Mexican Cinnamon Chocolate Cookies(Low Fat)

Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

These light cookies go well after a Mexican meal, served with Mexican brewed coffee, or Nescafe's Classico (instant).


  1. Preheat the oven to 275 degrees F.
  2. Whip the egg whites until frothy.
  3. Add the cream of tartar and whip on medium speed until they turn white.
  4. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
  5. Sift the cocoa powder and cinnamon over the whites and gently fold cocoa, vanilla and pecans into the egg whites.
  6. Drop about 1 1/2 tablespoons batter on parchment-lined cookie sheets, several inches apart.
  7. Bake for 35 minutes, then turn off oven and leave the cookie in for 15 minutes with the door closed.
  8. cool and store in an airtight container.