HEALTHY FLOURLESS CHOCOLATE COOKIES

Ingredients

• three cups powdered sugar
• 3 large egg whites
• 1 teaspoon vanilla extract
• 2/three cup Dutch processed cocoa powder, (can alternative ordinary unsweetened baking cocoa too)
• 1/2 tsp. Salt
• 1 half cups semi-sweet chocolate chips

Instructions

1. Line two baking sheets with parchment paper and SPRAY with nonstick spray.
2. In a big bowl, whisk collectively powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is absolutely moistened. It might be very thick, similar to brownie batter. Stir in the chocolate chips.
3. Spoon the batter on the sprayed parchment lined sheets, approximately 1 tablespoon according to scoop (Using a small cookie scoop makes this very easy!) You will come to be with approximately 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350ºF. Bake for 10-12 minutes till tops are smooth and gently cracked. The edges will be set and the center slightly undercooked.
4. Let the cookies cool for 10 mins at the baking sheet earlier than gently shifting them to a cooling rack to finish cooling.

Recipe Notes

*If you pass letting them sit out for 30 minutes, they may still flip out first-rate. They will have a slightly distinct appearance and spread a chunk extra whilst baking. (See photo posted above)

UPDATE (four/18) Some readers have commented the cookies have been very candy. Adding chopped nuts gives the cookies a wonderful salty crunch and definitely balances the flavors. When adding nuts the cookies can be rounder and might must bake 1-2 mins longer.

Source : https://www.mamagourmand.com/chewy-fudgy-flourless-chocolate-cookies/