3 Egg whites
¼ tsp cream of tartar
Pinch of salt
¾ cup sugar
3 Tbsp. unsweetened or Dutch process Cocoa
1/3 cup mini chocolate chips
¾ tsp. peppermint extract
Preheat oven to 250’F. Cover a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt on high until foamy. Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites and beat until stiff peaks form. Gently fold in the chocolate chips and peppermint extract. Drop the mixture onto the cookie sheet, for a total of 24 cookies
Bake the cookies for 1 ½ hours. Turn the oven off and let the cookies cool in the oven for 1 hour. Store in a tightly sealed container.
Makes 12 servings (2 cookies each)
80 calories; 1.5 gm fat; 1 gm protein; 15 gm CHO; 0 mg cholesterol; 10 mg sodium.
EXCHANGES: 1 starch