cookie redux: Peppermint Mocha (options available)
This was so good that I only made it one other time. That’s because I gobble them up! Great flavours here. Enjoy!
They do not taste weird in anyway…everybody loves them! Just don’t prattle on about them being grain and dairy free 🙂
ouf! I should’ve cleaned that plate!
2 1/4 C confectioners sugar
1/4 t salt
1 t espresso powderÂ
3/4 C cocoa (Dutched)
1/4 C carob powder (substitution isn’t necessary, you can go all cocoa but I like carob)
3 large egg whites
1 t vanilla and 1 t peppermint extract for Peppermint MochaÂOR omit espresso powder for peppermint fudge
OR omit espresso powder and peppermint, use only vanilla extract for plain fudge
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Mix all in bowl (I used a stand mixer) til smooth and “glassy.” Dump about 1 T at a time onto GREASED (I used spray “pam-like” stuff) cookie tins. Cookie batter will SPREAD a lot.
Bake at 350F for 5-8 minutes. They crack (supposed to do that!) and be careful not to burn. There’s a lot of sugar in these!
COOL COMPLETELY ON TIN before removing.
My elderly parents both loved them and I did, too. 🙂 Bit too much sugar for my system but they’re tasty for non-GF folks.
opinions expressed may be incorrect 