Flourless, Butterless Chocolate Cookies

Total Time: 19 mins Preparation Time: 5 mins Cook Time: 14 mins

Ingredients

• Servings: 24
• 3/4 cup dutch-processed cocoa powder
• 2 1/2 cups confectioners' sugar
• 2 cups walnuts (roughly chopped) or 2 cups pecans (roughly chopped)
• 1 tablespoon pure vanilla extract
• 4 large egg whites
• 1 pinch salt
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 preheat the over to 350°f.
• 2 line two baking sheeting with silicone mats or use non-stick baking pans.
• 3 in the bowl of an electric mixer fitted with the paddle attachment, combine the cocoa powder, sugar, salt, and nuts, and mix for 1 minute on low speed.
• 4 in another bowl, briefly whisk together the vanilla and egg whites.
• 5 increase the mixer's speed to medium and slowly add the vanilla and egg whites to the dry ingredients. mix for 2 minutes. scrape down the inside of the bowl.
• 6 scoop 2 ounces (a 1/4 cup measuring cup) of the batter onto the prepared sheets, leaving 3 inches between the cookies, which will spread and flatten as they bake (note: mine did not flatten at all!).
• 7 place the baking sheets on the middle rack of the oven and immediately reduce the temperature to 320°f.
• 8 bake for 14 minutes or until small, thin cracks appear on the surface and the cookies are firm to the touch.
• 9 allow to cool slightly then transfer for a wire rack. store in an airtight container.