Flourless Chocolate Fudge Crinkle Cookies (GF)
3 cups Powdered Sugar plus more for dusting
¾ cup Baking Cocoa
½ tsp. Ground Cinnamon
¼ tsp. Salt
1 cup Nestle Toll House Semi-Sweet Chocolate Morsels
4 large Fresh Eggs, whites only at room temperature
1 tsp. Gluten-Free Vanilla Extract
Combine powdered sugar, baking cocoa, cinnamon, and salt in a large bowl. Stir in morsels. Lightly beat egg whites and add to mixture with the vanilla, stirring until combined. Drop by level tablespoon 2 inches apart onto baking sheet lined with parchment paper. Place in a pre-heated 325-degree oven for 13-15 minutes. Or until tops are cracked and shiny and edges are firm. Cool completely on baking sheets, peel off the parchment paper and dust with additional powdered sugar.
Note: In batter, you can use 1 tsp. Nescafe Taster’s Choice House Blend 100% Pure Instant Coffee Granules instead of the cinnamon for a slightly different taste.
Note: Eliminate the cinnamon or coffee and replace with ¾ cup of Shredded Sweetened Coconut for Chocolate Fudge Coconut Crinkle Cookies.
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