Ingredients
• Powdered Sugar: 1.5 cups (For a diabetic-friendly version, use a powdered Erythritol or Monk fruit sweetener).
• Cocoa Powder: 1/2 cup unsweetened high-quality cocoa powder.
• Egg Whites: 2 large egg whites (at room temperature).
• Note: Many people add a pinch of salt or chocolate chips, but the base recipe is just these three!
Instructions
1. Preheat: Heat your oven to 175°C and line a baking sheet with parchment paper.
2. Whisk Dry: In a bowl, whisk together the powdered sweetener and cocoa powder until there are no lumps.
3. Combine: Add the egg whites and stir until the mixture becomes a thick, shiny, and dark batter (it will look like brownie batter).
4. Scoop: Drop rounded tablespoons of the batter onto the baking sheet, leaving space between them as they will spread.
5. Bake: Bake for 10–12 minutes until the tops are crackled and shiny (as seen in your image).
6. Cool: Let them cool completely on the tray before moving them, otherwise they might break.
Benefits
• Gluten-Free: Since it contains no flour, it’s naturally safe for those with gluten sensitivities or Celiac disease.
• Low Calorie: Egg whites provide a lean source of protein without the extra fats from yolks or butter.
• Heart Health: Unsweetened cocoa is rich in Flavonoids, which can help improve blood flow and lower blood pressure.
• Diabetic Friendly: When made with sugar alternatives, these cookies have a very low glycemic index, preventing sudden blood sugar spikes while satisfying a sweet craving.