I really like to serve these quick and easy cookies. They are my go-to gluten free dessert because I always have the ingredients on hand. Fudgy, nutty, and utterly delicious!
Step 1: Ingredients and Instructions for Making Cookies:
2 egg whites
1/4 teaspoon vanilla extract
1 cup granulated sugar
7 tablespoons unsweetened cocoa powder
1 cup coarsely chopped pecans
Heat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large mixing bowl, beat egg whites and extract on low speed until frothy. In a medium bowl, sift together sugar and cocoa powder. Add to egg whites and beat on low speed until combined then beat on high speed for 1 minute. Stir in pecans. Drop walnut-size balls of mixture 2-inches apart on parchment lined baking sheet. Bake for 15 minutes or until tops of cookies are cracked and dry to the touch. Remove from oven and cool on baking sheet for 2 minutes before removing to wire rack to cool completely. Makes 18 cookies.