Yep, you read that right. You HAVE to try these - YUMMY!
  • Olive oil
  • 6 oz. dark bittersweet chocolate, broken into chunks
  • 3 large egg whites
  • 1½ c. sucanat or turbinado sugar, divided
  • ½ tsp. vanilla extract
  • ⅓ c. unsweetened cocoa powder
  • 4½ tsp. arrowroot powder
  1. Preheat oven to 375 degrees. Lightly oil baking sheets with olive oil.
  2. Place chocolate in microwavable bowl on high for 2 minutes, stirring once halfway through. Set aside to cool.
  3. Using an electric mixer on high speed, beat egg whites until soft peaks are formed. Gradually beat in 1 cup sucanat and continue beating until mixture is creamy. Add vanilla.
  4. In a small separate bowl combine remaining ½ c. sucanat, cocoa and arrowroot powder. Beat into egg whites on low speed. Stir in warm chocolate and continue stirring until mixture thickens.
  5. Place by rounded Tbsp onto 2 prepared baking sheets and bake for 10 minutes. Cool for 10 minutes on baking sheets before transferring to racks to cool completely.
  6. Note: Use parchment paper on a cookie sheet for baking these cookies.
Nutrition Information
Serving size: 1 cookie Calories: 90 Fat: 3 g Carbohydrates: 16 g Protein: 1 g