Rating:
100 % of 100
This is an amazing and addictive cookie, without a trace of glutens.
Servings: 12
6 Ounces Semisweet or Bittersweet Chocolate, chopped
2 Large Egg Whites
1/2 Cup Sugar
1 Tablespoon Ancho Chile Powder
1 Teaspoon Lime Juice
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Ground Cinnamon
1 Cup Chopped Pecans or Walnuts (3.5 oz.)
- Preheat oven to 350°F. Use nonstick baking sheets or line 2 large baking sheets with parchment paper or nonstick sheet pan liners.
- Melt chocolate in microwave on medium power 30 seconds. Stir, and heat 30 seconds more. Continue heating and stirring until chocolate is completely melted.
- Beat egg whites with electric mixer (I use a stand mixer) on medium speed until soft peaks form. Gradually add sugar. Increase beater speed to high. Whip until stiff peaks form when beater is raised. Add chile powder, lime juice, vanilla and cinnamon; beat briefly to mix.
- Gently fold melted chocolate into egg whites with rubber spatula, leaving some streaks of white. Fold in nuts.
- Drop batter by scoopfulls 1 1/2 inches apart onto prepared baking sheets. Bake 10 minutes. Cool cookies on baking sheets. Store in airtight container.
Per Serving: 164 Calories; 10g Fat (52.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.
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