These cookies tasted just like the sugar ones I’ve had from the store. I’ve tried making sugar free variations several times but they were weird. Soft and wouldn’t hold their shape. That changed with the addition of glucomannan. I’ve heard xanthan gum will also work, but I haven’t tried it.
Ingredients
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1 tsp glucomannan powder
- 1/2 cup xylitol
- 1 Tbs cocoa powder
- 3 Tbs mini chocolate chips (opt.)
Instructions
- Preheat oven to 250 degrees.
- Pour egg whites into a super clean mixing bowl. (Even a drop of oil will prevent the whites from whipping.) Start mixing until frothy.
- Meanwhile, put the powdered ingredients into a small blender or coffee bean grinder. Grind until fine and well mixed.
- Pour powder mixture into the frothy egg whites a little at a time, while beating. Continue beating until egg whites are glossy and stiff peaks form. Fold in chocolate chips if using.
- Drop mixture onto parchment lined cookie sheets. Bake for 1 hour, then shut off the oven and let dry overnight.
- Makes about 24 cookies.
If you don’t like using xylitol, try an equivalent of your favorite sweetener. These are as sweet as store bought cookies. If you don’t have a sweet tooth, you can reduce the sweetner a bit. Adjust it to taste. These will work without coocoa powder and with oil free extracts of choice or chopped nuts stirred in. Have fun playing with it.
Also, my oven is off. I’m not sure how off. So watch yours the first time to make sure they don’t overbrown.
