Mexican Cinnamon Chocolate Cookies(Low Fat)
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
40 cookies
ingredients
- 6 egg whites, at room temperature
- 1 pinch cream of tartar
- 1 cup granulated sugar
- 1⁄8 teaspoon cinnamon
- 2 tablespoons cocoa powder
- 1⁄3 cup pecans, finely chopped and toasted
- 1⁄2 teaspoon vanilla
directions
- Preheat the oven to 275 degrees F.
- Whip the egg whites until frothy.
- Add the cream of tartar and whip on medium speed until they turn white.
- Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
- Sift the cocoa powder and cinnamon over the whites and gently fold cocoa, vanilla and pecans into the egg whites.
- Drop about 1 1/2 tablespoons batter on parchment-lined cookie sheets, several inches apart.
- Bake for 35 minutes, then turn off oven and leave the cookie in for 15 minutes with the door closed.
- cool and store in an airtight container.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.