My first attempt at making these cookies was an absolute failure. I used the wrong sugar... long story short they imploded when I took them out of the oven & almost ruined my cookie sheets
. I was so disappointed. So I figured I'd give it another shot, with the right sugar & nailed it!These babies are crispy on the outside & chewy/soft on the inside.
Guess what?!
They are flour-less!
Chewy Chocolate Peppermint Cookies
Adapted from Dashing Dish
15 min (prep time)
About 12 cookies (I had more)
* marks what I substituted
1 1/2 cup powdered sugar OR for sugar free option *she used Ideal, I used Domino powdered sugar
1/2 cup cocoa powder1/2 tsp baking powder *Aluminum-free baking powder
2 egg whites
1/8 tsp salt *sea salt
1 tbs skim milk *Unsweetened Vanilla Almond milk
1/8 cup Andes peppermint crunch baking chips *I just used the regular Andes peppermint crunch indulgences, crushed up 2 pieces & I had enough for all my cookies
- Preheat oven to 350 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.
- Mix together powdered sugar, cocoa powder, salt & baking powder in a bowl.
- Place egg whites and milk in another small bowl, & stir to combine. Mix wet & dry ingredients together, until just combined, but don’t over beat.
- Using a tablespoon, scoop up cookie batter, & use a teaspoon to drop cookie batter onto prepared baking sheet. Sprinkle peppermint chips on cookies, dividing evenly between cookies.
Bake cookies for about 15 minutes, & enjoy!
I kept them in an air tight container & they stayed fresh until the last cookie. My Grandma & Grandpa had some. Grandpa of course is still raving about them. My nicknames from him have evolved from Dee, my genius, & now cupcake kid.
I think I'll try them with the regular Andes next time!
- Place egg whites and milk in another small bowl, & stir to combine. Mix wet & dry ingredients together, until just combined, but don’t over beat.
- Using a tablespoon, scoop up cookie batter, & use a teaspoon to drop cookie batter onto prepared baking sheet. Sprinkle peppermint chips on cookies, dividing evenly between cookies.
Bake cookies for about 15 minutes, & enjoy!
I kept them in an air tight container & they stayed fresh until the last cookie. My Grandma & Grandpa had some. Grandpa of course is still raving about them. My nicknames from him have evolved from Dee, my genius, & now cupcake kid.
I think I'll try them with the regular Andes next time!
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