Saturday, August 20, 2011

Gluten-Free Chocolate Cookies

1 3/4 cups confectioners' sugar
1/2 cup cocoa powder (preferably Dutch processed)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped toasted pecans

Preheat oven to 300 degrees.
Line a large cookie sheet with parchment paper; set aside.

In a medium mixing bowl combine the confectioners' sugar with the cocoa, cornstarch, and salt. Gradually add in the egg whites, stirring with a spoon until mixture forms into a dough. The mixture should be thick enough that you can form it into small balls; if not add a little more confectioners' sugar and cocoa. Add the nuts and mix in well.

Form the dough into 15 equal size balls. Place balls on the parchment lined cookie sheet. Bake 15 to 19 minutes until balls are glossy and have a crackled appearance. Cool completely.

Per cookie: 110 calories, 16 g carbs, 1 g protein, 7 g fat, 45 mg sodium

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