Nonstick spray for the baking sheet (optional)
1 cup powdered sugar
2 tbsp. unsweetened cocoa
Pinch of salt
1/4 cup hazelnuts, pecans or almonds
1/2 cup chocolate chips
1/2 tsp. pure vanilla extract
4 egg whites (from large eggs), in a medium-large bowl
1. Preheat the oven to 250 degrees F. Lightly spray a baking sheet with nonstick spray or line it with parchment paper.
2. Place the sugar, cocoa, salt, nuts and chocolate chips in a food processor or blender and process in a few short bursts until the nuts and chocolate are coarsely ground.
3. Add the vanilla to the bowlful of egg whites and beat with an electric mixer at high speed, until they form stiff peaks.
4. Pour the dry mixture on top of the beaten egg whites and use a rubber spatula to fold everything together until reasonably well blended. (It doesn’t have to be perfect.)
5. Drop by rounded spoonfuls onto the prepared baking sheet.
6. Bake for 3 hours without opening the oven. Turn off the oven and leave the cookies in the oven for another 30 minutes. (If you forget they are there and accidentally leave them overnight, they’ll be fine.) Remove the baking sheet from the oven and let the cookies cool completely on the baking sheet before gently removing them with a metal spatula.
Protein: 3 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Dietary Fiber: 1 g, Calories: 130.