Janice's Flourless Chocolate Cookies

FLOURLESS CHOCOLATE COOKIES   Janice  8/2017

1 ½ cups Powdered Sugar

1/3 cup Unsweetened Cocoa Powder

Pinch Salt

1 or 2 Egg Whites at room temperature

1 tsp. Vanilla

½ cup Semi Sweet Chocolate Chips

½ cup Toasted Pecans finely chopped (optional)

Preheat oven to 355 degrees.

Line baking sheet with parchment paper. (not greased)

In large bowl, whisk together sugar, cocoa powder, and salt.

Add vanilla, egg white, and whisk/mix till you get a (very) thick/stiff but moist batter. If batter seems too thick, add another egg white.

Fold in chocolate chips. Fold in pecans. (Dough is stiff).

Scoop batter onto prepared baking sheet.

Bake 12 to 14 minutes or till tops are glossy and they begin to crack. (I baked about 16 minutes in my oven).

Let cookies cool completely before removing them from baking sheet with a spatula.

Store in airtight container for up to 3 days.

Makes 12 good size cookies.

NOTES: I also made a batch using dark chocolate cocoa. Different texture and took longer to bake (about 20 minutes). Still good, but chewier and flatter.

Good way to use left over egg whites that you have in the frig.

Good for friends who can’t digest flour.

Great cookies. Light as air. Crunchy.