(Paleo) Chocolate Crinkle Cookies

(Paleo) Chocolate Crinkle Cookies

Ingredients

Makes 24 cookies

3 large egg whites

Pinch of fine grain salt

¼ teaspoon cream of tartar (or white vinegar or lemon juice)

1 cup + 2 tablespoons powdered sugar (use this recipe to make powdered coconut sugar)

½ cup cocoa powder

1 tablespoon coconut flour (I used Bob’s Red Mill)

1 tablespoon arrowroot powder (or cornstarch)

7 oz dark chocolate, roughly chopped

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside.

Place about ¾ of the chopped chocolate in a medium sized heatproof bowl. Place the bowl over a pot of simmering water (making sure that the bottom of the bowl does not touch the water). Stir until the chocolate has completely melted. Remove the bowl from over the boiling water, let mixture sit for a few minutes.

Alternatively place the bowl in the microwave for intervals of 20 seconds at a time, stirring in between.

In a large bowl beat egg whites with a mixer on medium speed until foamy. Add salt and cream of tartar (or vinegar or lemon juice). Increase speed to medium and beat until soft peaks form. You want the egg white to be white and foamy, with large tight bubbles.

Gradually beat in 1 cup of powdered sugar and continue beating until mixture resembles a soft white marshmallow creme.

In a small bowl combine cocoa powder, coconut flour, and cornstarch.

With the help of a spatula add cocoa mixture to egg whites and gently fold in until it becomes homogeneous.

Add melted chocolate and the remaining chocolate chunks to the mixture.

At this point the dough should harden and become dense, if not just wait for the chocolate to cool down a little bit.

Place the remaining 2 tablespoons of powdered sugar in a shallow dish.

Scoop 1 tablespoon of dough and roll into a ball, roll in powdered sugar, and place on the lined baking sheet about 2 inches apart. Repeat to make 24 cookies.

Bake for 10 minutes, until tops crack.

Let cool on the baking sheet for 10 minutes, then transfer to a rack and let cool completely.

Store in an airtight container.