DJ here is a link to one that I have made that doesn't have corn in it. The only problem I didn't like about this one was the way the beaten egg whites made the tops looks. I would only lightly beat the egg whites next time or not at all. I have seen this same recipe without the eggs beaten. chaosinthekitchen.com/2010/05/flour- le ss-chocolate-walnut-payard-cookies/
I don't make cookies very often as I can't resist them very well.
Maybe you could try one of the substitutes if you can't have corn.
I was curious and looked up Cornstarch substitutes For each 1 tablespoon of cornstarch needed use: 2 tablespoons all-purpose flour OR 1 tablespoon potato flour or rice flour OR 4 teaspoons quick-cooking tapioca OR 2 teaspoons arrowroot
Personally I would use the all purpose flour if it has xanthan gum included.
Do you have one that also does not have corn in it?
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
For the Lord Himself will descend from heaven with a shout, with the voice of an archangel, and with the trumpet of God. And the dead in
hahaha, and we wonder why we gain weight? And the sugar spike too. It's like eating icing but more like fudge. I'm sure it tasted awesome!!! I can't have anything like this in the house or I eat far too much since I'm the only one here to eat it.
Lily, your recipe reminds me of this one which I like a lot. Taste like the GF ones from the Great America cookie.
Chewy Flourless Cookies
1 3/4 cup powdered sugar 1/2 cup cocoa 2 t cornstarch 1/4 t. salt 2 egg whites 1 cup chopped and toasted nuts Preheat oven to 350. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with spoon until mixture forms a dough. Mixture should be thick enough to form a dough, if not, add more cocoa and powdered sugar. Form dough into balls. place on cookie sheet. Bake 16 - 19 min until glossy and cracked. Cool
I tried and it was such an incredible PIMA, I posted it only here.
I love SP. I hate a few things about the site, too. Other sites are MUCH easier to use for somethings: like posting recipes. Working 50 hours a week, I simply don't have time. Anybody is welcome to upload it if they like.
They were quite good -- too good! I ate about 10 of the 24 (in more than one sitting) and now my face is broken out. I think that much sugar is a BAD, BAD thing but these are good if you want chocolate cookies. They're almost fudgey.
2 1/4C confectioners sugar 1/4 t salt 1 t espresso powder (optional but this really helps) 3/4 C cocoa (Dutched) 1/4 C carob powder (this substitution isn't necessary, you can go all cocoa but I like carob) 3 large egg whites 2 t gluten-free vanilla extract
Mix all in bowl (I used a stand mixer) til smooth and "glassy." Dump about 1 T at a time onto GREASED (I used spray "pam-like" stuff) cookie tins. Cookie batter will SPREAD a lot.
Bake at 350F for 5-8 minutes. They will crack and be careful not to burn. There's a lot of sugar in these!
COOL COMPLETELY ON TIN before removing.
My elderly parents both loved them and I did, too. :) Bit too much sugar for my system but they're tasty for non-GF folks.
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