I am trying this recipe tonight ... Review coming soon, I can't wait :)
Flourless Chocolate Chocolate Chip Cookies
Ingredients:
3 cups powdered sugar – I just take regular cane sugar and powder it in the blender.
2/3 cup unsweetened organic cocoa powder
1/4 teaspoon sea salt
2-4 large pastured egg whites, at room temperature (don’t throw the yolks away – save them for another recipe or for breakfast!)
1 Tablespoon pure organic vanilla extract – gluten free
1 1/2 cups chocolate chips – I find good one’s without soy at Whole Foods or Sprouts and usually use Enjoy Life Brand.
Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Give it a light coating of coconut oil or butter.
2. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the cookie sheets in 12 evenly spaces drops per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper with the cookies onto wire racks. Let cookies cool completely, and store in an airtight container.
3 cups powdered sugar – I just take regular cane sugar and powder it in the blender.
2/3 cup unsweetened organic cocoa powder
1/4 teaspoon sea salt
2-4 large pastured egg whites, at room temperature (don’t throw the yolks away – save them for another recipe or for breakfast!)
1 Tablespoon pure organic vanilla extract – gluten free
1 1/2 cups chocolate chips – I find good one’s without soy at Whole Foods or Sprouts and usually use Enjoy Life Brand.
Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Give it a light coating of coconut oil or butter.
2. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. Gently stir in chocolate chips.
3. Spoon batter onto the cookie sheets in 12 evenly spaces drops per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper with the cookies onto wire racks. Let cookies cool completely, and store in an airtight container.
This recipe was from Nurturing Our Roots:
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