Ok, so the other day, I made some cookies. That's nothing new when it comes to me; I love cooking and baking. However, I chose a recipe that I'd been holding on to for quite a while.
Let me just give you my Pros:
1. They are very chewy
2. Easy to make
3. They are pretty yummy
4. No gluten
5. Not much fat
1. The recipe called for way too much sugar
2. Don't like how they get all cracked
3. Better to make smaller cookies than larger, because they fall apart.
2 1/4 cups confectioners' sugar ( I used 2 cups instead)
1/4 tsp salt
1 tsp espresso powder, optional
1 cup cocoa powder, Dutch-process (European-style) preferred (I used Hershey's Unsweetened Cocoa)
3 large egg whites
2 tsp gluten-free vanilla extract
Preheat oven to 350. Lightly grease baking sheet, or line with parchment, and grease the parchment.
Stir together all of the ingredients till smooth.
Drop the batter-like dough onto the prepared baking sheet in 1 1/2" circles.
Bake the cookies for approximately 8-10 minutes (depending on your oven).
The cookies should spread, become somewhat shiny, and develop faintly crackly tops.
Remove from oven, and allow them to cool right on the pan.
I think I'll look for other recipes that don't require so much sugar next time.
Again, these were yummy, but really sweet.