2 1/4 cups powdered sugar
1/4 tsp salt
1 cup cocoa powder
3 large egg whites
2 teaspoons vanilla
1. Preheat oven to 350'F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2. With the mixer on low, mix together all of the ingredients till smooth. (It will look like there's not enough liquid, but keep mixing. You can use a higher speed once the powder is all absorbed.) Scrape the bottom and sides of the bowl, and stir again till smooth.
3. Drop the soft, batter-like dough onto the prepared baking sheets in balls a little smaller than 1". (The dough is very gooey. I used the traditional two spoons instead of my cookie scoop.)
4. Bake cookies for 8 minutes. They should spread, become somewhat shiny, and develop faintly crackly tops.
5. Remove the cookies from the oven, and allow them to cool right on the pan.
Yield: approx 40 cookies
*You can make larger cookies, just cook them 10 minutes instead.
*For GF, use GF vanilla.
[Serving size: 2 cookies, Cal:80, Total fat: 3g, Chol: 0mg, Sodium: 47mg, Carb: 18g, Dietary Fiber: 1g, Sugars: 17g, Protein: 1g]
1 comment:
That's what you call ironic that King Arthur Flour has a flour less recipe.
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