These pantry-friendly chocolate cookies are gluten free, sweet and spicy!
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
In a large bowl, stir together the powdered sugar, cocoa powder, cornstarch, salt and cayenne pepper until combined.
Add to sugar mixture; egg whites, egg, and vanilla. Carefully stir together.
Using a strong spoon, keep stirring, even though the batter may look dry at first. As the sugar dissolves a very thick and stiff batter will form.
Add chocolate chips and stir until combined.
Spoon, about a heaping tablespoon of batter, onto the baking sheets. Making sure to leave a couple inches between cookies because they will spread as baked.
Bake each cookie sheet for 14 minutes, or until cookies are puffed and cracked over the surface.
Allow cookies to cool before removing from parchment.
Variation;
To make ‘Mexican Hot Chocolate’ flavor, reduce cayenne pepper to 1/4 tsp and add 1/2 tsp ground cinnamon.
0 servings