Domo-kun Gluten-Free Brownie Cookies

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Domo-kun is the adorable little monster with a big mouth. He was first featured on a Japanese television station in short stop-motion animations. Since then, the character has become a pop icon, appearing in ads for Target and 7-eleven! The stop-animation films are great, especially this one.

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And while plain chocolate cookies are great, what is more adorable than chocolate cookies with Domo-kun’s face on them? These cookies are really fudgy, with a hint of almond flavor. The softness and melt-in-your-mouth quality will have you reaching for more.

These cookies are also incredibly easy – only needing one bowl to whip them up. This makes it perfect for any chocolate cravings…and even better yet, they are gluten free!

Oven Temperature: 350˚F
Baking Time: 9-12 minutes
Makes: 24 cookies

Ingredients:
cookies
3 cups powdered sugar
3/4 cups unsweetened cocoa powder
1/4 tsp. salt
4 large egg whites
1/2 cup ground almonds
1 Tablespoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup semisweet chocolate chips
1/4 cup semisweet mini chocolate chips (you can substitute these chocolate chips for any kind of mix-in. Try other chips, dried fruit, or nuts. These cookies retain their shape better with mix-ins, so don’t leave them out!)

decorations
Red, white, and black candy melts (if you can’t find these, see the note at the bottom for using regular chocolate)
White nonpareils

Directions:
cookies
Preheat the oven to 350˚F.
In a large bowl, whisk together the powdered sugar, cocoa powder, and salt.
Switch to a spatula, and then add in the egg whites, ground almonds, and extracts. Mix well.
Then stir in the chocolate chips.
Line a baking sheet with parchment or a silicon baking mat. Then spray with cooking spray or grease with oil/butter. This will make the cookies easy to remove after baking, so do not forget this step!
Bake for 9-12 minutes or until the edges are set. The cookies will be soft right out of the oven, so let them cool for ~10 minutes or until firmer before removing from the baking sheet.
Let the cookies cool completely on a wire rack before decorating.

decorations
Place each color of candy melt in microwave safe bowls or zip-lock baggies. Microwave in 15 second intervals until completely melted. In between microwaving, stir with a spoon or squeeze the bag around to distribute the heat evenly.
Use zip-lock baggies as piping bags by snipping a small tip off the corner.
Make rectangles with the red candy melts. Wait for them to dry. Then add on the white teeth. To make the eyes, make small circles and add a white nonpareil as the reflection. Enjoy!

*note* If you can’t find candy melts, which are a candy coating that hardens at room temperature, you can use normal chocolate. The only caution is that you will have to temper normal chocolate so that it is not soft at room temperature. To temper the chocolate, melt in a microwave safe bowl in the microwave in 10 second intervals. Make sure not to overheat the chocolate and stir very well after each microwaving. If the bowl is very hot after microwaving, you’ve probably gone too far. Stop microwaving when most of the chocolate is melted but some is still in chunks. Keep stirring until the bowl cools down and all the chocolate is melted. It should be thick and not super liquidy. When the chocolate is melted, add in some shaved chocolate to bring down the temperature. Stir again until melted. You can color the chocolate with oil-based or powdered food colorings. You can then place into zip-lock baggies and decorate as explained above. For more information, watch this very informative video.

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