Difficulty: Medium, Cook Time: 40 Minutes, Core Ingredient: Cocoa powder, Servings: 24 Cookies, Calories: 55 per cookie
Description: An easy recipe for flour less, no butter, no oil cookies. They taste like a rich and fudgy brownie!
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips
Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper, spray it lightly with nonstick spray.
In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start with just two) and vanilla extract and beat just until the batter is moistened. Whisk till the mixture is thick and has a fudgy batter consistency. If it seems too thick, add more egg white. Gently stir in chocolate chips.
Spoon batter onto the baking sheets in 12 evenly spaced mounds per cookie sheet. Bake for about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool. Your chewy cookies are ready to be devoured.
Store in an airtight container for up to 3 days.
Note: *If you’re baking this as a “gluten-free” recipe, just make sure that the brand of chocolate chips you are using is gluten free.
*Let the cookies cool completely before you attempt to remove them from the mat. Gently peeling the paper away from the cookie works best.
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