Not only are they really good but only have about 5 ingredients! Easy to make and not very time consuming. I did find the batter to be a little runny when I made this for the first time but it all turned out good. The recipe says this will make 2 dozen but I had enough batter for about 18 cookies. These just melt in your mouth and go great with a big glass of milk!! Enjoy!
3 cups gluten-free powdered sugar
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 tablespoons cacao nibs
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).