Dessert is a human right, especially during the holidays. Try this new age, healthy version of a rich chocolate cookie, made delicious, light and airy without the gluten or dairy, quick and easy, make and enjoy or store up to three days ahead for the festivities.
- 1 Cup Confectioner’s Sugar
- 1/4 Cup Unsweetened Cocoa Powder
- Pinch of Cinnamon
- Pinch of Salt
- 2 Egg Whites
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Semi-sweet or Dark Chocolate Chips
Preheat oven to 350 degrees F. Line 2 baking (or cookie) sheets with parchment paper, coat paper with cooking spray. Combine sugar, cocoa, cinnamon and salt in a small bowl and set aside. Beat egg whites in a large bowl until soft peaks form (like meringue). Add vanilla and chocolate chips. Fold in sugar mixture until all ingredients are nicely combined. Drop tablespoon sizes of batter onto baking sheets, 2” apart. Bake 1 sheet at a time for 12-14 minutes. Let slightly cool and transfer to rack to completely cool. Can be stored in an airtight container for up to 3 days.
Pro-tip: This 65 calorie gluten-free cookie gets its depth from egg whites instead of grains and real cocoa instead of artificial milk chocolate. This may be surprising to many but pure chocolate is in fact dairy-free. True dark and semi-sweet chocolates are made with a base of cocoa solids (cocoa powder), cocoa butter and sugar and is naturally dairy-free. Read labels to make sure you are getting the pure stuff.