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Magic Flourless Chocolate Cookies (Low-Fat, Gluten-Free)



Rich chocolate cookies with a chewy, fudgy inside and a light, crisp, meringue-like outside... and they're low-fat and gluten free! 





These cookies are like MAGIC! Why you ask? First off, they have no flour (making them gluten free by default), no butter (no added fat), and no egg yolks (no cholesterol). They are made with less than a cup of sugar, a little cocoa powder, an egg white, and some salt and vanilla for flavor.  Best part is, they are so easy to make so you can whip them up any time in minutes, for a guilt-free treat!


Spoon onto a baking sheet. Try adding your own fun flavor combinations, like sprinkling some orange zest on top, or some crushed peppermint candies. The batter is thin and runny, but put them into the oven, and voila!... 





You can also add chocolate chips or chopped nuts to the batter for a little crunch, too!



Flourless Chocolate Cookies

Yield: about 36 cookies (recipe easily halves)

Ingredients
  • 3 cup powdered (confectioners') sugar
  • 3/4 cup unsweetened cocoa powder, Dutch-processed
  • 1/2 teaspoon salt
  • 4 large egg white (or 1 whole egg and 1 white), brought to room temperature
  • 2 teaspoon vanilla extract
  • 1 cup mix-ins: chocolate chips, chopped nuts, etc., optional
  • rainbow sprinkles, optional
Directions

Preheat oven to 350 degrees F. Line baking sheet with parchment.

In a medium sized bowl, whisk together powdered sugar, cocoa and salt. Stir in egg white and vanilla until smooth. Fold in chocolate chips or chopped nuts, if using.

Spoon tablespoons of batter, 2 inches apart, onto prepared baking sheet. Add sprinkles if desired. Let sit for 20 minutes before baking to form a skin and become no longer sticky to the touch (optional step for thicker cookies).

Bake until outside of cookies are shiny, dry and crackled, about 8-12 minutes. Transfer baking sheet to a wire rack and let cookies cool completely on pan. Let cookies cool completely before gently peeling then from the parchment paper.

Store in an airtight container for up to 3 days.