Cookies are not typically a summer thing but I am here to make a case for them. These are the cookie version of brownies, adapted from Bon Appétit magazine. Spoon on a scoop of ice cream to make even more indulgent.

They are incredibly easy, gluten free, and are sweet brownie rich chocolate chewy goodness. Too many adjectives? I don’t care. They deserve it.

Do yourself a favor and make a batch of these. Trust me – you will not miss the gluten.

Ingredients:
3 cups GF powdered sugar
1 cup unsweetened dark cocoa powder
1 tsp kosher salt
2 large egg whites
1 large egg
5 oz bittersweet chocolate chopped

Directions:
-Preheat oven to 350°
-Whisk powdered sugar, cocoa and salt in large bowl
-Whisk in egg and egg whites
-Fold in chopped chocolate
-Spoon onto parchment paper lined sheet pans, allowing plenty of space apart
-Bake 7 minutes
-Rotate pans
-Bake an additional 7-9 minutes until cracked and set around edges
-Let cool on sheet trays
-Store in airtight container at room temperature