I've been trying to cut down on carbs, but I gotta admit, it's not always easy. Especially when you're in need of a cookie fix once in a while. Especially when all you can think of is gooey, chewy, chocolate cookies!! It's amazing how just one of those can have such a BIG impact on your mood!
This is such an easy recipe that I just had to share it with you. The cookies are not made with flour and hence are gluten free. A lot of people can't or won't consume gluten nowadays so these cookies are sure to give them one more snack option! I've added this to my MUST TRY list and by the comments (from people who have already tried it) on the original recipe page, this is a sure winner!
What you'll need to make 16 large (3") cookies:
1) 2 1/4 cups confectioners' sugar
2) 1/4 teaspoon salt
3) 1 teaspoon espresso powder, optional but good
4) 1 cup cocoa powder
5) 3 large egg whites
6) 2 teaspoons gluten-free vanilla extract
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.
2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.
3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.
4) Bake the 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.
Tip from the bakers: Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
Photos & Recipe: Source