This recipe was featured in Meeting the Gluten-Free Challenge.
3 cups powdered sugar
3/4 cup cocoa powder
1/2 teaspoon salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans
4 large egg whites, room temperature
Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix). Drop dough with 1/4-cup measure or with large ice cream scoop, 3 inches apart, onto two parchment paper-lined, rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating baking sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.
Servings: 12. Serving size: 1 cookie. Per serving: 289 calories, 4 g protein, 11.9 g fat, 42.8 g carbohydrates, 3.9 g dietary fiber, 116 mg sodium, 36.3 g sugars, trace cholesterol
Sylvia Romesburg, Pedernales Electric Cooperative
