Photo - King Arthur Site
|1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. (Or use Crisco spray for parchment)|
|2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.|
|3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.|
|4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.|
|5) Remove the cookies from the oven, and allow them to cool right on the pan.|
|6) Yield: 16 large (3") cookies.|
- Hands-on time:
- 5 mins. to 7 mins.
- Baking time:
- 8 mins. to 10 mins.
- Total time:
- 13 mins. to 17 mins.
- 16 large (3") cookies.
Tips from their bakers
- Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
- Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
|Serving Size 1 cookie, 29g |
Servings Per Batch 16
|Amount Per Serving|
|Calories 80||Calories from Fat 10|
|* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.|
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1 cup cocoa powder, Dutch-process (European-style) preferred*
- 3 large egg whites
- 2 teaspoons gluten-free vanilla extract
- *For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa