All this healthy January eating is coming to a slow grind as our schedule fills with many activities. Grabbing a quick meal on the road or snacks to get us through a hockey game has started to increase. As someone who is usually far better prepared, it's cringe worthy when these stops happen. I don't judge others who need or want to make those choices, it's a personal one for sure. It's a quiet day at home today and I intend to spend it in the kitchen catching up on meals and snacks that need to be made and those that I've been wanting to make.
Gluten Free Rocky Road CookiesIngredients:
3 cups powdered sugar
2/3 cup cocoa powder
1/4 teaspoon salt
3 large egg whites
1 Tbsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped toasted, almonds
1 cup mini marshmallows
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a small bowl sift powdered sugar and cocoa powder. Whisk in salt. Reserve
Add egg whites to a stand mixer and beat with whisk attachment until whites are stiff and firm (about 5min) Add vanilla and whisk until combined. Slowly add the dry ingredients until batter is smooth (about 2min) Stir in chocolate chips and almonds. *Chill batter in refrigerator for 1 hour to help prevent spreading in the oven.
Using a teaspoon, portion out 12 cookies on each baking sheet. Place 4-5 marshmallows on top of each cookie. Bake cookies for 12-13 minutes. Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to finish cooling.