I show my love through my food.

So when my niece Avery, my first baby, my partner in crime, found out that she had a gluten sensitivity, I went full-force into finding ways to alter my recipes so that I could still shower her with hugs and kisses and sweet treats.

This recipe is what I'd consider a "small batch recipe" in that it only makes one pan. It's the perfect recipe size if you have a few people coming over and just want a little something homemade at the ready.

The trick with these cookies is to really whip your eggs and brown sugar. You neeeeeeed to have room temperature eggs for this. Either leave your two eggs out on the counter for an hour or so to warm up, or place your eggs into a bowl of warm water for 5-10 minutes. Whip your eggs and sugar until the granules have dissolved and you're left with a thick and shiny concoction. If your sugar completely dissolves, you're left with cookies that are shiny and cracked on top. Trust me on this one. Another recommendation I'd give is to use GOOD quality chocolate. Since this is the primary ingredient in your recipe, you want to splurge and go for the good stuff - I use Ghirardelli brand chocolate chips and cocoa powder.

I think these are such a hit. I mean, I think they're one of the best chocolate cookies ever. They're chewy and gooey and remind me of a soft baked brownie but in cookie form. And because they're gluten free, they're basically zero calories, right? Please don't tell me otherwise.