

Makes around a dozen small cookies.