Yesterday I had a few spare minutes while Ephraim was napping and I decided to make a quick cookie recipe. They were some of the easiest cookies I’ve made because there are so few ingredients (no flour, no baking soda, no butter). The recipe calls for a whole tablespoon of vanilla extract, but I didn’t realize I was low on vanilla until I had already started the baking process! Because it was a dry batter, I knew I was going to need all the liquid I could get, so I substituted almond extract. My cookies ended up with a strong almond flavor—which is pretty delicious—though vanilla may have been preferred. The cookies have a smooth outer crust, and a fudgy brownie texture inside. You’ll love them!
3 cups powdered sugar
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
4 egg whites
1 Tablespoon vanilla extract
1/2 cup mini semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Whisk together powdered sugar, cocoa, and salt in a large bowl until well-combined.
Mix in the egg whites and vanilla extract until all of the dry ingredients are moistened.
Stir in mini chocolate chips.
Drop by tablespoons onto parchment-paper-lined baking sheets. Leave enough space for them to spread.
Bake 8-10 minutes until they are glossy, slightly cracked, and not a darker color in the middle.
Allow them to cool completely before removing them from the baking sheet.
Based on this recipe from IHeartEating.com (which claims they are only 68 calories each!)
See you tomorrow for Friday Favorites!