Flourless Salted Chocolate Cookies

Gluten-Free. You probably either love this word or loathe it. I'm a neutral party. With a sister who (whom?) has a gluten allergy, I've become more accustom to making (or at least attempting to make) her meals as gluten-free as possible. I also see numerous health benefits to a life without gluten. I swear, it doesn't hurt - only helps! This cookie will please all, even those who loathe the gluten-free lifestyle. I promise. ;)

Ingredients:
2 3/4 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 tablespoons Chickpea (Garbanzo) Flour
1/4 teaspoon salt
2 large egg whites
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Maldon sea salt, for tops (NOT optional, do it)

Cooking Instructions:

Here's the rundown... Short and simple.

Heat your oven to 350 degrees and place all racks at the lowest levels.

In a mixing bowl, blend together powdered sugar, cocoa powder, chickpea flour and salt with whisk (or whisk attachment). Add eggs and vanilla into dry ingredients. Mix until all ingredients are combined into a thick batter. Fold in chocolate chips.

On a sheet pan lined with parchment paper, scoop out 20 teaspoon-sized cookies. Bake for 10-15 minutes, or until they rise and crack. Let cookies sit for 5-10 minutes on sheet pan to solidify, then move onto a drying rack.

Enjoy with a nice big glass of milk or a scoop of ice cream while they're still warm.

Makes 20 amazing cookies. 

Details
I adapted this recipe from Cooking Classy with a Sprinkle of Fancy via Pinterest. Their recipe calls for corn starch, an item I somehow did not have in the kitchen. (Seriously... what's that about?) I googled ingredients to substitute and came across a website that suggested arrowroot flour as a sub. I also did not have Arrowroot Flour (are we surprised?). I did, however, have Chickpea Flour in-house. I LOVE Chickpea Flour - my favorite is Bob's Red Mill. I highly suggest everyone have a bag of it in their kitchen. Not only for gluten-free cooking, but cooking in general. It has pleasantly surprised me every time I've used it, as it holds up better than regular flour a good percentage of the time (Chicken Parm, anyone?)

In conclusion, don't hate on the gluten-free. Try including a few items into your life and go from there (with your bad self). I apologize for that last line.