Like many people I try to minimize the amount of added sweets in my diet, including chocolate. But, honestly, every once in a while, I just want some chocolate, dang it! There are great raw chocolate options (look for a fabulous giveaway from Zorba’s in November) but I don’t usually have these chocolate treats in the house. So, when I have a craving that must be satisfied, I make chocolate meringue cookies. There’s almost nothing to them – no grains, no nuts and just four ingredients, so I give myself permission to indulge occassionally.
Chocolate Meringue Cookie Helpful Hint: Choosing honey or coconut sugar is a matter of preference with this recipe. Honey will create a cookie that has a doughy texture in the middle. Coconut sugar will create a cookie that has crunchy pieces.
Chocolate Meringue Cookie Ingredients:
- 3 egg whites, at room temperature
- ¼ cup raw honey or coconut sugar
- 6 squares of unsweetened chocolate, melted and cooled
- ½ teaspoon of vanilla extract
Chocolate Meringue Cookie Directions:
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In a small mixer bowl, beat egg whites until very stiff.
- Add honey or coconut sugar 1 tablespoon at a time, and continue beating until mixture is smooth and glossy and honey is completely incorporated.
- Fold in chocolate and vanilla.
- Drop by teaspoonfuls onto the cookie sheet.
- Bake 15-18 minutes.
Makes: about 48 cookies