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Mexican Chocolate Gluten Free Cookies

Category: Mexican, Chocolate, Cookies

 Ingredients List

  • 2 1/2 cups powdered sugar
  • 1/2 cup cocoa powder (unsweetened)
  • 1 + 1/8 teaspoon saigon cinnamon (or regular)
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1 teaspoon vanilla
  • 1 + 1/2 teaspoons instant coffee or espresso
  • 12 oz dark chocolate chips (i love ghirardelli)
  • 1 tablespoon corn starch


Preheat your oven to 350. Stir together powdered sugar, cocoa powder, cinnamon, salt, instant coffee/espresso. and corn starch.
Beat the 3 egg whites for a minute. (I used my “pink baby” - mystand mixer!). Add vanilla and mix until combined. Add all of the dry ingredients and mix untilwell combined. Finally, stir in chocolate chips. Drop onto a parchment lined cookie sheet. Thebatter will be a bit runny, so make sure to space at least 1 inch apart.Bake for 15 - 18 minutes or until they are slightly cracking. They will have the appearance likebrownies. Let cool completely and then use a metal spatula to carefully remove from parchment.

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