Hello and HAPPY HOLIDAYS!!
Welcome to yet another of my holiday baking experiments gone oh so right!
Originally based in the Chewy Chocolate M&M Cookies, this recipe became something entirely new and unexpected, but still equally loved and appreciated by my gluten free friends :)
The Recipe:
- 1 egg white
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 1/4 tbsp vanilla
- 1/4 cup melted chocolate
- Crushed Candy Canes (as desired)
- Water (as necessary)
The Process:
- Preheat oven to 350 degrees F (176.7 degrees C).
- To separate egg, crack and turn such that the yolk falls into one half of the shell. Carefully transfer yolk between shell halves, allowing white to drip into a container below.
- Melt chocolate in a microwave-safe container in 30 second bursts, stirring the chocolate after each burst.
- Mix egg white, cocoa powder, powdered sugar, vanilla, melted chocolate.
- Add water in small portions until the batter holds together and is moldable.
- Roll batter into balls and "thumbprint".
- Add candy cane pieces as desired
- Bake for 6 minutes.
- Enjoy and share!
The Calories:
Egg White: 17 calories
Cocoa Powder: 65 calories
Powdered Sugar: 389 calories
Vanilla Extract: 3 calories
Melted Chocolate: 80 calories
Candy Canes: 30 calories
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TOTAL: 584 calories
And that's for the ENTIRE recipe!! Each of the 25 cookies made has only 23 calories, and they're gluten free!
What went right:
While I thought the consistency was totally wrong because it didn't match the consistency of the Chewy Chocolate M&M Cookies, they turned out amazing regardless.
What went wrong:
Ditto :)
What I would do next time:
It would be fun to try this recipe as a vegan recipe as well, by replacing the egg white with applesauce. Additionally, if dipped in unsweetened chocolate, this could make a delicious vegan truffle!
Overall, a very successful recipe despite its deviation from the original. It worked quite well with my Spritz Cookies as well ;)
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