A little magic in this recipe is mint extract. It will make the sugar-free flourless cookies special.
For these flourless cookies, you will need an unusual ingredient – mint extract, which comes in handy not only for traditional recipes in winter, but also for refreshing ones in summer. Make sure there is no sugar in it – just water, oil, mint, and pure alcohol.
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 12 servings
- 5 egg whites
- 100 g chocolate 99%
- 100 g cocoa powder
- 100 g erythritol
- ½ tsp vanilla
- ½ tsp mint extract
- 1 pinch salt
- 1 pinch xanthan gum
- Preheat the oven to 170°C, cover a baking tray with parchment paper and grease it with butter.
- In a large bowl, whisk the egg whites, vanilla and mint extracts, salt, and xanthan gum together until fluffy. Chop the chocolate into coarse crumbs and add them together with the erythritol and cocoa powder to the whites. Stir with a spatula until combined – you should have a sticky dough from which you can make the balls of future cookies.
- Divide the dough into 12 balls (don't try to give the cookies a neat shape – they will still spread out highly artistically in the oven), place them on a baking tray spaced apart, and bake for about 10-12 minutes.
- The finished cookies are very soft. Don't touch them for at least 15-20 minutes, and only then move them off the baking tray so as not to damage them.
Store cookies in an airtight container for up to 7 days.
Serving: 1cookie | Calories: 53.8kcal | Carbohydrates: 2g | Protein: 3.6g | Fat: 3.8g | Fiber: 3.2g