12 servings
Ingredients:
3 egg whites
4 tbsp unsweetened cocoa powder
4 tbsp splenda
1 pinch table salt
1/8 tsp cream of tartar
1/4 cup sugar
1 tsp vanilla extract
Directions:
Preheat oven to 300F.
Add 3 egg whites to a bowl and set them aside.
Into a medium bowl, add the cocoa, sweetener and salt. Set aside.
Beat the eggs on low to medium speed until frothy.
Add the cream of tartar and turn speed to high and continue heating until soft peaks just form.
Continue beating the eggs while gradually adding the sugar.
Once the sugar had been added, continue beating until the stiff peaks form and then stop beating.
Fold in the cocoa mixture, along with the vanilla extract, a little at a time until just incorporated.
Drop by tablespoonfuls onto a prepared baking sheet.
For chewy cookies, bake for 20 minutes. If you like crunchy, continue baking for another 20 minutes.
Comments