Gluten-Free Brownie Skins

I recently made these guys over the weekend for a gluten-avoiding friend of mine.  They have very few ingredients and come together in a minute.

The recipe comes from 101 Cookbooks, where they're called "Chocolate Puddle Cookies," but I think they taste like gooey brownies when they're still warm, so I've renamed them accordingly.  They do firm up as they cool but they maintain a thin layer of goo in the middle.  The first time I made them without nuts; this time I used toasted and skinned hazelnuts... both were tasty but a little too sweet for my liking [though JG's a big fan].  I think next time I might swap out some of the powdered sugar for rice flour or buckwheat [which would be a different cookie entirely but a little grain's always better for you, right?].  I'll let you know how it goes.

Also, I made a half recipe and a #60 scoop and managed to get about 20 the size of my palm [10 on each cookie sheet].  The ones in the original recipe must be monsters... which makes sense since each cookie would have almost a quarter cup of powdered sugar.[!]  Even the smaller ones I made have about 1.5 tablespoons per cookie... so, yeah, they're not low-calorie, but they are a decadent, gluten-free addition to the cookie plate.